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The reaction to increasing pressure is always that water boils slower

My experience is that the pressure cooker relates to vegetables as good as the slow cooker, which would make them mushy. Also, I quit cooking beans inside slow cooker years ago because I found they fell apart and didn't taste competitive with when I made them inside oven. The pressure cooker, in contrast — wow. It cooks beans so quickly, and without splitting them.

 

the polish chick says, by way of example, "It truly does depend on the foods you eat. we follow a tonne of beans, being mostly (80%) vegetarian, although my better half has made his amazing chicken stock inside the pressure cooker also it was stellar. In fact, once we first got it and begun to read about all the tasks we could [make] from it, we started think that pretty soon we'd eliminate everything BUT the pressure cooker."

 

French physicist Denis Papin invented pressure cooking in 1679 when he discovered how you can cook food faster by increasing pressure within the pot. He accomplished this by mechanically sealing the lid which didn’t enable the steam to emerge from.

The reaction to increasing pressure is always that water boils slower – quite simply, you will need a higher temperature for steam to become created. Why is this important? Because water molecules are an essential component of the foods, therefore the higher boiling point of water inside of a pressure cooker means the warmth transfer over the food occurs a lot quicker (the liquid water is hotter before it reaches a gaseous state at boiling point) thereby reducing cooking time.

 

Since that it was freezing cold in New York yesterday, I awoke craving a hearty bowl of steel cut oats. As I’m sure you realize, steel cut oats generally are a royal pain inside neck for making because they take way too long. Not anymore! With the pressure cooker, I whipped up the right batch in a mere 3 minutes. Yes, you heard me correctly…just 3 minutes! I followed the liquid-to-oats ratio from your book and my oatmeal arrived on the scene perfect!

 

Although Ms. Nussinow used 1/2 vanilla bean in their own steel cut oats recipe, I omitted it since I didn't have one stocked within my kitchen. I also added raisins following the oats were cooked since my son dislikes raisins. Ms. Nussinow cooks her oats together with the raisins from the pressure cooker at cosori. I hope you love this particular recipe.

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