No more than a generation or two ago, but in any case, words can cause pressure cooker, a man, suddenly a committee to run blocks from his house. The children had a burning urge their tasks, real or imagined, to do at the end of the house, preferably outside. Poor mother was empty, the animal was afraid to spit in their ability to grow the food scraps and symbols of all possible surfaces in the kitchen, much of the pristine whiteFloor to ceiling polished linoleum. Cook dinner "under pressure", was in hand to fight the fire with brooms, rags and sponges on the walls and puddles dripping from bow to stern of the kitchen. Sigh ... What an attractive prospect!
But here! The pressure cooker of the early 21st century, there is currently no injury to life or limb, and are easy to use, too. These modern marvels is thought to be descended from Denis Papin, the jewel of the art.Papin, a French physicist, lives in London, designed the prototype of the modern kitchen of pressure, which has been alternatively described as resistant to pressure, stoves, or septic tanks or wrong during his time as a research assistant to Robert Boyle, a chemist best for Boyle's law, recalled a physical law proposed to the pressure and volume of a gas depend on each other.
Papin demonstrated his device by boiling the bones in Turkey before the RoyalSociety 1679 This digester contains a pressure tight lid on a vessel with sufficient pressure, it activates the contents of the vessel to be heated to very high temperature. Received a safety valve to protect against a dramatic increase in pressure to release the excess steam.
Let's Jump down time, about two hundred and fifty years for the first modern use of the pressure cooker. In 1939 New York World'sFair was a showcase for the first commercial aluminum pressure cooker, pressure cooker National Company that would later become the company soon, which is now known internationally. The baby boom in 1940 was an important force in the production of pressure cookers new style. Unfortunately, many of these stoves have had flaws that hide the high rate of accidents and explosives general mistrust of them.
OfUntil now, "modern" stove appear in homes across America. In the beginning there was a problem of distrust (and rightly). But as you go hopping along the axis of time, we are across the border in 21 century, when cookers are elements of pure pleasure with ease of use. N. Spaghetti Spaghetti à la ...
Basically, a modern pressure cooker pot with a cover drawn, a narrow,complete seal, so that the explosions of the past not even a condition that could occur in a scattered boss. In order to operate the pressure, a closed vessel or a vessel at a given pressure, do not allow liquids or steam to spurt out of the oven in September
The boiling point of water will increase the pressure inside the pot rises higher in the search for the predetermined pressure. It is the result of this increasecauses increasing pressure to reach the liquid at a temperature above 100 º C (212 ° F) before boiling. Elected in 1917, the USDA, the internal pressure setting 15 psi (pounds per square inch), which is on the boil water at 125 º C (257 ° F). As the temperature increases, the faster the food to cook. The fibers begin to crumble in the food, which speed up the process significantly.
How It All Works or Welcome to elementary physics:
Let's Sea level, with a pot that has no lid, but contains the water boils at 100 º C (212 ° F). The steam escaping from the pot to 100 º C (212 ° F). The water is maintained at 100 º C reading, regardless of how much heat is addressed to them. But will the pressure to grow rapidly in the pot, when the evaporation of water trapped by a lid tightly closed.
The increasing pressure, as well as temperature and water vapor pressure> Stoves, rises above the normal 100 º C Boiling Point.
Food in the oven cooks very quickly and faster every 3 to 4 times, because the steam pressure. The steam causes the mixture of intense flavors, and an indication of the food cooked in a pressure higher humidity and juiciness. Many other vitamins and nutrients are left behind as the food cooked conventionally. And remember, the higher the pressure, the faster (upCook up to 70%), the food, so enjoy the time with family and friends.
Be sure to add different foods at once. Will be too long for polenta, if subdued. Put more food-kitchen in the first place, let the pressure, and then add a sufficient amount of the final food cooking as possible.
Watch the pressure on the stove. Do you have problems, reducing the heat of the oven, this must be done immediately, so that the pressure is reduced.
Whenthe heater reaches the predetermined full pressure, it is time to restart the system, cooking times. Until you learn to predict how fast or slow is your characteristic pressure cooker, it is best to appreciate the cooking times too low.
High levels mean an increase cooking times. No need for adjustments for surveys from sea level to 2000 m to do, but for every 1000 feet above the base of 2,000 m, cooking time should be increased by 5%.
Just simplean old pressure cooker idea to shoot their mouths (so to speak) has been the cause of cold sweat. Rejoice! Pressure cookers of today are built for safety. Will not be released until the pressure from the pot, it is virtually impossible to open a modern stove.
There are two ways in which the emission of steam: the method of issuing and Park Quick Release Method. The issue is very simple nature. Remove the pan from the heat source andso that the pressure slowly, while the output of the plate, the temperature decreases. This input method allows cuts of meat tough and, as in a steam room, which helps to keep delicate foods. The other method, it uses a quick release issued automatically. It is not a problem if your pressure cooker does not have an automatic release. Just move the pot from the fire to sink. Turn the cold water faucet in a pressure cooker, so thatThe temperature difference of speed through a pressure reduction.
Pay attention to seals and valves. The seal must remain flexible, adequately perform their job. Be sure to keep food particles and residues of supply valves. More importantly, do not immerse the lid in water and detergent for washing by hand using the pot.
Taking care of your pressure cooker, and we take care of you.
Thanks To : Cuisinart Foods Processors, Cuisinart Coffee Maker Anolon Cookware--from a huge selection of Anolon products
