There was a time people swore off pressure cookers because of exploding stews and gravies. The modern pressure cooker like All-American is safe and secure, and it does not pose the threat of blowing up your sweet home every time you try to cook something nice. It does not require as much assembly skills as the older versions did and cleaning the sleek insides takes barely five minutes. So, you can plug in your electric cooker or put the oven-top cooker on the oven, put the veggies or meat right inside and start setting the dinner table.
Having is pressure cooker saves time and energy
Cooking has never been easier and quicker than this. Almost every elaborate recipe you have tried in a pan or a pot has a niftier version for the pressure cookers. Make sure to check out this Instant Pot Recipe Index for great ideas. Apart from deducting hours from the time you spend in your kitchen, these cookers can add complex flavors to the food. Pressure cooking allows the tastes to penetrate the meat and the vegetables, and as a result, your chicken or beef will never taste bland at the center, ever again. Pressure cookers from ChicHomeLife.com help in the breakdown of the complex sugars and facilitate their easy absorption by the ingredients. Unlike the regular steamed vegetables, each piece of broccoli, cauliflower, and potato will have the flavor of the spices deep within.
Pressure cooking kills pathogens
Another essential quality of pressure cooking is the removal of all kinds of pathogens that might find their way into frozen meat inside your freezer. Although cooking is supposed to kill bacteria and parasites, sometimes the regular steaming and pan-cooking do not raise the temperatures high enough to kill off all contaminants. Pressure cooking can build the pressure inside quite quickly and increase the cooking temperatures beyond 250-degrees that is enough to kill any contaminant that finds its way into the food. Pressure cooking is safe for you and your lovely family.
Pressure cooking makes your daily spread healthier
Contrary to popular belief, pressure cooking does not leach out nutrients. It seals all the aromas inside along with the rest of the nutrients of your food. It also involves less amount of cooking fat, so the resulting dish is low in fat, and carbs. A recent study shows that pressure cooking increases the anti-oxidant content of the cooked food. To compensate for the high pressure and temperature, the cooker reduces the cooking time to aid the preservation of necessary nutrients.
Pressure cooking reduces the chances of perishable food going bad within a couple of hours. Since it eliminates the bacteria that can grow in food by applying excess pressure and temperature, the food stays edible and safe for longer hours without refrigeration as compared to pan-cooked food. It is something our mothers and grandmothers had noticed a long time ago, but they could not put pressure cooking to regular practice due to the unavailability of easy-to-use pressure cookers. The modern electric cookers from ChicHomeLife.com ensure easy setup and cooking so that you can treat your family to healthy and safe food every day! Don’t forget about this great Instant Pot Recipe Index!
Taking the shortcut is not always bad for your health. Although pressure cooking reduces the cooking time drastically and uses pressure for “forced cooking,” it does not take away the flavor or the nutrients from your favorite food items.
I’m a 20-something stay-at-home mother and wife. I have an amazing husband, a beautiful daughter, two loving dogs, and a lazy cat. I wouldn’t change my life for anything! I love to read, listen to music, cook and blog!
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