Six Basic Cooking Techniques Culinary Essentials For The Home Cook Smart Pressure Cooker – Smart Chef

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Smart Pressure Cooker – Smart Chef

Forget any horror stories you heard about your grandmother forcing you to cook. For saving time, taste and nutrition, no cooking method beats today’s safe and reliable cooking methods. You can get home at 7:00 and have a full, fresh, home-cooked meal by 7:30 or earlier. Put your breakfast on the back burner, and prepare to accept praise from your loving family.

This is how a pressure cooker works its magic. The cover or lid locks into place and creates a closed system at 15 pounds of pressure. At this pressure water boils at 257 degrees F instead of 212 degrees F. Higher temperatures cook food faster. About three times more than stove top cooking methods. Small to large potatoes cook in five minutes, and a “roasted” chicken dish cooks in just twenty minutes. All foods, especially vegetables, retain their color and taste. The protein is trapped in the pot instead of being lost in a cloud of steam.

For family use the Kuhn Rikon 7 liter stainless steel cookware is the gold standard. The aluminum disc on the bottom, built with stainless steel, cooks equally on gas, electric, ceramic and stovetops. The old, dancing valve that scared your grandmother is replaced with a modern safety device that silently monitors the pressure and keeps the lid tightly closed while the contents are compressed.

Presto pressure cookers have been around for a long time and offer a wide variety of stainless steel and aluminum pots. Professional cooks choose stainless steel cookware because it is durable and can be washed well in the dishwasher, but aluminum is a good choice if weight is a consideration. You need two heat resistant handles, one on each side of the pot, at any time. A 6 quart pressure cooker is perfect for a family. Go bigger if you use it as a canner.

It is best to stick with a name brand even if the price is very important. Better control is better but more important is to be able to find replacement parts when you need them five or ten years from now. Valves are lost. The gaskets are worn or damaged. A fixed lid doesn’t affect your stock pot but it will take away from your cooking.

Many models come with useful accessories such as racks, trivets or vegetable roasters that prevent food from sticking to the bottom of the pot. Many cooks brown meat before closing the lid to prevent sticking. You may still want to avoid non-stick underwear, however. The occasional inconvenience of a little cleaning outweighs the danger of bent or peeling coatings. The interior of the non-stick is not so difficult with electric cookers.

Cuisinart makes a solid electric cooker worth considering. Priced between the Presto and the Kuhn Rikon pressure cooker, its push-button controls and digital display make for an attractive package. Cuisnart can be prepared for high or low cooking, drying, simmering, sauteing or heating. And you have to admit that an electric heater is more stupid than putting the stovetop control in its original position. You lose flexibility, though, because you can’t open the lid until the chef tells you that you can. With stove top models you can immediately lower and open the lid by placing the unit under cold water.

A number of specialty cookbooks are available.

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