Cooking in a pressure cooker is known as pressure-cooking. Unlike a normal cooking vessel, it is in a pressure cooker that food cooks beyond the boiling point of water that is around 1250 Celsius. Hence food cooked here is even more hygienic as more germs are killed as against the boiling point of water at 1000 Celsius.
Pressure cookers are known in different names in different industries. The first pressure cooker when invented in 1679 by Dennis Papin was known as the steam digester. Larger volumes of pressure cookers are known as canners. In hospitals to sterilize material a pressure cooker known as an autoclave is used.
Where food is concerned pressure cookers can be used only for food that has water as a part of the ingredients or a good amount of steam will be produced. For instance frying chips or for deep-frying dishes the cooker cannot be used.
The dish to prepare has to emit some amount of steam. Also as steam is locked inside the cooker the dish is cooked faster. Shredded cabbage takes only one minute, fresh beans takes around 5 minutes, rice takes 5 minutes and a whole dish of vegetable curry takes only 20 minutes as against the 1 hour it would take on normal gas. Thus it is proved that cooking in the cooker saves time up to 70 percent. Thus proving handy to most of the working women who have to cook food inspite of their working schedule. Take on pressure cooking classes to learn more on the healthy way of cooking.
Moreover as it cooks faster, it saves on the gas bill. Nutrients are all intact in a pressure cooker, as it does not let any it escape as against an open pot where all the vitamins are lost.
Pressure cookers can be used to make a variety of dishes, so do not be under the impression that pressure cookers are only for boiled vegetables and tendering foodstuff. It can be used for almost any dish, infact rice cakes and puddings too can be prepared in a pressure cooker. So go ahead and try one more dish to save on time and money.
The kitchen with a cooker is a much cleaner place, as the oil does not escape nor does any other substance, only steam. Thus keeping your kitchen clean where otherwise the oil escapes and clings onto the walls distorting the colour and making an unkempt kitchen.
It is also a blessing in disguise at higher altitudes where food just does not cook due to low atmospheric pressures. Here the pressure cooker can dish out what you desire as it builds the pressure inside the cooker, notwithstanding the pressure outside.
Mostly made of aluminium, pressure cookers in India are also available in copper bottoms enhancing uniform heating. Nowadays, pressure cookers are also available in non-stick material thus making it a two-in-one. A cooker and a utensil. One can cook in it without the lid and with the lid. This makes sure, your food does not get burnt while you are pre-occupied. It also reduces the number of vessels in the house as these two-in-ones makes sure you can cook a variety in them. Sure times are making cooking convenient.
Below listed are few pressure-cooking classes on Mumbai:
Mrs. Kale, 2 Railway Shopping Centre, Station Road Vidyavihar Station (E), Mumbai 400077 Tel: 25093723
Kamla Cooking Classes
Mulund Colony, 27/2, Powai Chowk Opp. Mulund Darsha, Mulund (W), Mumbai 400080
Contact 25644108
Krutika Gada
2d/Nd Floor Meena Lochna Building, 9 60 Feet Road Rajawadi, Ghatkopar (E), Mumbai 400077
Contact 25115425
Lakhani Classes
Contact name: Hiren Lakhani
Yashwant Niwas, Hingwala Lane, Ghatkopar (E), Mumbai 40007
Contact: 25138641