Pressure Cookers: 5 Fast Facts

See The 10 Best Pressure Cookers on Ezvid Wiki ►►
Fact #1. The earliest known attempt at pressure cooking was made by a French physicist who was most well known for his work on steam engines. He invented what he referred to as a steam digester in 1679. This airtight cooking device used steam pressure to increase the boiling point of water. In 1809, a French confectioner invented a canning process for packing food inc lean jars with a cork and cooking them in boiling water for food preservation. Although not an actual pressure cooker, his preservation method helped to develop the overall science of pressure cooking itself.
Fact #2. By 1864, pressure cookers made from tin cast iron were manufactured. In 1917, the United States Department of Agriculture determined that pressure canning was the only safe method of preserving low-acid foods without causing food poisoning. Homeowners began to recognize the benefits of using their pressure canners to cook foods more quickly.
Fact #3. A pressure cooker is a semi-sealed cooking pot that operates through the buildup of internal steam pressure. This prepares foods faster than they would ordinarily be prepared from inside an oven or on a stovetop. The majority of pressure cookers are ideal for preparing meals with liquids, such as water, wine, broth, or stock.
Fact #4. Pressure cookers are usually constructed from either aluminum or stainless steel. They have several parts and accessories. This can include a steamer basket, a spring-loaded valve for controlling the release of excess steam and regulating pressure, and a sealing ring for retaining heat. The lid on a pressure cooker locks into place against the side of the pot. The handle also locks to prevent the lid from opening when food is under pressure.
Fact #5. A lot of things can go into a pressure cooker. Rice and beans can be quickly prepared. Meats can be tenderized. The infusion of both heat and moisture makes the flavors of one's food more intense. Foods prepared in this fashion also retain a greater percentage of their nutrients and vitamins. This adds an important health benefit to the pot.