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 pressure cookers over normal cooking.
This article contains the following comparative information:
The different temperature of cooking:
- Slow cooker 160-180°F
- Oven braised 200°F
- Pressure cooker 250°F
Some very common cooking times
- 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).
- Shredded Pork: Slow Cooker 480 minutes, Oven Braise 120 minutes, and Pressure Cooker 60 minutes.
- Beef Roast & Potatoes: Slow Cooker 480 minutes, Oven Braise 285 minutes, and Pressure Cooker 45 minutes.
- White Beans (soaked): Slow Cooker 360 minutes, Oven Braise 75 minutes, and Pressure Cooker 25 minutes.
Pressure cooking is faster than other cooking methods because:
- The heating of pressure cooking is higher than the 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).
- Lead is always sealed to be shut, and it results in locking the steam and also pushing the air out of the pressure cooker.
- The inner environment is completely oxygen-free.
- The pressure that is built due to steam results in the rise of internal pressure as well.
- Food is cooked at a very high temperature.
- No need for a hot oven in this method.
- There are no all-day-long odors in the pressure cooker.
Side by side comparison of slow cooker (SC), oven braised (OB), an electric pressure cooker (PC) are stated in the following:
- Last-minute cooking: PC
- Killing bacteria: PC
- Saving of energy: PC
- Using as a regular pot: OB, PC
- Fall-apart meal: SC, OB, PC
- Set it then forget it: SC, OB, PC
The pressure cooker is used to save energy:
The energy required cooking a 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:
- No irritating odor problem around the house during cooking.
- Kills the bacteria due to excess heating that handles foodborne illness.
- No extra need for a pan to brown meat and sauté vegetables.
- The pressure cooker can cook the frozen meat.
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