Pressure cooker
Pressure Cooker
A Pressure Cooker (pronunciation: /ˈprɛʃər ˈkʊkər/) is a sealed pot with a valve that controls the steam pressure inside. As the pot heats up, the liquid inside forms steam, which raises the pressure in the pot. This high pressure steam has two major effects: it raises the boiling point of the water in the pot and it raises the pressure, which helps to cook food faster.
Etymology
The term "Pressure Cooker" is derived from the process it uses to cook food. The word "pressure" comes from the Latin pressura, meaning pressing hard, and "cooker" from the Old English cócere, meaning to prepare food by heating it, often with fat or sugar.
Related Terms
- Steam: The gaseous state of water that is formed when water boils.
- Valve: A device that regulates, directs, or controls the flow of a fluid by opening, closing, or partially obstructing various passageways.
- Boiling Point: The temperature at which a liquid boils and turns to vapor.
- Sealed Pot: A pot that is closed or secured tightly so that no air or liquid can escape or enter.
Usage
Pressure cookers are used for cooking a variety of foods. They are particularly useful for cooking tough cuts of meat, dried beans and lentils, or any other food that requires long cooking times. The high pressure and temperature inside the pressure cooker helps to break down the tough fibers in these foods, making them tender and easier to digest.
Safety
Modern pressure cookers have safety valves that release pressure if it gets too high. However, it's important to follow the manufacturer's instructions when using a pressure cooker to avoid accidents.
External links
- Medical encyclopedia article on Pressure cooker
- Wikipedia's article - Pressure cooker
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