Pressure cookers are the cheetahs of the cooking world–they’re just so darn fast.
Pressure cookers are great for cooking food quickly while also retaining the vitamins and minerals that can be lost when food is cooked using other methods.
There’s still a little bit of a learning curve, though, so if you’re using a pressure cooker for the first time, it’s important to know how to get started safely.
Knowing the basic mechanisms of pressure cooking being able to recognize an unsafe system will make all the difference when you start using your cooker.
When the pressure cooker is turned on, heat produces steam which cooks food faster by raising the boiling point.
There are two types of pressure cookers:
1. The first is the old style pressure cooker which has a “jiggle top” or weighted pressure regulator that sits on top of the vent pipe on the lid.
2. The second type is the newer style that uses spring valves and a closed system
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