Slow stove And speed cookers are both handy devices That can save a lot of time in the kitchen. While a slow cooker can take eight hours or longer to cook your meals, the speed cooker provide a similar result for a fraction of this duration.
We talk about beans that go from dry to Al Dente for about an hour, in about 45 minutes a juicy roast with a fork and in less than 10 artichokes.
So if you want to minimize your cooking time and maximize the taste, we examine the differences between the pressure cooker and slow cooking and what type of pressure cooker may be correct for you.
What is a pressure cooker and what does it do?
A pressure cooker is an airtight pot that uses steam pressure to reach an internal temperature that is much higher than other cooking methods with which you can cook food very quickly. The steam comes from the liquids in the pot and keeps your food moist and tender.
Fast cookers have lids that seal the closure, and a valve that regulates the pressure, as well as an indicator that tells you when it is put under pressure. The valve can be used to depress it – but more on that later.
There are two types of speed bodies: worktop and stove.
Worktops pressure boilers
Rapid worktops are all-in-one machines (think Instant pots) These are better for beginners or for those who do not have the time or tendency to get involved with the cooking process. You can simply fry your ingredients (if desired), add liquid, put on the lid, adjust the cooking timer and go away.
The timer only begins when the pot is put under pressure, which usually takes about 10 to 15 minutes.
Stove pressure cookies
The specifications between models of bait heads from Herd differ, but in general they are standard pots with sealing liders that increase the pressure in the pot as soon as they have put it on a burner. It could take some exercise to properly seal the lid. So practice sure you practice before cooking while everything is still cool.
To use a stove kocher, put the pot over medium heat and tan your ingredients, add your liquids and seal it. From there it can be a little difficult: the heat must be high enough to put the pot under pressure, quickly, whereupon you have to turn the heat down.
As high or low to leave the heat during pressure, some experimentation requires: too low and it is depressed; Too high and steam will spit out.
Therefore, stove cookers are ideal for experienced cooks, cooks and others who have a precise control over as many aspects of their meals as possible.
Power cooker against Slow Cooker
Slow cookers slow food slowly at low temperatures (in contrast to the roaring cooking of pressure bodies) and have heavy lids that help to seal in heat and moisture, which leads to very tender food.
Sloch cookers are usually low and high with a ceramic or porcelain interior “pot” and two heat settings. Depending on the model, however, some can also contain different temperature settings and a timer so that you can set a certain cooking time.
Slow cookers are popular to produce dishes such as chilli, soups and stews, and they are known to make tender hard meat cuts.
How to depress a pressure cooker
When your food is ready for cooking, you need to remove it from the pressure cooker, which requires depression. There are generally two ways to depress your pressure cooker, but what you cook affects the method you use.
Let it be depressed by yourself
This requires a little patience – as soon as the pressure cooker is switched off, it takes about 10 to 15 minutes to cool off in which your food will continue to cook. This method is usually recommended for food such as beans, meat and soups and stews.
Note: The food is still hot, so be careful when you remove the lid!
Manually depressed
You can do this by venting the pot. This method is not one you want to use if you cook something that increases or increases the volume such as beans or soups.
Tips for cooking
Follow these suggestions to optimally use your pressure cooker.
1. Use aromatic liquids
In addition to water, you can add aromatic liquids such as soy sauce, vinegar, tomato puree, wine, liquid aminos or freshly squeezed juices from citrus fruits such as lemon or lime.
From a teaspoon to a few tablespoons, it is reasonable, depending on what and how much food you earn.
Note: Sour liquids can accelerate cooking. Therefore, reduce by a few minutes when used.
2. Batch Cook
You can cook several breakfast or meat to save time if you prepare a meal for the week.
3 .. go big on spices
Since most of the recipes of speed cooking pots contain water, they are not afraid to add additional Spices. This is a great opportunity to use entire spices because the intensive steam pulls more aroma out of them.
4. Use dried instead of fresh herbs
Fresh herbs like parsley and dill are wiped out in a pressure cooker. If you want the taste of herbs in your meal and want to add everything at the beginning, used dried herbs and save the fresh herbs for garnish.
5. Think beyond dinner
You can do everything from poached pears to pudding in a pressure cooker. So remember when you plan your meals for the week.
6. Hold the bones in
Cooking with bone poultry and meat leads to a richer, thicker sauce as proteins from the bone. Bonus? Bone meat are usually cheaper than their colleagues without bones.
7. Select the right size
Face cooking pots are sold in Quart sizes: The smallest is four liters, which is perfect for solo chefs.
Six or eight-1 stoves are large enough for a family meal with the potential for residues. If you use a huge amount of cooking or recipes that need plenty of space, such as bone broth, the 10-liter stove is for you.
The end result
When listening to the expression “print cooking” your mind fills your mind with pictures of exploding devices and stews on your kitchen walls, banish these thoughts.
Cooking with a pressure cooker is an easy way to create healthy, tasteful meals in a short time, regardless of whether you are a newcomer or a professional in the kitchen.
