Advantages of pressure cooking

In 1679, the French physicist Denis Papin invented what he called the Papin Digester, or the steam digester. This early version of a pressure cooker was made from cast metal with a lid that locked into place with a screw-like clamping device. Pressure cookers are special cooking pots that can be sealed airtight and allow pressure to build up inside. A mechanical device (screws or interlocking parts) presses the pot-lid firmly against the pot-body.

The benefits of pressure cooking:
*High temperature steam intensifies the flavors so less seasoning (salt, pepper etc.) needs to be used.

*Cook meals in less time. While meals prepared in crock pots or ovens can take hours to cook, pressure cooked meals are usually ready in a half hour or less. High pressure allows for cooking temperatures to be raised significantly higher than possible under normal conditions resulting in 3-10 times faster cooking times than other conventional methods.

 *Certain traditional cooking methods can destroy some of the vitamins and minerals in food. Pressure cooking preserves these nutrients because the food is cooked quickly in a sealed environment. The reason is that foods cook quickly in an almost airless environment with very little liquid. Consequently, vitamins, minerals and other nutrients are not boiled away during cooking.

*With a pressure cooker, less expensive cuts of meat can be cooked with tender results. Even the bones from meat and chicken can be cooked in the pressure cooker to create savoury homemade stocks.

*Cooking is virtually fat-free. The steam cooks the food so no added fats need to be used. Using the cooking rack to keep foods out of the cooking liquid allows fats in foods to be drained away during cooking.
Advantages of pressure cooking
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