Pressure cookers: healthier, faster and more nutritious cooking

Commercial Pressure Cooker

If you have not yet dared to cook with an express or pressure cooker, today we explain all the advantages it brings and how easy it is to use. From now on, you will lose “respect” for it and it will be your ally in the kitchen, because, among its many benefits, is that, by significantly reducing cooking times, it saves a lot of time.

What is a pressure cooker
Usually, food is cooked at the boiling temperature of water: 100º C at the pressure of one atmosphere. A pressure cooker is a pot that allows cooking at pressures higher than atmospheric pressure, i.e. it is designed to cook at a higher temperature. For this reason, cooking times are shortened. If you are thinking about the dangers of this pressure, don’t panic: many years ago technology perfected them to make them completely safe. Ah! And in a pressure cooker, and although it may seem the opposite, the water never boils: what increases is the temperature of the water.

Benefits of cooking with a pressure cooker
By cooking without oxygen, food keeps its properties intact: nutrients, color and flavor.
Your dishes will have less fat because the food is steamed.
You will cook in record time, saving approximately one third of the time you would use with another type of cooker.
You will also save energy.
You will be able to cook practically everything, even desserts.

Above, Bra’s Vitesse pressure cooker, with two levels of operation to prepare all kinds of stews in record time; triple bottom diffuser to reach the optimum temperature more quickly and efficiently, and scissor handle that allows easy and practical opening without sacrificing an innovative design. The Vitesse is made of the highest quality 18/10 stainless steel and thermo-resistant Bakelite, which guarantee high resistance to wear and tear.

  • What you need to know when cooking with a pressure cooker
  • Do not open the cooker while the pressure is still on.
  • Do not try to accelerate the cooling of the cooker: let all the steam escape.
  • Do not fill it completely with water, only up to 2/3 of its capacity, and even less if you are going to cook foods that take more volume or produce foam.
  • Do not fill it with less than ¼ of water.
  • Lower the heat when the pot reaches its maximum pressure point.
  • How to clean the pressure cooker lid
  • To keep the lid of the cooker in perfect condition, it is recommended to do it by hand and clean the operating valve carefully to avoid possible incrustations and accumulations of limescale or grease that could block its operation. It is recommended to clean the lid of the cooker with a non-abrasive detergent. Do not put it in the dishwasher.

Brief history of the pressure cooker
The precursor of today’s pressure cookers was the product of the research of the physicist Denis Papin, who in 1679 devised a steam cooker which he called “Digesteur”. However, his invention did not transcend (although thanks to his studies he was admitted to the prestigious Royal Society of London). The first patent for the pressure cooker, according to one of the articles we have consulted, dates from 1919: it was granted to Jose Alix Martínez from Zaragoza. Subsequently, in 1939, the Presto cooker was presented at the World Exposition in New York, to great acclaim, and in 1948, another patent was granted to M. Devedjan for his Cocotte minute. In 1952, George Laverne perfected the system (it was acquired by the French Army) and a year later, the Lescure brothers manufactured the Supercocotte SEB, which was also marketed in Spain. Since then, work has been done to increase its pressure and improve the closing and safety mechanisms (sealing, above all). Currently, pressure cookers incorporate a system that indicates the pressure and evacuates the oxygen inside. When the system indicates that there is no more pressure, we can open it safely.