How to use a Pressure Cooker
The TISSOLLI pressure cooker is a sealed chamber that traps the steam generated as its contents are heated. As steam builds, pressure increases, driving the boiling point of water past 212°F. In general, this higher temperature shortens cooking times and, due to a lack of evaporation, extracts flavour more efficiently from foods.
- Use stop-and-go cooking for perfect results.When making a recipe that contains ingredients that cook at different times, begin by partially cooking slow-to-cook foods, such as meat, first. Then use a quick-release method to stop the pressure cooker. Next, add the faster-cooking ingredients — such as green beans or peas — to the meat. Bring the pot back up to pressure again and finish everything up together at the same time.
- Start off high and finish up low. When cooking in a stove-top pressure cooker, start cooking over high heat. After you reach pressure, lower the burner to a simmer. automatically.
- Play burner hopscotch to avoid burning when cooking in a stovetop pressure cooker. When you reach pressure over high heat, you lower the burner to a simmer. Gas burners react quickly, but most electric burners don’t. If you have an electric stove, use two burners: one on high heat to reach pressure and a second set on a low setting to maintain pressure. Switch the pressure cooker over to the burner with the low setting when you reach pressure.
- Release that pressure. When the food is done cooking under pressure, use an appropriate pressure-release method, according to the recipe you’re making.
- Temperature-Pressure Ratios for Pressure Cooking
- Pressure cooking is just what the name says — cooking foods under pressure. You cook foods at a lower temperature, but under much higher pressure than in conventional cooking. The following table translates the pressure setting on your pressure cooker to temperatures and pressure levels:
Pressure Level in Pounds per Square Inch (psi)