A modern pressure cooker does not create such problems when using as its ancient prototype. All pressure cookers are equipped with an exhaust valve that regulates pressure and keep it at the right level. At the end of cooking, you can quickly low the pressure to a level that allows to open the lid. Also quality devices are equipped with several safety systems: a spare valve and valve system on the circumference of the cap, locking system. So unpleasant surprises are excluded.
But first of all to understand the pros and cons of modern pressure cooker we should know how it works.
How does a pressure cooker work? Video
Due to a steam pressure that is inside of the device, the cooker time reduces. Such a device is technically simple, even the most modern. Now we know the principle of cooking with the pressure cooker, so we can determine the advantages and disadvantages of pressure cookers.
Pressure cooker benefits
Speaking in general, the pressure cooker reduces cooking process at least 3 times. Imagine how you can make your life easy. In addition, it is possible to cook food without defrosting, which also reduces the cooking.
It is better to cook meat, chicken, vegetables, ie, products that usually require more cooking time. Any, even toughest meat is cooked no more than an hour, and chicken, for example, can be cooked in a pressure cooker in just 15 minutes instead of 45 minutes in a conventional pan. Those foods that cook quickly, such as fish and pasta, it is better to cook in a regular pot, otherwise the food can simply digest.
The list of foods, that can be prepared in a pressure cooker, very large. Much easier to list a few products, which, according to the manufacturer, you cannot cook in a pressure cooker. They call this list apple, cranberry, pearl barley, oatmeal and other cereals, split peas, noodles, rhubarb. These products have the ability to form foam during cooking and spray that can contaminate and clog the service valve inside.
It turned out that a miracle pressure cooker not only speeds up the cooking, but also preserves nutrients and vitamins. The fact that while cooking in a conventional pan oxygen oxidizes nutrients and vitamins, changing the taste and the food becomes less useful. But in sealed vessel there is no much oxygen, so it cannot cause appreciable oxidation. It was confirmed by laboratory tests that there are more vitamins in dishes prepared with pressure cooker.
Disadvantages of pressure cookers
Despite all advantages, in some cases such a device may have certain disadvantages.
First of all we are talking about the price. A truly high-quality and versatile cooker has a high cost, so the buyer with average incomes cannot buy it. Buying a cheap device may end bad – prepared dishes will not be so good as they should be, and the pressure cooker can quite quickly break down.
Also there are much debates about Teflon coating used in pressure cooker. In fact, high-quality Teflon coating totally safe for health, but to maintain security you should use special detergents and clean it regular. Also we recommend to buy devices of well-known manufactures, reputation of which cannot allow them to use bad materials in production.
And the last disadvantage is a bad taste. Really, you must be a good cook to use a pressure cooker, if you want your dishes were tasty. Often meals made in pressure cooker are not very tasty or terrible often.