Wining & Dining
The Resurgence of Pressure Cookers by Keaghan P. Wier
If you pay attention to current cooking trends or have glanced at Pinterest lately, you’ve probably seen them -- pressure cookers. These versatile cooking machines have made a huge comeback in recent years after falling out of favor for a few decades. What’s the attraction to something that had been considered just another vintage kitchen folly? Pressure cookers first gained popularity after World War II as part of the efforts to create laborsaving devices for housewives. Pitched as convenient time-savers, pressure cookers were an appealing alternative to slaving over the stove for hours. But after a quick spike, a few realities brought them down: first, vintage pressure cookers had a tendency to explode. If not sealed or depressurized in a very precise manner, the buildup of steam could send the lid sky-high, and with it, the contents of the pot. Many people have memories of kitchens coated in spaghetti sauce or soup from such mishaps. Second, the invention of the microwave presented an even more efficient device that paired well with the advent of the frozen TV dinner. Modern technology has made pressure cookers—both stovetop and electric—far safer. They are now equipped with safety measures that prevent pressurization unless properly sealed and locks that prevent the machine from being opened until depressurized. So why the resurgence in popularity? Like their predecessors, today’s pressure cookers are favored for their time-saving aspects. In comparison with similar devices, such as the slow cooker, pressure cookers require much less planning ahead. While most slow cookers require 5-8 hours of cooking time, pressure cookers can cook the same meal in 30 minutes or less. In addition, the number of people following a Paleo
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or whole-foods diet has affected the popularity of pressure cookers, because they are great for cooking bone broths, whole grains, and legumes. There was speculation that pressure-cooking might reduce the nutritional value of food, because it cooks at a slightly higher temperature. In fact, the opposite is true—since the food cooks for a shorter time, nutrients are preserved that otherwise might cook out. At the same time, pressure-cooking lowers the levels of chemicals that make beans and grains hard to digest—it’s a win/win! Pressure cookers are versatile, but it is important to know some basics about foods that cook well in them and those that don’t. Pressure Cooker Dos:
• Tougher cuts of meat • Whole grains
A few other tips:
• Always add dairy ingredients right before serving, as they will curdle under the pressure if added earlier. The same goes for any fresh herbs—add them last to prevent loss of flavor.
• Pay attention to cooking instructions regarding the size of chopped ingredients to ensure even cooking. • Read your pressure cooker’s instruction manual before use—wouldn’t want that chili to end up on the ceiling! The internet is full of easy, quick, and nutritious meals and sides you can make in a pressure cooker. If you don’t already own one, do some research and consider adding this versatile tool to your kitchen today!
• Legumes • Soups and chili • Broths and stocks • Risotto (surprisingly!) Pressure Cooker Don’ts:
• Foods that require precise temperature control
• More expensive cuts of meat where you may want the texture preserved
• Fish • If you want to cook vegetables in a pressure cooker, be aware they require a lot of supervision. They can go from done to mushy very quickly.
Thrive Magazine for Better Living
March 2017