A pressure cooker is a very useful appliance: some foods should be avoided to prevent spoilage, while others should be avoided for safety reasons. Here are some.
A pressure cooker is a very useful appliance that can cut cooking times by about half. Risotto, stews, fish, and vegetables: you can cook almost anything in a pressure cooker. However, there are certain recipes you should avoid, and certain foods that are not suitable for this type of cooking. Here’s what you should never put in a pressure cooker, and what you should avoid.
How does a pressure cooker work?
The pressure cooker we know today was designed in the 17th century by French physicist Denis Papin. It wasn’t patented until 1053. After World War II, it became one of the most popular kitchen cookware. It consists of a steel container and a special airtight lid with two valves: a service valve, also known as a safety valve, which allows steam to escape and regulates pressure, and a safety valve, which is activated if the service valve is blocked or clogged. When the internal pressure becomes too high, the service valve lifts, making a characteristic whistling sound.
What sets this pot apart from others is the pressure generated by steam trapped by the tight-fitting lid. The steam, by creating pressure, allows the liquids contained within the pot to reach a temperature of 120°C. At this temperature, foods cook more quickly and gently, better preserving their flavor and nutrients. These types of containers, often equipped with a triple-layer base and characterized by very thick walls, allow for excellent heat distribution, resulting in fast and even cooking.
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What to Avoid When Cooking in a Pressure Cooker
Some particularly delicate foods are not suitable for pressure cooking, while others should be avoided, just as some foods may be suitable for pressure cooking. Here are some foods to avoid:
1. Delicate vegetables
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