Slow stoves and pressure stoves are both useful appliances that can save a lot of time in the kitchen. However, while a slow pot can last eight hours or longer to cook your meal, pressure stoves will yield a similar result in part of that duration.
We are talking about beans going from dry to Al Dente for about an hour, a delightful baking on the forum of the forum in about 45 minutes, and artichokes in less than 10.
So if you are looking to minimize your cooking time and maximize the aroma, let’s consider the differences between pressure stoves and slow stoves and what type of pressure pot can be the right one for you.
What is a pressure pot and what does it do?
A pressure pot is an airtight pot that uses steam pressure to achieve an internal temperature that is much higher than other cooking methods, which allows you to cook food very quickly. Steam comes from juices in the pot and keeps your food wet and soft.
Pressure stoves have lids closing and a valve that regulates the pressure, as well as an indication that shows you when it is in pressure. The valve can be used to depressed it – but more for it later.
There are two types of pressure stoves: countertop and stovetop.
Counttop pressure stoves
Countertop pressure stoves are comprehensive cars (think instant cooker) that are best for beginners or those who do not have the time or inclination to get too involved in the cooking process. You can simply paint your ingredients (if you wish), add the liquid, place the lid, set the cooking timer and leave.
The timer will not begin until the pot is pressure, which usually lasts about 10 to 15 minutes.
Stovetop’s pressure stoves
Specifications between stove -stoven stove patterns change, but in general, they are standard signature pots that increase the pressure inside the pot after putting it in a combustion. You may need some practice to seal the lid properly, so make sure you practice before cooking while everything is still cute.
To use a pot with stovetop, place the pot over medium high heat and brown your ingredients, then add juices and seal. From there, it can become a little complicated: the heat should be high enough to put pressure on the pot, soon after which you will have to turn the heat.
How high or low to leave heat while the pressure receives some experiments: too low and will be depressed; Very high and will start to spit steam.
As such, stovetop stoves are ideal for experienced chefs, chefs and others who like to have accurate control over as many aspects of their meals.
VS Pressure pot slow pot
Slow strovs boil foods slowly at low temperatures (compared to hot boiling of pressure stoves) and have heavy lids that help in the seal in heat and moisture, which results in very mild food.
Slow stoves usually come with a ceramic or porcelain interior “pot” and two heat facilities – low and high. Depending on the model, however, some may also include different temperature settings and a timer, so that you can set a specific cooking time.
Slow stoves are known for making dishes as chili, soup and stews, and they are known for making difficult cuts of softer meat.
How to depress a pressure pot with
When your food is cooked, you will need to remove it from the pressure pot, which requires depression. There are generally two ways to depressed your pressure pot, but what you are cooking will affect which method you use.
Let it be depressed on its own
This requires a patience – as the pressure pot is off, it takes about 10 to 15 minutes to calm down, during which your food will continue to cook. This method is usually recommended for foods such as beans, meat, and soups and decoctions.
Note: The food will still be hot, so be careful when it removes the lid!
Manually depressed it
You can do this by turning on the pot, but prepare for the steam that will come out for some five to 10 minutes. This method is not what you want to use if you cook something that will be foam or increase in volume, such as beans or soups.
Pressure cooking tips
Follow these suggestions to get the most out of your pressure pot.
1. Use aromatic liquids
In addition to water, you can add flavoring juices such as soy sauce, vinegar, tomato puree, wine, liquid aminos or freshly squeezed liquids from citrus fruits or lime.
Everywhere from a teaspoon in a few tablespoons is suitable depending on what you are making.
Note: Acidic juices can speed up cooking, so reduce cooking time by a few minutes if you use.
2. Cooking series
You can cook a lot of breakfast or meat to save time when you are preparing for the week.
3. Go a lot in the spices
Because most pressure pot recipes include water, do not be afraid to add extra spices. This is a great opportunity to use whole spices, as the intense steam will attract more fragrance from them.
4. Use dry instead of fresh plants
Fresh plants like parsley and dill will disappear in a pressure pot. If you want the scent of the plants in your meal and want to add everything at first, use dry herbs and store fresh herbs for garnishing.
5. Think beyond the dinner
You can do anything, from chopped pears to pudding in a pressure pot, so keep in mind when planning your meals for the week.
6. Keep the bones inside
Bone bird cooking and meat will give richer sauce, thicker than proteins outside the bone. Bonus? Bone meat is usually cheaper than their counterparts without bonds.
7. Select the right size
Pressure stoves are sold in quartz size: the smallest is four quarts, which is perfect for solo chefs.
Six or eight quartz stoves are large enough for a family meal, with waste potential. If you are cooking for a large crowd or using recipes that require a lot of space, like bone soup, then 10 quartet pot is for you.
Ultimately
If you listen to the phrase “Cooking pressure” fills your mind with images of explosive equipment and decoction across the walls of your kitchen, expel those thoughts.
Cooking with a pressure pot is an easy way to create healthy and spicy foods in a short time, whether you are young or a professional in the kitchen.
