#steam cooking

[sikfankitchen]

Chinese sticky rice pearl meatballs 珍珠丸子!

[recipeblogls]

Steamed Spicy Corn Salad

The easiest steamed and spicy corn salad recipe made in a jiffy. It has the natural sweetness of corn coupled with tanginess of raw mango and lot of spices to go along. This is a good tiffin recipe for office people too

[benedryl-hat-man]

Hey people that regularly use bamboo steamers is it supposed to turn the water brown

[pressurecookers123]

How Do Pressure Cookers Work?

The pressure cooker stands as a testament to both simplicity and innovation. These kitchen staples, renowned for their ability to cook food quickly and efficiently, utilize the principles of high-pressure steam cooking. This article delves into the mechanics of how pressure cookers work, providing a comprehensive understanding of this essential kitchen appliance.

The Basic Principle of a Pressure Cooker

At its core, a pressure cooker is a sealed pot with a valve that controls the steam pressure inside. When water or any liquid inside the cooker is heated, it produces steam. Since the steam cannot escape, it accumulates inside the pot, building up pressure. This increased pressure allows the temperature inside the cooker to rise above the normal boiling point of water, cooking the food faster.

Key Components of a Pressure Cooker

Sealed Lid: The lid of a pressure cooker is designed to create an airtight seal, usually with a rubber or silicone gasket. This seal prevents steam from escaping, thereby building up pressure within the pot.

Pressure Valve: This critical component regulates the pressure inside the pot. When the pressure exceeds a safe level, the valve releases steam to reduce the internal pressure.

Steam Release Mechanism: Most modern pressure cookers have a mechanism for manually releasing steam, allowing the pressure to decrease before opening the lid.

Cooking Pot: The pot itself is typically made of stainless steel or aluminum and is designed to evenly distribute heat.

The Science of High-Pressure Cooking

When the liquid inside a pressure cooker turns into steam, its volume increases, creating pressure in the enclosed space. This pressure has two major effects:

Increased Boiling Point: Under pressure, the boiling point of water increases. In a standard pressure cooker, the boiling point can rise from 100°C (212°F) to as high as 121°C (250°F). This higher temperature cooks food faster.

Forced Moisture into Food: The high pressure forces moisture and heat into the food, which can result in quicker and more even cooking, especially for tougher cuts of meat or hard legumes.

Advantages of Pressure Cooking

Time Efficiency: Foods cook up to 70% faster in a pressure cooker, making it an excellent tool for quick meal preparation.

Energy Saving: Due to reduced cooking times, pressure cookers consume less energy compared to conventional cooking methods.

Nutrient Retention: The shorter cooking time and reduced exposure to heat help preserve more nutrients in the food.

Versatility: Pressure cookers can be used for a wide range of recipes, including soups, stews, and even desserts.

Safety Features in Modern Pressure Cookers

Modern pressure cookers are equipped with multiple safety features, such as:

Locking Lid: Prevents the lid from being opened while there is still pressure inside the cooker.

Pressure Regulator: Maintains the pressure at a safe level.

Vent Pipe: Releases excess steam in case the pressure valve becomes blocked.

Tips for Using a Pressure Cooker

Do Not Overfill: To prevent clogging of the valves, fill the cooker no more than two-thirds full.

Use Enough Liquid: Always use sufficient liquid to generate steam.

Regulate Heat: Once the cooker reaches the desired pressure, lower the heat to maintain pressure without exceeding it.

Natural Release Method: Allow the cooker to cool down naturally to release pressure, especially for dishes that foam and froth.

The pressure cooker is an ingenious culinary invention that capitalizes on the simple science of high-pressure steam cooking. By understanding the mechanics behind it, users can harness its full potential to prepare meals that are not just faster and more energy-efficient, but also healthier due to better nutrient retention. Whether you are a seasoned chef or a home cook, a pressure cooker can be a valuable addition to your kitchen arsenal, bringing both efficiency and flavor to your cooking.

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[ninja-combi]

I've been loving my new Combi. The only problem is that I want to use it every night, but I have a lot of leftovers that need to be eaten. So tonight I tried something. I took a piece of leftover salmon, chicken and a mound of pumpkin pasta and arranged them on the upper tray.

I put a cup of water in the bottom pan and put the crisping tray in. On top of the crisping tray I put some fresh asparagus.

I used the steam feature and set it for 8 min. The steam method reheated the meal very well and cooked the asparagus at the same time. I was most impressed with the pasta. It came out very nice and rejuvenated it after being in the fridge for a day or two.

The meat was moist. The crunchy crust on the salmon was not too crunchy anymore as I expected, but it was still good. Next time I would probably go for 10 min. The asparagus was very thin. I think if it were thicker it might have taken longer to cook.

One thing to be careful of - make sure the food you put on the upper tray is lying flat. When I first put the pasta on the tray I stacked it a little high and when I went to slide the rack in, the pasta was hitting the top of the machine.

So now on nights I'm not cooking a meal, I can still get my Combi fix.

Take a look at the video below and you can see the steam coming off the reheated food.

[icarusfellintomyarms]

I bought the lekue steam case again (lost the other one I guess) and omfggggg it makes cooking so easy. Just had the juiciest melt in your mouthiest chicken breast, perfectly cooked through, and it only took 3 minutes and 15 seconds to cook!!!

Literally the hardest part was packing the chicken breasts into little baggies, and seasoning it. It's about 2 minutes for 4 oz of chicken breasts (technically the manual says thighs, but in a recipe a chicken breast is nuked for 3 min), and mine was just under 8, like 7.5? The other chicken breasts are a bit bigger, so I might have to cut or smash them.

3 minutes might've been fine, but for some reason I can't remember, I popped it in for 2:45, chicken was a bit raw in the middle. Popped it in for a minute, but was worried it was going to overcook, so I stopped at 30 secs, and it was done. Perfect. Next time I'll stick with 3 minutes uninterrupted, and see how that goes.

My apartment smells so good!!! It also cooks veggies, so I'm excited to try that, too.

It's a bitch to clean, just cause how floppy it is, but I also have a full sink, so it might be easier if I could put it down.

I def recommend it for people who have a hard time cooking! It's a bit pricey, but a great investment. The cookbook is probably pirateable!

[siris-foods]

Steamed beans and coconut

Green beans finely chopped and steamed. Then seasoned with mustard and urad lentil served fresh grated coconut on top. Very simple and very healthy yet tastes yummy. Eat as it is or serve with rice.

[chefpachidiethacks]

In this sort video you will learn how to start cooking with steam. Steam your veggies and use in your weight loss diet plan. Cooking with steam helps you cook faster, healthier, and with less fat.  https://youtu.be/b75u0RRxOyY