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Efficiency of pressure cookers

Pressure cookers are no doubt handy tools. They are so active for building up the flavor and texture of the food that what used to be a lengthy procedure now appears to be agreeable and easygoing. If you’re getting the same sort of food in less than the usual time, you should be proud rather than being suspicious about its quality and nutrients. To cook your food conveniently, choose the pressure cooking. It’s nothing but a technology which makes cooking faster than you usually cook. The high pressure inside the pressure cooker lessens the cooking time keeping the food quality better. The efficiency of pressure cookers cannot be described in words.


Efficiency of pressure cookers

Efficiency of pressure cookers

Pressure cookers are convenient devices. They are so fast to develop the texture and the flavor of your food in a little momentum.


  • It can cook a whole chicken in just an hour and a half.
  • You can get ready Risotto in six minutes rather than 30 minutes.
  • You don’t have to stir grits and polenta. Just pressure cook it in the high pressure.


What else?

For the high temperature inside, the pressure cooker caramelizes your food for extra flavor. It’s positively unthinkable with other cooking techniques.


Why food takes less time to cook?

Pressure cookers set aside significantly less opportunity to cook your most loved supper The elements of advanced pressure cookers give you an additional favorable position over conventional procedures for natural cooking, and they’re very protected too. Well, due to high pressure inside the pressure cooker the foods are cooked quickly and also perfectly than you cook in other utensils.


In any case, before you approach, you ought to realize why high pressure is vital in cooking.


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How Does A Pressure Cooker Work?

Do you know the way the pressure cookers work? Here are some things that made the cooking procedure speedy and safe.

  • The high-pressure doesn’t submerge in a liquid. It transfers heat to the food surface quickly.
  • There is a spring-stacked valve which ordinarily opens when there’s a lot of air inside, to give the air a chance to get away. As the heating begins, the vapor drives the valve up and shuts off the vent. As the weight rises, the vapor pushes the valve additionally up to reopen the vent to release the additional steam.
  • The valve contains a gauge pressure which is 10 or 15 psi above room weight. At these pressure levels, the boiling point of water rises to 114oC – 112oC. If you see your weight cooker accomplishing the correct pressure release it or else it will overpressure.
  • The pressure cooker has a fixing ring (an elastic gasket) that restricts air and steam from getting away. The caught air/steam inside the pot assembles pressure and makes the temperature rise. You should clean the gasket. Generally, the food particles stuck around the seal make steam to leak.
  • There are different types of a lid. A bayonet-style instrument pushes the cover against the sides of the pot. There are various tools with jolts bolts clamping around the exterior of the cooker. If you let the pressure to rise too high, then it may harm the mechanism.
  • At high pressure, the handle bolts and keeps the cover from opening. Along these lines, the food is cooked rapidly.
  • You need to top the liquid off to 2/3rd the limit of the cooking pot.
  • The pressure inside the cooker keeps on ascending, until the point when the pressure valve releases out because of the steam and water vapors inside.
  • Steam is primary for cooking food in a pressure cooker. In this way, you have to include enough water under the food container, above the bottom of the pot.

Some Basic things about the pressure cooker

A pressure cooker has a semi-fixed lid which is lockable. It additionally has a valve for controlling inward pressure. With the assistance of developed steam, it increases the pressure inside the container.


The rise of pressure let the water to reach the boiling point from 100oC (adrift level). As the temperature goes past and achieves 120oC, the cooking time drops altogether.


  • When the pressure inside the pot is 0 psi, the temperature will be 0oC or 212oF
  • When the pressure inside the pot is five psi, the temperature will be 104oC or 220oF
  • If the pressure inside the pot is ten psi, the temperature will be 113oC or 235oF.
  • If the pressure inside the pot is 15 psi, the temperature will be 121oC or 250oF.

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To Sum Up

Pressure cookers decisively being one of the best essential kitchen appliances to you. The efficiency of pressure cookers cannot be described. A best electric pressure cooker is the blessing of modern science. They have shortened your kitchen time and also made the cooking experience comfortable. But your user activity may not be suitable for the lack of your sensibility. So, try to maintain your cooking according to the appropriate way.

Now, that you know it all, you’re all set to cook your favorite recipes quickly. Make sure you check every part of the cooker before using it. Follow the manufacturer’s manual and understand how to use the cooker to cook different kinds of food.


Try out the Best Electric Pressure Cooker to consume more time.


Relevant Articles:

Cooking with Pressure Cooker

Cooking with Pressure Cooker

Cooking with Pressure Cooker is one of the most widely used household apparatus all over the world for food. It works on a simple principle, and that is the pressure of stream. If we can generate a tremendous amount of steam in some sealed pot, an enormous pressure will be built up in there, and this will also help in cooking. There are so many advantages cooking with pressure cooker than the usual process of cooking.

The operation of principle:

A pressure cooker has the very simple process. It is a sealed pot having a valve over there which is used to control the steam pressure of the inside of the cooker. The high pressure of the steam of the pressure cooker helps to raise the boiling temperature of water at its normal boiling point of 100°c. Thus, it also contributes to raising the pressure inside the pot and as a circumstance the speed of cooking increases.

