Pressure-Cooking

Definition

Pressure-cooking is a method of cooking food using steam and pressure within a sealed pot, which allows food to be cooked faster than traditional methods.

Scientific / Technical Definition

Pressure-cooking utilizes steam under an elevated pressure, usually around 15 psi, considerably increasing the boiling point of water. This results in quicker cooking times and can enhance certain food textures and flavors while preserving nutrients.

Benefits

• Reduces cooking time significantly.
• Helps in preserving food nutrients better than boiling or frying.
• Enhances flavor and texture of some foods.
• Energy-efficient as it requires less time and heat.

Examples

• Cooking beans and lentils to make them softer.
• Preparing stews and soups in a fraction of the time.
• Cooking tough cuts of meats to make them tender.

Additional Information

• Effects: Pressure-cooking can lead to the retention of more vitamins and minerals compared to boiling due to reduced exposure to high temperatures for extended periods.

Related Terms

• Slow-Cooking
• Steaming
• Boiling
• Braising

References

• Pressure Cooking: Understanding the Science and Benefits
• Nutrient Retention with Different Cooking Methods