pressure cookers
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pressure cookers
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A pressure cooker is defined as an airtight metal pot that uses steam
under pressure at high temperature to cook food quickly. Pressure
cookers operate on the principle wherein the steam that accumulates
within the pressurized pot prepares food at a high temperature. This
reduces the time taken to cook without having an adverse effect on the
food's nutritional value. The newer pressure cookers are a lot safer than the older designs. The two primary concerns in pressure-cooking are the gasket seal and the vent tube. The gasket is the rubber seal, which is on the inside of the cooker lid. It has to be fixed against the lid so as to seal the lid to the cooker. If this is done correctly then the pressure will rise as per requirement. The vent tube is in the center of the cooker lid that vents out the steam. There is a small weight that shakes to and fro that is placed on top of the vent tube. Some of the newer designs have built in valves and indicator rods that indicate the pressure. Pressure cookers are useful for preparing Indian cuisine, especially the recipes made with pulses such as kidney beans and gram. It is an appropriate cooking devise for foods that are normally cooked with moist heat. These include soups, steamed puddings and many veg meals. Pressure-cooking has certain advantages. It saves time by cooking foods three to ten times faster than other methods. The foods are more nutritious as water-soluble vitamins and minerals are not cooked away. This cooking devise is safe as the multiple safety valves permit excess pressure to escape. Undoubtedly, in this cooking process the food retains its original flavor. ~ author Karishma Bajaj.
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