Pressure cookers have some unique features compared to the typical cooking method. They can be stated as the following:

Saving Energy

A pressure cooker is a single pot, but it can generate tremendous pressure inside this. Thus, a pressure cooker is more and more efficient than thousand numbers of posts those are being heated by multiple burners. The pressure cooker saves the enormous amount of energy in this way.

Saving Time

Cooking with Pressure Cooker

Pressure cookers also help us to prepare foods in the shortest time span. It gives a faster operation of about 70% than the standard cooking method. It is especially beneficial for the corporate jobholders. After returning home, they can get the meal on the table very quickly. Even they don’t need to pass a long time in the kitchen when they are too much tired after office time.

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Maintaining the food nutrition value and the taste

In the pressure cookers, we need to cook for a shorter time. Typically the more time we need to prepare the foods, the more the foods will lose their nutrition values. So the foods that are cooked in the pressure cookers contain their nutrients and the taste.

Saving money

We can also save our money by using the pressure cooker for the purpose of cooking. Cooking with pressure cookers is a very simple and easier operation, and people can save their money also.

Less Cleaning Required

Using pressure cookers, we can make the cooking process very simple with time. Moreover, a pressure cooker needs a very simple construction.  So the cleaning is less required here than other places.

Watch this video How to cook in Pressure cooker

Advantages of cooking with the pressure cooker:

  • After cooking with a pressure cooker, foods retain their nutrients most of the time and become tastier.
  • Pressure cooker helps us in saving energy.
  • It also saves our valuable time, and we don’t need to pass all day long in the kitchen.
  • The kitchen remains cooler as the pressure cooker reduces the heat and steam.
  • Relatively less cleaning is required than other processes.
  • Pressure cookers are also helpful for preserving foods.

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Speed Up Your Cooking Using Pressure Cooker


It’s a very common technique of Speed Up Your Cooking Using Pressure Cooker that we can boost the speed of cooking by using a pressure cooker. It is much quicker than the speed of the normal cooking method. But we can get the same result of faster cooking by using only a fraction of the energy that we use in a normal pressure cooker by applying some special techniques. These are illustrated briefly here and also stated the comparative differences between the normal cooking method and cooking with a pressure cooker. There are also some valuable discussions and explanations of the reasons why people should be motivated to use the pressure cookers over normal cooking.

This article contains the following comparative information:

  • Different temperature of cooking:

  1. Slow cooker 160-180°F
  2. Oven braised 200°F
  3. Pressure cooker 250°F
  • Some very common cooking times:

  1. Beef Stew: Slow cooker needs 360 minutes, oven braised needs 165 minutes (including time to reach and also release the pressure), and finally pressure cookers need 40 minutes (including 15 minutes used to preheat the oven).
  2. Shredded Pork: Slow Cooker 480 minutes, Oven Braise 120 minutes and Pressure Cooker 60 minutes.
  3. Beef Roast & Potatoes: Slow Cooker 480 minutes, Oven Braise 285 minutes and Pressure Cooker 45 minutes.
  4. White Beans (soaked): Slow Cooker 360 minutes, Oven Braise 75 minutes and Pressure Cooker 25 minutes.

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Pressure cooking is faster than other cooking methods because:

  1. The heating of pressure cooking is higher than normal cooking method. The boiling point for the pressure cooker is 243-250°F (equal 121°C) whereas for conventional cooking it is only 212°F (equals 100°C).
  2. Lead is always sealed to be shut, and it results in locking the steam and also pushing the air out of the pressure cooker.
  3. The inner environment is completely oxygen free.
  4. Pressure which is built due to steam results in the rise of internal pressure as well.
  5. Food is cooked at a very high temperature.
  6. No need of hot oven in this method.
  7. There are no all day long odors in the pressure cooker.
  • Side by side comparison of slow cooker (SC), oven braised (OB) and electric pressure cooker (PC) are stated in the following:
  1. Last minute cooking: PC
  2. Killing bacteria: PC
  3. Saving of energy: PC
  4. Using as a regular pot: OB, PC
  5. Fall-apart meal: SC, OB, PC
  6. Set it then forget it: SC, OB, PC
  • Pressure cooker is used to save energy:

    • The energy required cooking roast, potatoes, and others: Slow Cooker 1080Wh; Electric Oven 3130Wh; Pressure Cooker 315Wh.
    • Energy is used during the cooking time after 10 minutes intervals.
    • Calculations made with the following data: Slow Cooker 6qt, 240 watts is termed as “high” setting/ 120watts termed as “low“ – 60min at “high” & 420min “low” (no thermostat cycling); Electric Oven operates at 2400watts – 10min pre-heating at maximum watt & 260min (25% cycling on and off); Electric Pressure Cooker 6qt, 1000 watts -10min maximum heat to pressure & 35 min cycling (25% cycling on and off).
    • Pressure cookers also have some other benefits:
  1. No irritating odor problem around the house during cooking.
  2. Kills the bacteria due to excess heating that handle food-borne illness.
  3. No extra need of pan to brown meat and sauté vegetables.
  4. The pressure cooker can cook the frozen meat.

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