I'll get straight to the point and bring pressure cookers facts and tips right to you so you know what you are dealing with. With some knowledge, you will abe able to pick the right pressure cooker for your kitchen.
Popular cookers, like Presto, are offering quite a variety when it comes to size and material. Professional chefs prefer a stainless pressure cooker because it is nonreactive and can be safely cleaned in a dishwasher, but aluminum is also a good choice if weight is a consideration. The double, heat resistant handles are your best bet. A minimum size for family is a 6 quart cooker. It's best to go for larger pressure cooker, if you want to have a canner too.
Stick to a brand name pressure cooker, even if the price is an issue. In 5 or 10 years from now, you are gonna need some replacement parts, and that is even more important. Valves get lost. Gasket usually gets damaged or wears out. Your cooker will lose its functionality if you happen to have a loose fitting lid.
useful accessories like vegetable steamers, trivets and racks can be found at many models. The sticking occurs because most chefs brown meats before they attach the lid. You may still want to avoid nonstick interiors, however. The risk of peeling interior coating is bigger problem then a little extra cleaning. The potential problem with nonstick interiors is lower if you have electric pressure cooker.
Cuisinart makes a programmable electric pressure cooker worth considering. The digital display and a push button controls make it a great package. If you program the Cusinart cooker, you can use browning, sautering, simmering and warming. Electronic thermostat gets advantage over the stovetop control that needs to be set in precise position. You lose some flexibility since the lid can't be opened until the pressure cookers lets you. With the stove top models you can instantly drop the pressure and open the lid by putting the unit under cold water.
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