{"id":368,"date":"2018-06-14T21:49:24","date_gmt":"2018-06-14T21:49:24","guid":{"rendered":"http:\/\/www.dutchovenscookware.com\/?p=368"},"modified":"2021-08-19T23:16:27","modified_gmt":"2021-08-19T23:16:27","slug":"video-how-does-a-pressure-cooker-work","status":"publish","type":"post","link":"https:\/\/www.dutchovenscookware.com\/video-how-does-a-pressure-cooker-work\/","title":{"rendered":"Video: How Does A Pressure Cooker Work?"},"content":{"rendered":"\n

How does a Pressure cooker work?<\/strong><\/h2>\n\n\n\n

How does a pressure cooker work\u2026well steam and pressure combined make the magic happen. Put the two together and you have cooked food in no time at all.<\/p>\n\n\n\n

We need to look at basic science for an explanation to why this happens.<\/p>\n\n\n\n

The science behind pressure cookers<\/strong><\/h2>\n\n\n\n

There is a reason why we cook in water. It is a better conductor of heat than air. Therefore, energy is transferred better through water than it is through air. By heating the water, you are transferring energy and therefore cooking the food.<\/p>\n\n\n\n

Under normal atmospheric conditions, water boils at 100\u00b0C. In high areas like a top of a big mountain, water boils at lower temperatures. The opposite is the case in a pressure cooker. Water boils at a much higher temperature. This is through the pressure increase in the cooker.<\/p>\n\n\n\n

The water gets much hotter and as it is sealed in, the steam it produces is also much hotter. It therefore gets to work cooking the food.<\/p>\n\n\n\n

The pressure in the cooker also makes a big difference. So how does a pressure cooker work?…It is literally pushing the heat into the food. The dual effect means your food cooks much faster and the moisture retained within the cooker means that the food does not lose its moisture.<\/p>\n\n\n\n

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How does a Pressure cooker work? We explain it with basic science<\/p><\/blockquote>\n\n\n\n

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What does a pressure cooker consist of? <\/strong><\/h2>\n\n\n\n

A pressure cooker has a main body, a ring that acts as a seal, a lid that is lockable onto the main body and a valve incorporated onto the lid. Put together, they produce a simple but wonderful process.<\/p>\n\n\n\n

The ring acts as a seal and traps the stem within the cooker. This means that pressure can build up within it. A failure in the seal will mean that it will not work.<\/p>\n\n\n\n

The valve stops the overbuild up of pressure. If it did not have a release, it can be incredibly dangerous leading to a possible explosion.<\/p>\n\n\n\n

Do you have to put water in a pressure cooker?<\/strong><\/h2>\n\n\n\n

Yes, it is based on creating pressure through steam. It is the higher boiling point and the higher temperature of the steam that forces the heat into the food to cook. You can use more water, but never less than the minimum amount.<\/p>\n\n\n\n

Is it healthier to cook in a pressure cooker? <\/strong><\/h2>\n\n\n\n

The simple answer is yes. The shorter cooking time means more nutrients are preserved within the food.<\/p>\n\n\n\n

Why would you use a pressure cooker?<\/strong><\/h2>\n\n\n\n

It reduces the cooking time significantly while retaining a greater amount of nutrients in the food when compared to normal cooking. The cooking process also means that tougher food such as a tough cut of meat can tenderize very quickly when compared to normal cooking methods.<\/p>\n\n\n\n

 Advantages of a Pressure cooker<\/strong><\/h2>\n\n\n\n