A pressure cooker works on the vaporization principle. pressure builds up inside the cooker as the water inside it boils. it produces steam, which causes the temperature inside it to rise. the high temperature and pressure will result in a shorter cooking time Added fact: boiling point of a liquid = the temperature at which the vapour pressure is equal to the pressure of the atmosphere above it. In a pressure cooker, the pressence of the steam increases the gas pressure above the water, thus elevating the cooking temperature and accelerating the cooking process.
Cooking in a pressure cooker cuts your cooking time down to about a third. In other words, if you would normally cook a roast for 3 hours it's only going to take 1 but keep in mind that were talking really high temperatures here. The pressure at which you cook the meat at will also cause the time to vary, as will as the fact that top round roasts have very little fat content, quite the opposite of a chuck roast. I usually cook a 3 lb top round roast for about an hour. The process is basically the same as what you would normally cook a top round roast at except for a few added steps. Heat up your pressure cooker and add about 2 to 3 tablespoons oil. Cut your roast into four equal parts, salt and pepper each piece and then brown on all sides. Remove meat from cooker and add about 1 cup beef broth along with 3/4 cup Italian salad dressing. If your presser cooker has a lift pan to keep the meat off of the bottom of the pan while cooking, insert it at this time and cover. Cook for about 1 hour. If you would like to include potatoes and carrots with this meal, have your potatoes and carrots cut, seasoned and ready to go once the roast is done cooking. When the roast is done cooking, take the entire cooker (lid still on!) over to the sink and run cold water over it. This will very quickly bring the internal pressure down to normal allowing you to open the cooker and add your vegetables (unless your roast is completely falling apart, leave the roast in the cooker and add vegetables on top, other wise remove the meat and keep covered and warm). Return cooker to the stove top, replace lid and bring the pressure back up. Once the pressure is where you want it cook for an additional 20 minutes.
why do we use pressure cooker at hill stations for cooking food
Because the boiling point of water increases as the pressure increases, the pressure built up inside the cooker allows the liquid in the pot to rise to a higher temperature before boiling thus cooking the food faster than usual.
If the cooker was not off for longer than four hours yes.
A pressure cooker minimizes the escape of fluids or air. The build-up of air and fluid increases the pressure inside the cooker, which also increases the boiling point. An open kettle allows the fluid and air to escape, heat is lost thus cooking time is longer.
It may be better to tenderize meat in a pressure cooker than in an ordinary cooking pot because cooker is tightly sealded so that no water or steam can escape. The high pressure in the cooker will cause the temperature to rise breaking down the meat's connective tissue and tenderizing the meat in a shorter amount of time.
at high altitudes atmospheric pressure is low .Subsequently the liquids will boil at low temperature in comparison with that at the sea level . As water boils at low temperatures the pressure cooker is used for cooking on hills
in 18-22 minutes. Add at least one cup of cooking liquid (water, wine, milk, broth.. etc.)
Yes, but it might not be as tender as cooking it on low for a longer period of time. Just be sure to keep enough water/broth in the slow cooker to make sure your roast doesn't dry out too much.
The volume of the pressure cooker (unless it exploded).
Food cooks more quickly in a pressure cooker because the internal pressure makes the atoms in the molecules of water and food to speed up their movement, thus increasing the heat, and shortening the time of cooking.