Slow kitchens and pressure kitchens are useful appliances that can save a lot of time in the kitchen. However, while a slow kitchen may take eight hours or more to cook food, pressure kitchens will give a similar result in a fraction of this duration.
We are talking about beans that go from dry to al dente in about an hour, a roast succulent to the tenderness of the fork in about 45 minutes and the artichokes in less than 10.
Therefore, if you want to minimize your cooking time and maximize taste, we examine the differences between pressure kitchens and slow kitchens and what kind of pressure kitchen can be suitable for you.
What is a pressure kitchen and what does it do?
A pressure cooker is a hermetic pot that uses steam pressure to achieve an internal temperature much higher than the rest of the cooking methods, which allows food to cook very quickly. The steam comes from the liquids of the pot and keeps the food damp and tender.
Pressure kitchens have tapas that close and a valve that regulates the pressure, as well as an indicator that tells you when pressed. The valve can be used to depress it, but later.
There are two types of pressure kitchen: counter and stove.
Panel pressure kitchens
Table pressure kitchens are machines all in one (think about instantaneous) that are best for beginners or those who do not have time or inclination to get too involved in the cooking process. You can simply sauté your ingredients (if you will), add liquid, put the lid, set the kitchen timer and move away.
The timer will not begin until the pot is pressured, which usually takes about 10 to 15 minutes.
Kitchen pressure kitchens
The specifications between the stovetop pressure kitchens models differ, but they are generally standard jars with sealing tapas that increase the pressure inside the pot once you put it on a burner. You can take some practice to seal the lid properly, so make sure you practice before cooking while everything is still cool.
To use a kitchen, put the pot over medium-high heat and brown the ingredients, then add the liquids and seal. From there, it can be a bit complicated: the heat must be high enough to press the pot, quickly after which you have to lower the heat.
How high or low to leave the heat while pressing takes some experimentation: too low and will leave; Too high and will start spitting steam.
As such, Stovetop kitchens are ideal for experienced chefs, chefs and others who like to have precise control over as many aspects of their meals as possible.
Pressure cook and slow kitchen
Slow kitchens slowly slowly at low temperatures (unlike the hot boiling boiling of pressure kitchens) and have heavy tapas that help seal heat and humidity, which results in very tender foods.
Slow kitchens usually come with a “pot” of ceramic or porcelain and two parameters of heat: low and high. Depending on the model, however, some may also include different temperature settings and a timer so that you can define a specific cooking time.
Slow kitchens are popular for making dishes such as chili, soups and stews, and are known for more tender slices of hard meat.
How to disprove a pressure cooker
When the food is just cooked, you need to remove it from the kitchen under pressure, which requires depressurization. There are generally two ways to launch pressure kitchen, but what you are cooking will influence which method you use.
Let it get off on your own
This requires some patience: once the pressure kitchen is off, take about 10 to 15 minutes to cool, during which the food will continue to cook. This method is generally recommended for foods such as beans, meats and soups and stews.
Note: The food will still boil hot so be careful when you remove the lid.
Depressure it manually
You can do it ventilating the pot, but you are ready for steamed, which will come out of five to 10 minutes. This method is not what you want to use if you are cooking something that will collapse or increase volume, such as beans or soups.
Pressure cooking tips
Follow these suggestions to get the most out of your pressure kitchen.
1. Use tasty liquids
In addition to the water, you can add tasty liquids such as soy sauce, vinegar, tomato puree, wine, liquid aminos or finished juices of citrus squid such as lemon or lemon.
Anywhere, from a teaspoon to some tablespoons it is suitable depending on what and how much food you make.
Note: Acid liquids can accelerate the kitchen so that the cooking time is reduced for several minutes if they are used.
2.
You can cook several breakfasts or meats to save time when you are preparing the food for the week.
3. Go in species
Because most pressure cooking recipes involve water, do not be afraid to add additional species. This is a great opportunity to use whole species, as the intense vapor will make it more flavor.
4. Use dry instead of fresh herbs
Fresh herbs like parsley and dill will be forgotten in a pressure cooker. If you want the flavor of the herbs to your meal and you want to add everything at first, use dry herbs and save fresh herbs to decorate them.
5. Think beyond dinner
You can do everything from pears to gut in a pressure kitchen, so keep in mind when planning meals during the week.
6. Keep the bones at
The kitchen with corral birds and meats will get a more rich and thicker sauce than the bone proteins. Bonus? Bone meats are usually cheaper than their boneless counterparts.
7. Choose the right size
Pressure kitchens are sold in quarter -sized sizes: the smallest is four -quarters, which is perfect for solo chefs.
Six or eight quarters are large enough for a family meal, with the potential of envelopes. If you are cooking for a huge crowd or use recipes that require a lot of room, such as bone broth, ten -quarters kitchen is for you.
The bottom line
If you listen to the phrase “Cooking under pressure” fill your mind with images of appliances and stews on all the walls of the kitchen, banish these thoughts.
Cooking with a pressure kitchen is a simple way to create healthy and tasty foods in a short time, whether it be a beginner or a professional in the kitchen.
