Most multi function electric pressure cooker have a cooking (operating) pressure setting between 0.8 – 1 bar (11.6 – 15 psi) (gauge) so the pressure cooker operates at 1.8 to 2.0 bar (absolute).
The higher temperature causes food to cook faster; cooking times can typically be reduced to one-third of the time for conventional cooking methods. If the pressure is released naturally after timing (see Pressure release methods for details), cooking times are even shorter. Food cooks more quickly when cut into smaller pieces.
Pressure cooking always requires liquid.
Pressure cooking cannot be used for cooking methods that produce little steam such as roasting, pan frying, or deep frying.
However, Kentucky Fried Chicken restaurants use a combination of pressure cooking and frying, with special pressure fryers in which the chicken’s own juices supply the water.
Cooking time is reduced substantially, to approximately 12 minutes per amount cooked,[citation needed] but the breading texture is much softer (less crispy) than deep-fried chicken since moisture remains in the breading.
Thick sauces do not contain enough liquid to vaporize and create pressure, so they usually burn onto the interior base of the pressure cooker after prolonged heating. Sauces should be thickened after pressure cooking.
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