Slow cooking and pressure applications are both useful devices that can save a lot of time in the kitchen. However, while a slow cook may take eight hours or longer to cook your meal, cooking pressure will result in a similar result in a small part of that period.
We are talking about the beans that are transmitted from drought to the Dint family within about an hour, a juicy barbecue at a thorn in about 45 minutes, and a seat in less than 10.
Therefore, if you are looking to reduce cooking time to minimal and increase flavor, let us check the differences between pressure chefs, slow publications and the type of pressure cook that may be suitable for you.
What is the pressure cook and what it does?
The pressure cook is a tightly closed bowl that uses steam pressure to achieve a much higher internal temperature than other cooking methods, which allows you to cook food very quickly. The steam comes from the fluids in the bowl and keeps your food moist and giving.
Pressure cooks contain closed covers and a valve that regulates pressure, as well as an indicator that tells you when they are pressed. The valve can be used to compress it – but more later.
There are two types of pressure cooks: countertop and stovetop.
Cooking countertop pressure
The countertop pressure is one in one in one (think about immediate utensils) is better for beginners or those who do not have time or tendency to participate in the cooking process. You can simply fried your ingredients (if desired), add liquid, put the cap, adjust the cooking temporary, and walk away.
The timer will not start until the bowl is pressed, which usually takes about 10 to 15 minutes.
Pressure cooker from a stove
The specifications differ between the cooking of the stove pressure, but in general, they are standard utensils with seal covers that increase the pressure inside the bowl as soon as it is placed on the stove. It may take some practice to close the cover properly, so be sure to train before cooking while everything is still great.
To use a stove cooker, place the bowl over medium heat and your ingredient supplement, then add your fluids and seal. From there, it can become a little difficult: the heat must be high enough to pressure the bowl, after which you will have to convert heat.
The extent of height or low to leave heat while pressing some experiments: very low and will be inhibited; Very high and steam spit will start.
As such, Modetop cooking is perfect for experienced chefs, chefs and others who like to control the largest possible number of aspects of their meals.
Cook pressure for a slow cooker
Slow -food cooking slowly at low temperatures (unlike the amazing hot boiling of pressure publications) and has heavy covers that help closing heat and humidity, which leads to very soft food.
Slow cooking usually comes with a “bowl” of ceramics or porcelain and two calories – low and high. Depending on the model, some may also include different temperature settings and a timer so that you can set a specific cooking time.
Slow cooking is popular to make dishes such as hot pepper, soup and lining, and are known for more delicate wounds of meat.
How to press the pressure cook
When you finish cooking your food, you will need to remove it from the pressure cooker, which requires compression. There are generally two ways to compress your pressure cook, but what you cook will affect the way you use.
Let her bother on their own
This requires some patience – once the pressure cook is turned off, it takes about 10 to 15 minutes, as your food will continue to cook. This way is usually recommended for foods such as beans, meat, soup, and soup.
Note: Food will still boil hot, so be careful when taking off the cap!
Manually depression
You can do this by venting the bowl, but be ready for steam that will be released anywhere from five to 10 minutes. This method is not a way you want to use if you cook something that will disappear or increase its size, such as beans or soup.
Tips for cooking pressure
Follow these suggestions to get the maximum benefit from your pressure cook.
1. Use delicious liquids
In addition to water, you can add delicious liquids such as soy sauce, vinegar, tomato gais, wine, liquid aminos or fresh juices of citrus fruits such as lemon or lime.
Whatever a teaspoon to a few tablespoons suitable depending on what food you do.
Note: Acid fluids can speed up cooking, so reduce cooking time for a few minutes if you use.
2. The batch cook
You can cook breakfast or multiple meat to save the time you are on a meal for a week.
3. Go to a large extent on the spices
Since most of the pressure cook recipes include water, do not be afraid to add additional spices. This is a great opportunity to use full spices, as condensed steam will come out of more flavor.
4. Use a dryer instead of fresh herbs
Fresh herbs such as parsley and dill will be obliterated in the pressure cook. If you want to flavor herbs in your meal and want to add everything at first, use dried herbs and save fresh herbs to decorate them.
5. Think after dinner
You can make everything from boiled pear to the candy in the pressure cook, so put it into mind when you plan your meals for this week.
6. Preserving the bones in
Cooking with poultry and bone meat will lead to a richer and thicker sauce than proteins than the bone. Suit? Meat in the bones is usually cheaper than their bone counterparts.
7. Choose the right size
Pressure cooks are sold in quocolate sizes: the smallest is four quarries, and they are ideal for a single chef.
Cooking from six or eight large is sufficiently large for a family meal, with the possibility of food residue. If you cook for a large crowd or use recipes that require a lot of space, such as bone broth, 10 disasters suit you.
The bottom line
If you hear the phrase “cooking pressure”, fill your mind with pictures of explosive tools and scratch throughout your kitchen walls, then move to those ideas.
Cooking using the pressure cooker is an easy way to create healthy and delicious meals in a short period of time, whether you are a beginner or a professional in the kitchen.