Know the working process of pressure cooker
A pressure cooker is one of the important and favorable kitchen appliances. It requires less space and saves lots of money. Cooking under pressure probably offers the greatest advantage in time savings. Some very healthy and wholesome meals can be cooked in a pressure cooker in less time than with conventional methods.
The first thing you need to do when using commercial pressure cookers is to put the food in the bottom. This is just a heavy-duty pot on the bottom of the cooker. In contrast to a standard sauce pot or pan, a pressure cooker pot will have notches along the edges while standard pots and pans have a smooth rim.
There is a similar groove in the pressure lid that matches these notches. You are typically instructed by the recipe or the operating instructions that come with the pressure cooker to add a certain amount of liquid to the pot once the food is in place. Pressure cookers work because of this liquid.
When the food and liquids are in the commercial pressure cookers, the lid is mounted at an angle of 30-50 degrees from the handle and rotated into a locked position. Between the top and bottom of the cooker, there is an airtight seal created by the lid’s gasket.
Pressure is created as the liquid inside the pressure pot gets hot and approaches a boil. Because the airtight seal prevents steam from escaping, pressure cooking works by generating and retaining steam.
In a pressure cooker, food is usually cooked at a high degree of pressure. When the cooker is under this pressure, the temperature inside reaches around 250 degrees Fahrenheit, which is almost 40 degrees hotter than the boiling point of foods cooked traditionally.