The modern pressure cooker was one of the most useful inventions of the 20th century. It saved time, energy, fuel and electricity costs for the consumer. For this reason, it’s eco-friendly too, as less fuel and water is utilized in cooking. In terms of flavor and nutrition as well, pressure-cooking is a better option. It locks in all the juices and essences, which enhances the flavor of the food and preserves the nutrients.
New cooking techniques using a pressure cooker
Pressure cookers are of course used primarily for steaming or pressure-cooking food quickly. They serve in other ways too in culinary arts; this has given a new twist to some age-old cooking techniques.
- Browning: Browning is a process of sautéing meat or vegetables with oil and spices, to retain their juices intact and enhance the flavor. While this can be done in any pot or vessel, doing the same in a pressure cooker takes smaller time.Moreover, unlike an ordinary vessel, which can burn the food, a pressure cooker prevents scorching of the food, as the steam escaping from the food is locked in.
- Braising: Braising is a technique used to cook meat. Here the meat is first dry-roasted for some time; it is then cooked in a covered vessel with a liquid such as water or broth. A single pressure cooker can carry out both these steps, and thereby cut down on the cooking time and enhance the flavor simultaneously.
- Stewing: Stewing, which involves reducing the broth or gravy in a soup or porridge, can be done in either an ordinary vessel or a pressure cooker. Stewing in the former can either take longer to reduce the broth or leave the meat or vegetables undercooked. A pressure cooker is ideal for stewing as the heat and pressure work in tandem to cook the ingredients and reduce the liquid.
- Kho: Kho is a Vietnamese cooking technique, which is a combination of braising and stewing. Traditionally, this is done using thick clay or metal pots. Nowadays more and more families use pressure cookers for reducing time and enhancing flavor.
New-age materials in the making of sensor based cookers
Stainless steel cookers have been around from early times. Aluminum and copper-bottom steel cookers too are equally popular. However, Modern cookers such as Gemside Automatic Meal Cooker with an external body made with plastic and stainless steel are bang on-trend. These are extremely aesthetic and can be taken to the serving area too.
Automation and technology tools
The second-generation pressure cookers had mechanical timers to make it easy for consumers to multi-task, while cooking. Electric cookers introduced automated timers with the facility to program cooking times and techniques.
On-trend cookers such as Gemside Automatic Meal Cookers can take automation to the next level. The cooker can be used in both automatic and manual operation modes; it has 15 pre-set cooking programs and a sleek one-button click timer for up to 12 hours of easy operation. Furthermore, the temperature monitoring system and the anti-overflow function ensure that food doesn’t overflow or get burnt.
As sensor based cookers turn more and more technologically sophisticated, they do bring back some of the old cooking techniques, give them an innovative twist, and make it a win-win for manufacturers and consumers alike.