Once there, the heat needs to be adjusted to keep the pot’s temperature and pressure constant. As the pressure inside increases, the gauge on its lid pops up, indicating that the inside of the pot has reached the optimal pressure. As the name suggests, they’re heated on the stove, and set to high or low pressure. But, by eliminating the guesswork, electric pressure cookers take the anxiety out of the process.įor a long time, stovetop pressure cookers were the only style available. They don’t explode as your grandmother’s may have. Modern pressure cookers - stovetop and electric - are quite safe. A steam valve allows excess steam to escape, keeping the pressure cooker from exploding, but, as countless tales of split pea soups on the ceiling attest, it has historically been an imperfect method. At high pressure (15 pounds p.s.i.), it can reach 250 degrees. At low pressure (10 pounds per square inch, or p.s.i.), the internal temperature reaches 235 degrees. With most pressure cookers today, the pressure gauge is preset for two options. Under pressure, that temperature can rise to as much as 266 degrees.) The higher temperature, combined with the pressure in the pot that forces the hot steam into the ingredients, cooks food much faster than traditional methods.Ī pressure cooker works at different pressure levels, each one changing the boiling point of the liquid. (For example, without pressure, water at sea level boils at 212 degrees. Basically a pot with a tight-sealing lid and a steam valve, a pressure cooker traps the steam rising from the boiling liquid in the pot, which, in turn, raises the temperature at which that liquid boils. Dating to the 17th century, the first pressurized cooking pot was developed by the French physicist Denis Papin.
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