My aunt and uncle recently got us a Fagor Duo 5-Pc. Stainless Steel Pressure Cooker Set and I started making some meals in it! Its absolutely fantastic. This post is just about how to use, care and store your pressure cooker. You can find recipes using a pressure cooker elsewhere on my blog.
Pressure cookers look like regular pots, except for a valve to release steam (and thus reduce pressure) and a seal, which creates an air-tight seal. The valve can be set to different levels, to decrease the amount of steam (and thus adjust the pressure).
Advantages of Pressure Cookers
The advantage of pressure cookers is that because of their high pressure, they require less heat and less time to cook food. Case in point would be this meal: Ordinarily, browning a chicken and then slow braising it to perfection would take at least 2 hours with a traditional braser on the stove, or several hours in a slow cooker. Using the pressure cooker, this meal took me just under 30 minutes! This is great because it saves time and energy (gas). Even though they take less time and gas to cook food, I found that there is so substantial reduction in taste or quality of the final meal.
Second, you only use the one pressure cooker pot. Everything can be made in this pot and, thus, cleanup is much easier!
How Pressure Cookers Work
Pressure cookers are designed to create an airtight seal when they are properly locked into place. The seal prevents any steam inside the pressure cooker from escaping. As the liquid inside the pressure cooker heats up, it eventually reaches boiling point (212 F, 100 C). Steam is created, but as it has no way of escaping the pot, the pressure begins to rise. This causes the food (meat and/or vegetables) to cook faster than conventional means.
Safety Concerns and Precautions
I have never used a pressure cooker and I was, to say the least, a bit intimidated! There are some safety concerns, but as long as you follow the directions you will be fine. You are dealing with gas under pressure which can be extremely dangerous. The pressure cooker has the added risk that it is steam which can scald. Exercise extreme care and caution when you are cooking with a pressure cooker!
First, you have to make sure you have the right amount of liquid for the particular recipe. Too little, and your food won't cook. Too much and...well, bad things could happen. The pressure could build up, ruin your meal, but could also explode if the value is not working properly (see point #2). The pressure cooker needs space for steam to be created and room for the pressure to build. Its paramount to never fill your pressure cooker more than 2/3 full.
Make sure the pressure cooker is washed well after the last use. Make sure that there is no food or residue of any kind inside the pot, and most importantly on the lid.
Second, make sure the inner part of the lid rim & the outer rim on the part are clean. Make sure that the rubber seal is not cracked and flexible (not dried out and crusty). Finally, make sure that the valves on the pressure cooker are free from debris or crusted on food. If the seals are cracked or torn, don't use the pressure cooker until they are replaced.
General Operations
To build pressure, and thus cook food, the liquid inside the pot must be brought to a boil with the lid locked in place. In terms of operations, that means stirfrying everything before hand, adding the liquid element of the meal, boiling it and then locking the pressure cooker lid in place. Once the lid is securely locked into place, set the pressure you need to cook at. Raise the burner to high heat. As the pressure builds, the pressure valve will rise to indicate that the maximum pressure has been reached.
Once maximum pressure is reached, lower the burner slightly. If you lower the temperature too much, however, the internal temperature of the pressure cooker will drop and steam and pressure will decrease.
Releasing Pressure
Once the food is cooked, under pressure for the desired time, remove from heat. At this point, you need to reduce the pressure inside the pressure cooker before you remove the lid. This is very important. If you don't allow this to happen, and try to take the lid off under pressure, the pressure cooker could explode (if you can even take the lid off). You can let the pressure reduce naturally (it will slowly escape the valve) or you can speed up the process by pressing the release valve. If you press the release valve, be very careful, and scalding hot steam will be released.
Recipes for pressure cookers will give instructions for how much pressure is needed in various terms. For the Fagor pressure cooker, the internal cooker temperatures and pressures are as follows:
Pressure Setting Temperature Pressure in PSI
LOW 1 215 F 8
HIGH 2 250 F 15
Opening and Removing the Lid
Most pressure cookers will have a safety feature build in that will allow the cooker to be opened only after all the build up pressure is released. The food inside will be extremely hot. Use caution in removing the lid, as some steam will still be left in the pot. Never hold your face directly over the cooker as you remove the lid.
Care and Maintenance
Wash the inside and outside of the pot and lid with mild dishwashing soap and rinse well. Never immerse the lid in water! This will damage the safety valve. Never wash any part of the pressure cooker in the dishwasher-pot, lid, or gasket. Always remove the gasket and wash separately. Allow the gasket to dry on its own before replacing it inside the lid.
When storing the pressure cooker, never lock the lid in place, since you could damage the gasket due to moisture. Always store your pressure cooker with the lid upside down on top of the pot.
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