Pressure cooker – Sustainable and Healthy Cooking

At the moment partly beca of the plastic packaging issue and the whole issue of sustainability, I aim to sell my ho and buy a more sustainable one and try and move back to the more sustainable life that my parents led. I am a believer in pressure cookers (see my christmas pudding recipe ).  I remember my mother doing a lot of cooking in the pressure cooker as a child.  She would cook everything from soups and stews to steam vegetables. We were always taught it was cheaper to the pressure cooker and also it kept it all the goodness particularly Vitamin C in vegetables that was normally lost in boiling.

In those it was an aluminium prestige pressure cooker which hissed and spit, the one below is to equivalent but in stainless steel. The modern pressure cooker, is smooth, easy to and wash and once you get into it really is a joy. The one below is a good starter.

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Morphy Richards Pressure Cooker, 2.7 L – Stainless Steel

Cooking with a pressure cooker is an art and its worth learning about.  In India they tend to them a lot partly beca of the energy savings but also beca you can heat them up and leave them and they are for cooking pulses. The cooker works by trapping the steam produced from boiling the cooking liquid inside the vessel. This cas internal pressure and temperature to rise quickly. After , the steam is slowly released so that the vessel can be opened safely. Essentially a pressure cooker  stimulates slow cooking in a much much shorter time

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“Pressure Cooking Properly Explained” (Dianne Page)

The pressure cooker I bought, whilst good value seemed a lot more  expensive than in my childhood, they weren’t always so, and perhaps there new found popularity has pushed the price up, here is my ideal cooker, also mentioned on the page:

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Tower Pressure Cooker

If you really want to get to grips and understand the pressure cooker, from history to the science then I suggest the wiki page here

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