Recipes For Cooking sg: Cooking with Pressure Cooker

Pressure Cooker - 3L + 6.5L

What Is Pressure Cooker??

Before, whenever i heard the words "Pressure Cooker", somehow naturally, immediately inside of me i already feel "pressured"!! Haha!

Do you feel the same? I mean, would you feel "stress" or "afraid" of using one?

Well, obviously it is natural if you too feel that way, just like i did before. Simply because it sounds so complicated and we are just afraid if we handle it wrongly, it might "explode" !

Actually, Pressure Cooker is not so complicated and scary to use as it may sounds, once you understand how it works and make sure you follow the instructions well, you will love it!


Pressure Cooker - 3L

So, how does Pressure Cooker work and is it

true that it cuts down your cooking time?

Firstly, the Pressure Cookers nowadays are safer to use compare to the older ones, i mean it has better lid and better locking system to control the release of the steam.

Pressure Cooker is especially good for thick cut of meat, it makes good stews and braise. But hey, that's not all, it also can be used to cook pasta, rice and risotto, beans, veg, macaroni ....... and many more and the meat is so tender! Imagine this, instead of the normal 20mins for cooking rice, it only takes 3 to 4mins using the Pressure Cooker, instead of taking 4 hours to braise the beef ribs, it only takes 35mins, and only 15mins to cook your mashed potatoes! Wow yes, amazing isn't it!!

So, how does it work?
This extract is taken from my product booklet, it says ..........

"Pressure Cooker cooks at high temperature.
When at high pressure, water starts to boil at temperature over 100'C.
In order to build up pressure, the cooker is firmly closed with a bayonet lock and fitting aid.
When heating up air only escape from the cooker through the
automatic heating feature until the valve closes audibly.
Now pressure can build up
and the cooking indicator rises............ "

In simple, Pressure Cooker's boiling point of liquid is higher because it is tightly sealed while in a normal cooking pot water boils at 212'F. When water is boiled in a closed environment in a Pressure Cooker, the molecules of the water can not escape, therefore increases the pressure within, more energy is needed for the water to boil and steam, which in turn increases the temperature and rises the boiling point of water as high as 250 degrees. This means you are cooking food with the steam of higher temperature than in a normal cooking pot. Therefore it shorten your cooking time, and less liquid and that makes your food more concentrate. And of course since it shorten your cooking time, it also saves you your monthly bill payment for your gas and electricity!

How do you know which is the right Pressure Cooker for you?

There are many brands of Pressure Cookers nowadays, most Pressure Cookers now are improved versions, some even have the digital indicators. Here are some tips when buying Pressure Cooker.

1. Budget - As always, budget is the first thing comes into our mind. But i would suggest you to invest a better quality of Pressure Cooker, not only it serves you well and in long run it saves you your cooking time, it also saves you your monthly bill for your gas. Good quality of Pressure Cooker works well and lasts longer.

2. Quality - I have seen some unknown brands of Pressure Cookers selling cheap in the market, but a closer look at the material and the base of the pot, straight away you know the quality of the metal. Few things you should check on the quality of the materials, such as ............

silicon gasket

lid - this is the most important in all Pressure Cooker because the lid is the one does the magic! Without it the Pressure Cooker will be like any ordinary cooking pot, check if the lid is tighten when close, do check if the silicon gasket seals well, make sure it is not just a normal rubber gasket, do check with the merchandiser if the brand you are buying also sells the replacement of the silicon gasket, just in case you need to change it, for better established brand the silicon gasket is very durable and lasts very long.

body & base - the pot of the Pressure Cookers are usually made of either aluminum or stainless steel, and the base is usually made of aluminum, the thicker the base is, the better it is because a thicker base can regulate and retain heat better.

pressure indicator - this is important, each brand has different design of the pressure indicator, some are pins some using color rings and some come with digital indicators, choose one which you think is easier for you to notice.

3. Size - do not buy a big size of Pressure Cooker while you do not need it, buy the size that suits your normal amount of cooking will do, nor buy a size that is too small. It depends on your life style, if you think most of the time you only cook small amount of food, then a smaller Pressure Cooker is good enough! Usually they come in sizes of 2L, 3L, 4.5L, 6.5L & 8L.

*One more important gentle reminder, do read the instructions well before you use the Pressure Cooker. Don't worry, once you are familiar with it you will find it no hassle at all and nothing to worry about! As for me it took me two attempts to get use to it.

I hope my little tips help you. I will include some of my recipes using the Pressure Cooker, so do come back for the update! Happy Cooking & Have A Good Day!

Recipes Using Pressure Cooker