Mighty Pressure Cooker

Every indian kitchen can relate to this cooking appliance.

A must have in almost all Indian kitchens. As a little girl I used to always get scared by the whistling noise and can so relate to the reaction which my son gives when I use it for cooking now.But then the results are amazing .The time frame that is used to cook a dish is reduced to a quarter and this is a boon considering our fast paced life.

Now with the new introduction of Slow cookers & the hype around it ,i really wanted to find out the difference to consider this change.

So I started my expedition like curious George to dig the benefits,the whys and the hows of this mighty cooking device

But first we need to undertand HOW PRESSURE COOKING WORKS

Almost all foods contain water, be they meat, veggies, or fruit. When we cook food, we’re essentially transferring heat from our heat source through the food. As the food heats up, a variety of molecular changes happen, ultimately resulting in cooked food. The primary changes have to do with the heating and transferring of water molecules.

By increasing pressure, you raise the boiling point of water. 

Cooking times are decreased by cooking at the higher air pressure created by a pressure cooker.Because the boiling point of the water inside a pressure cooker is elevated, you can cook the food at a slightly higher temperature and avoid water loss.

In cooking, liquid loss equals over-cooking, drying out, or burning your food.

By avoiding water loss while maintaining higher temperatures, your food cooks more quickly.


“Doesn’t the higher temperature destroy the nutrients?”

Well the answer is No


It turns out that higher cooking temperatures don’t destroy any more nutrients than lower cooking temperatures. If a temperature is high enough to start destroying heat-sensitive nutrients, then those heat-sensitive nutrients will be lost regardless of what the temperature is.

It’s not the temperature that matters, but the cooking time!

By cooking foods for shorter lengths of time, pressure cookers preserve the nutrients better, despite cooking at higher temperatures.


Why do health and nutrition experts always tell you to give preference to steaming vegetables over boiling them?

Because the nutrients leach out of the vegetable and into the water, and then we dump the water out when serving the veggies!

Pressure cooking uses very little water compared to many other cooking methods, essentially acting like a steam cooker where the steam is not allowed to escape easily (thereby building the air pressure). Less water comes into contact with your food to leach away vitamins and minerals.

And if you do as recommended and let your pressure cooker cool naturally before removing the lid so that the steam condenses back into the small amount of liquid in the pot, you can consume all the liquid with your meal and limit the loss of nutrients to water even further.

Enough research has been done using different ingredients to check the effective nutrient value and if you will google you will find even more data with actual numbers to support.So here I rest my case and accept his “majestic status”.

And you guys can continue exploring or just choose to follow me as I devise new recipes using Pressure cooker.


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