0
Pressure Cookers
A pressure cooker is an airtight pot specially made to cook food quickly by using the pressure of its steam. They are used in cooking foods both commercially and domestically.
322 Questions
How does a pressure cooker work to cook food faster?
Because the temperatures are high in pressure cooker
How can you cleaner a presto pressure cooker?
one thing you could do is get a some dish washing soap and a dish towel and clean or putt some dish washing liquid and water and let it soak
What is the purpose of a cooker hood filter?
The main purpose of kitchen range hoods is to maintain the air quality in the kitchen while cooking. Typically, these hoods are used by professional chiefs. These are available for purchase at Home Depot and select other stores.
How do you cook apple and rhubarb crumble in a pressure cooker?
Find a ceramic container which will fit in the pressure cooker. Cut up 1 bramley apple and put the slices in the ceramic container with one ounce of sugar and some mixed spice. Mix 4 ounces of plain flour, 2 ounces of sugar and 2 ounces of margarine and put these on top of the apple.
Put a trivet and half an inch of water in the pressure cooker.
Cover the ceramic container so the top of the pressure cooker lid doesn't drip into the crumble.
Put the pressure cooker lid on.
Bring up to high pressure for 45 minutes.
Turn off heat, allow to cool slowly to release pressure.
Serves one or two people
A pressure cooker is an enclosed cooking vessel -- with a lid that seals to the pan with a rubber gasket that cooks at a pressure that is higher than the atmospheric pressure. They are usually made of thick wall stainless steel or thick aluminum. The lid contains a small vent-hole that contains a pressure-regulating mechanism. Water in the food being cooked will boil and cause a steam build-up in the vessel which will increase the pressure inside the vessel. The pressure-regulating mechanism on the vent hole will vent some steam out if pressure exceeds certain limit (usually around 15 psi or 15 pounds per square inch) and thus maintain more or less a constant pressure inside the pressure cooker that is higher than atmospheric pressure. Since boiling point goes up with higher pressure (for example, water boils at 100 degrees C at atmospheric pressure but it will boil at a higher temperature inside a pressure cooker since the pressure inside is higher), the temperature inside a pressure cooker can rise more than it would have in an open-enclosure pan. Because of the higher temperature, meat becomes soft easily and food cooks faster causing less loss of nutrients. Pressure cookers often have various safety mechanisms to prevent it from building up excessive pressure and exploding. After cooking is finished, it is important to release the steam slowly first -- because if the lid is opened suddenly, a large amount of steam escaping can cause scalding. Many pressure cookers have special mechanisms for controlled steam release before opening the lid.
Why do vegetables cook better and faster in a pressure cooker?
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.
How do you cook tamales in a pressure cooker?
Pressure cookers can be dangerous. You have to make sure the seal (gasket) is in good condition and that the valve is working if you are using one you got secondhand. There should be instruction manuals for many pressure cookers on the Internet.
Basically pressure cookers build up heat because they are sealed so well. They cook food much faster than a normal pot - You can cook a roast in about 20 minutes. They are also used frequently in canning veggies and other nonacidic foods.
There is a pressure gauge on the top. You have to let the pressure go down before opening the pot! Please don't use one until you know what you are doing or your least problem will be a huge mess.
First inspect the pressure cooker tharoughly and ensure that there are no damages especially to the gasket and see that it is clean.
Next, you also need to ensure that the vent pipe is open and clear for pressure cooker with weighted pressure regulator. Check recipe for specific cooking method and cooking time. If your recipe requires a rack place it to the bottom of the cooker.
Add a 1/2 cup water to pot if you're using a cooker that has a weighted system. Add 1 cup for pressure cooker that uses valve system. This should be sufficient for 20 minutes of cooking time.
Place the food on rack.
With the weighted system cooker remove the regulator then close and secure the lid. The cover handle should be parallel to the body handle. Place the cooker on heat.
Once the steam begins to exit the vent pipe, replace the regulator. The weight on top the lid will begin to rock once the cooker reaches cooking pressure.
The valve system cooker has markings on the cooker that indicate the pressure levels. Once the indicator is at 15 PSI the cooker is at the standard cooking pressure.
Now, lower the heat once the cooker is at the cooking pressure in order to maintain the pressure. Comeback and chek and adjust the heat setting periodically.
Use the timer to time the recipe.
Once the required time is passed, you can turn off the heat.
Next, you need to release the pressure inside by allowing it to reduce on its own.
Once the pressure is released the lid can be opened after the removing the regulator.
Hope this helps.
Where can one find Chimney Cooker hoods for sale?
Chimeny Cooker hoods for purchase can be found for sale at Home Depot, Greystone Appliances, Rakuten, Kitchen Source, Total Home Solutions, and Open Tip just for starters. Laos, the buyer might want to check Lowes.
Where can you find an instruction for farberware pressure cooker?
Contact the manufacturer. They might be able to send you via post a replacement instruction booklet.
What causes jars to break in pressure cooker?
Jars, presumably glass ones, can not withstand the pressures that a pressure cooker make. A pressure cooker increases the pressure in the pan, so you need a lower temperature and a shorter time to cook something, but jars burst when the pressure inside and outside the jar differ too much. It's best not to use them together.
How long to cook a 2 lb Christmas pudding in a pressure cooker?
