Pressure cooking

Pressure cooking is the process of cooking food, using water or other cooking liquid, in a sealed vessel, known as a pressure cooker. Pressure cookers are used for cooking food faster than conventional cooking methods, which also saves energy.

Pressure is created initially by boiling a liquid such as water or broth inside the closed pressure cooker. The trapped steam increases the internal pressure and temperature. After use, the pressure is slowly released so that the vessel can be safely opened.

Pressure cooking can be used for quick simulation of the effects of long braising. Almost any food which can be cooked in steam or water-based liquids can be cooked in a pressure cooker.

History

In 1679, the French physicist Denis Papin, better known for his studies on steam, invented the steam digester in an attempt to reduce the cooking time of food. His airtight cooker used steam pressure to raise the water's boiling point, thus resulting in a much quicker cooking. In 1681, Papin presented his invention to the Royal Society of London, but the Society's members treated his invention as a scientific study. They granted him permission to become a member of the Society afterwards.

Pressure cooker (disambiguation)

A pressure cooker is a sealed vessel used for pressure cooking. It may also refer to:

In media:

Other:

Pressure Cooker (film)

Pressure Cooker is a 2008 documentary film directed by Mark Becker and Jennifer Grausman.

Background

The film revolves around a teacher of a culinary course, Wilma Stephenson, who has been instrumental in leading her students in working-class Northeast Philadelphia to receive large scholarships for college.

References

External links