The pressure cooker in contemporary kitchen

Since it began to be marketed in the middle of the last century, the pressure cooker has become an essential part of the kitchen in homes and restaurants. Its operation allows you to heat the water beyond the usual 100º C without the liquid ever entering boiling, which cooks the food in a much faster way than can be achieved with a normal pot and without loss of water by evaporation.

Since its characteristics make it perfect for preparing soups and classic spoon dishes, the image of the pressure cooker is usually associated with more traditional cuisine and does not occupy a high place in the wish list of innovative chefs. However pressure cookers are versatile instruments that can be used in all types of kitchens, even in the most current ones.

While a pressure cooker does not allow you to control the cooking points of foods as accurately as a normal pot, and therefore is discarded for cooking that requires a specific point, such as crisp vegetables, it is ideal for tasks that Do not require so much accuracy. For example, pressure cookers can greatly accelerate the preparation of meat and vegetable broths and smokes, which serve as a basis for a large number of dishes, especially rice and pasta; And in this way, they become a perfect piece of utensils to prepare the foundation of many dishes. Of course, the pressure cooker can also be used to test variations on traditional recipes, such as soups and all kinds of food requiring long cooking.

Inside the home, the pressure cooker can be used without its lid to replace the normal pots, so that one piece can fulfill the function of another and thus save as much money as space in the kitchen.