Pre-steam for 30 minutes without weights. Then bring up to pressure with heaviest weight and cook for 3 hours. Use at least 2 litres of water and cover pudding with greaseproof paper and foil as the water may come over the top and spoil the pudding
Why is cooking time reduced when using a pressure cooker?
A pressure cooker doesn't allow for anything (even gases) to escape at any significant amounts (unless the pressure inside gets too high and you hear that whistleing noise).
With heat, the gases inside want to expand, but because they are restricted to the volume of the pressure cooker they can't, so pressure builds up.
In addition, when a liquid, lets say water in this case, is heated under normal pressure its temperature won't go above 100C, because any water molecule that has higher energy leaves the liquid and goes into gas phase.
Now, applying pressure to water, will increase the boiling point (for example from 100C to 110C)
Reason: When any liquid is under higher pressure it is less likely to go in the gaseous phase.
The pressure cooker works with these principles, because usually when you cook water in an open pot, the boiling point of water restricts the temperature to a 100C. A pressure cooker uses the pressure to keep the water in the liquid form even though it is far above the boiling point, and hence the temperature is far above 100C.
Because the pressure build up inside causes higher cooking temperatures thus reducing cooking times.
Where can one buy a Mirro pressure cooker?
I found it! I also have a 12 qt Mirro Pressure Canner/Cooker. Someone has downloaded the original instruction booklet in a PDF format online that includes the recipes. It's a 25 page booklet that would be best printed on both sides of the paper if you have that kind of printer. Don't worry about finding pages 4 & 5. They are blank anyway.
Go to:
http://www.pickyourown.org/canning_equipment/canner_manuals.htm
Scroll down to "Mirro Pressure Canners and click on: "Click here for a Mirror Pressure canner manual." They spelled Mirro with a r but it's just a typo.
Hope this helps!
Instructions for a revere ware digital pressure cooker.?
Here's the site I downloaded the manual from.
http://www.reverewareparts.com/estore/Meal-n-Minutes-Electric-Pressure-Cooker.html
Why pressure cooker is used for rapid cooking?
To know how a pressure cooker works you must know the physics behind it. The boiling point of water is 100°C. When boiling with in a pot with no cap, no matter how much you heat, it will never go past the temperature of 100°C because of evaporation. Also the vaporized steam is the same temperature of the boiling water. So when you cook with a pot of water this time with a sealed cap, as you try to add more heat by increasing the temp., all that will happen is that the vapor will try to escape but because it is a sealed environment it will not be able to escape resulting in the build up of pressure (or force/area). The temperature and pressure will have a direct proportional relationship so as one increase so does the other. Also steam has 6 times the heat potential when it condenses (changes from gas to liquid state of matter) on a cold food product. The build up of pressure and heat potential are two factors which enable pressure cookers to cook foods faster and more efficiently.
In pressure cooker the pressure develops inside the vessel as time goes on. As pressure increases the boiling point of water also increases. Food inside the pressure cooker cooked very fast because of high boiling temperature, means the food is not cooked at 100 C but much higher temperature than 100 C.
Rapid S
Pressure cookers generally operate at 15psi (~760mmHg) above atmospheric pressure. Since atmospheric pressure is 14.7 psi, the pressure within the cooker is about double the atmospheric pressure. Once the operating pressure is attained, the temperature in the pot stabilizes at the boiling point for water at that pressure, which is about 120 C (248 F) at 2 atmospheres of pressure. Further temperature increase is prevented since the pressure is stabilized by the constant venting of steam from the cooking vessel.
If the temperature is raised by only 20 C above open pot boiling, why is the cooking time so much faster? The answer is that cooking results from chemical reactions in the food, and the rate at which all chemical reactions occur depends on the temperature. The temperature dependence of reactions is variable, but a rough rule of thumb is that the rate will double for every 10 C increase in temperature. Therefore the reactions that occur during cooking will occur roughly 4 times faster in a pressure cooker at 120 C, and the food will cook in one quarter of the time.
How do you cook toor dal without pressure cooker?
the best way to keep anything from foaming in a pressure cooker is to add 3 or 4 drops of cooking oil.
However, toor dal is also known as pigeon peas which most commonly come canned, in the U.S. so there is really no need unless you want to start from dried beans just because.
You should always rinse dried toor daal 2 -3 times with water. Once you stop seeing whitish liquid after wash cook it in a pressure cooker. It should get cooked without foaming.
How much water do you add to a presto pressure cooker for 7 pint jars?
Add 2 and a half quarts of water to a mirro pressure canner that holds 7 quarts jars
An Aga cooker is a heat storage stove/cooker consisting of a heavy cast iron frame which absorbs heat from a low-intensity source.
Is there a replacement for Mirro gasket pressure cooker model?
The rubber gasket in the lid between the lid and the pot? Yes, it is availible. Anyplace that sells the cooker should have the gasket. Type Mirro Pressure Cooker seal in the search engine and I think that will give you a source.
What are the advantages of pressure cooking?
The advantage of pressure cooking is centered around water. Water can only be heated up to 212 F (or 100 C) as a liquid before it turns into a gas. This is true at sea level. But at a higher pressure, liquid water can get hotter, so it cooks the food faster. The opposite effect is the reason some recipes call for a longer cooking time at higher altitudes--the lower atmospheric pressure causes water to boil at a lower temperature, so the food cooks slower.
