Difference between revisions of "Category:Pressure cooker recipes"

Revision as of 09:19, 10 July 2012

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A Prestige pressure cooker

WMF Perfect Plus 6.5 litre pressure cooker

The internal pressure indicator on a second generation pressure cooker

Pressure cooker recipes in English

About pressure cookers

The pressure cooker is back! I expect many us remember our mothers using them in the 1960s and 1970s, along with the general noise and hiss they created and the possible fear of explosion. Then came the microwave and pressure cookers were consigned to the back of a cupboard, the garage or to your local scrap metal dealer. Nowadays, they are much quieter, safer and do retain more of the food’s nutrients than a microwave. Also, in the current economic climate, people are tending to buy cheaper cuts of meat which cook brilliantly in a pressure cook.

Under normal conditions, most foods cook at 100°C. This is because water boils at this temperature in normal atmospheric pressure. If the cooking temperature is raised, food cooks much faster. For example, an increase of 20°C allows food to be cooked four times faster, retaining freshness and nutritional values.

Pressure cookers are made of stainless steel or aluminium and can vary greatly in size and price, so it is recommended that you read any reviews you can, before making your choice. Once you have received your chosen pressure cooker please ensure that you read the instructions carefully before use.

Internal temperature related to pressure

• 5 psi (0.34475 bar, 34.475 KPa) = approx: 100 °C (220 ° F)
• 10 psi (0.6895 bar, 68.949 KPa) = approx: 115 °C (239 ° F)
• 15 psi (1.03425 bar, 103.425 KPa) = approx: 120 °C (248 ° F)

(1 bar = 14.50326 psi), (1 psi = 0.06895 bar), (1 psi = 6.8948 KPa)

See also

• How to cook beans or pulses in a pressure cooker
• De-pressurising a pressure cooker
• BAR to PSI to KPa converter