Pressure Cooker Cookbook

What is pressure cooking?

The Pressure cooking is a way of cooking in a closed container that is totally sealed, so that air or liquids cannot escape below a given pressure. The boiling point of water augments as the pressure increases, allowing the water inside the vessel to rise to more than 100°C before attaining the boiling threshold.

Benefits of pressure cooking

• It’s time saving

Pressure cooking can be 2 to 10 times faster than any other methods of cooking food, which is even more right with the use of the correct pressure cooker cookbook.

• It is more ecological

A quality pressure cooker can be used on every available heat sources (electric, gas or even solar energie), which can save up to 75% energie compared to other way of cooking.

• It’s money saving

Saving up energie isn’t only good for the planet, it is also good for our wallet !

• It helps for a healthier lifestyle

Pressure cooking heating method (super-heated steam) increases the natural flavors of the cooked aliments, which means less use of salt for the same great taste. This also conserves more vitamins and minerals than other cooking methods, and keeps the colours of the aliments (especially the vegetables), which is great for vegetarians pressure cooking cookbook recipes. Another advantage is the fact that it is totally fat-free cooking (when using proper recipes from a good pressure cooker cookbook)

History of pressure cooker

The first pressure cooker (at this time called a “steam digested”) was invented in 1679 by a French physicist going by the name of Denis Papin.

The pressure cookers are also known by other names depending on their usages: in the United States, large pressure cookers can be called “pressure canners”. The version used by health facilities and laboratories to decontaminate tools and material. In the alimentary industry, theses cookers are sometimes called « retorts ».