Introduction and Uses
The structure of a pressure cooker consists of a regular cooking pot and a special lid that
locks in place on the top of the cook pot. When the cooker is heated up, steam is sealed
inside and creates pressure. With this high pressure, the internal temperature in the cooker
is raised above the normal boiling point of water, which leads to a faster and healthier
cooking process.
1. Faster
On average, the pressure cooker prepares food up to 3 times faster than conventional
cooking methods. Meals that can take up to one hour With conventional cooking can be
ready in as little as 20 minutes With the pressure cooker,
2. Tastier
Food tastes better when it is prepared by the pressure cooker. The shorter cooking time
allows food to retain its full and natural flavor. Less seasoning is required, up to half ot
what you would normally use and very little flavor is actually Bst during cooking.
Unlike microwave cooking, meat prepared in a the pressure cooker is golden brown.
Simply sauté, thon cook under pressure. It is delicious!
3. Healthier
Mare vitamins and minerals are retained in food prepared by the pressure cooker We all
know that the longer food cooks, the more nutrients will be lost. The pressure cookers
help food retain more than twice their vitamins and nutrients compared to conventional
stove-top cooking, by using less water
4. Multi-Functional
Pressure cooker can be used for steaming, simmering, stewing, roasting and even
defrosting. Cooking time is saved for everything from delicate soups and desserts to
hearty meat dishes.
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