Related products: Housewares > Kitchenware > Pressure Cookers/Canners
Slightly different from other rangetop ware are pressure cookers and pressure fryers. Both specialize in fast cooking and retention of natural flavors, vitamins and colors of fruits and vegetables.
Pressure cookers have steam-tight covers that permit steam pressure of 5 to 15 lbs. Average size is 4 qt. capacity, but larger sizes (up to 22 qt.) are available. Foods cook under steam pressure three to 10 times faster than in ordinary pans. Flavors do not evaporate into the air or drown in water because cooking is done with no air and a small amount of water.
Pressure cookers are also economical. First are fuel savings because a whole meal-meat and vegetables-can be cooked in one pan on one burner. Second are grocery costs. Pressure cooking will tenderize less tender-and cheaper-cuts of meat.
If you have large gardens, cookers with a selective 5, 10, 15 lb. control double as pressure canners and provide (according to the U.S. Department of Agriculture) the only safe way to can low-acid foods.
Because of construction features, steam venting and pressure-control devices on pressure cookers differ according to the manufacturer.
Low-pressure fryers fry foods in oil under pressure in about one-third of the time of conventional frying. Designed especially for pressure frying, these cookers maintain a pressure level around 5 to 6 lbs. per square inch. For proper browning and pressure frying, the oil should reach a temperature of 350 degrees F.
Available in 4 and 6 qt. capacities, a pressure fryer features a pressure regulator, vent tube, safety vent and clamp to hold the lid on. Check manufacturer information for complete construction features as well as proper use and care instructions. Although pressure frying cannot be done in a conventional pressure cooker, regular pressure cooking can be done in pressure fryers. Related products: Housewares > Kitchenware > Pressure Cookers/Canners |
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