Choosing steam cooking in a pressure cooker not only allows you to cook food in a healthy and low-calorie way, but also maintains the nutritional properties of the food itself, allows you to have, from an organoleptic point of view, excellent qualities and allows you to reduce the 80% cooking times with savings of energy resources, in addition, of course, of time.
He is about to end up run over, his mother saves him
The pressure cooker, ally of health and the planet. Steam cooking is one of the healthiest methods possible. In fact, steam allows you to cook food without breaking down vitamins and organic substances that are good for our health. An excellent choice in the kitchen is then that of use inert materials such as stainless steel or terracotta. A widely used object that encompasses all these properties is the pressure cooker.
Shunned by many for security reasons, perhaps frightened by the idea of a possible explosion, which is definitely unlikely given the safety valves now present on every model, it turns out to be good not only for health, but also for the wallet and, even, for the planet.
Choose the steam cooking in a pressure cooker allows not only to cook food in a healthy way and low calorie, but it keeps unaltered the nutritional properties of the foods themselves, it allows to have, from the organoleptic point of view, excellent quality and allows to reduce cooking times by 80% with saving of energy resources, in addition, obviously, of time.
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HISTORY
This tool dates back to days gone by: the first finds of rudimentary pressure cooking, in fact, date back to the Egyptians and then come up to the seventeenth century with the "digester” di Denis Papin, French physicist who first rediscovered and perfected it, so much so as to be the basis for the idea of the steam engine. It then continued until 1927 with the German company Forced, but it was not until the 50s that the French company SEB took up the idea and filed the patent.
WHICH TO CHOOSE AND HOW TO USE IT
The first thing to do is to equip yourself with a good pressure cooker that must be in stainless steel, Having a good background and also a good closing and opening system, convenient and quick.
Obviously check that the safety valve is present and moves smoothly.
Now remember the basket, also in stainless steel and which can have a different shape or size (the flower one, for example, is the most convenient for vegetables because it is thicker) and that's it.
1) Cook the vegetables with the pressure cooker
Start with simple things: start with cooking potatoes, for example. Potatoes have always needed a very long cooking, if boiled. Using the steam cooking in a pressure cooker 10-15 minutes (from the whistle) will be enough for medium-sized potatoes and the taste (as well as the nutritional qualities) you will get will be much better.
2) Cook the legumes with the pressure cooker
Another way to use the pressure cooker, this time however, not with steam cooking but with immersione, is to use it for the cooking legumes.
I dried vegetables in fact, after being soaked, they must undergo a long cooking before they can be eaten: problem solved with the pressure cooker that reduces cooking times by 1/4 and allows a huge energy savings, as well as last but not least, the flavor of beans, lentils, broad beans and chickpeas will be wonderfully full-bodied.
- Soak the legumes in plenty of water the night before.
- In the morning, rinse them and then place them in a pressure cooker without a basket.
- Now put double the amount of water.
- Close the lid and let it go under pressure, count about 10-15 minutes from the whistle and your legumes will be ready.
Obviously also use the cooking water for other recipes or freeze it in practical cubes to add to soups and broths!
READ also: 10 ideas to reuse cooking water
3) Cook the brown rice
Finally, another good way to make the most of the pressure cooker is to use it for the cooking brown rice.
This type of cooking is used in macrobiotic cuisine and it turns out to be the best way to cook rice from a nutritional point of view. (If you want to know more, a good book is "Macrobiotica" by Michio Kushi Red editions)
- Take 1/2 glass of brown rice, rinse it and place it in a pressure cooker without basket, now add 1 1/2 glass of water and a pinch of whole sea salt.
Close the pot and count about 10 minutes from the whistle by lowering the heat to a minimum.
Once cooked, the rice will be wonderfully compact and digestible and you will have lunch in less than 15 minutes!
READ also: Why eat brown rice
recipes and cooking times rely on experience, but to get started know that in every good pressure cooker you can always find a small recipe booklet and usage tips, start there to save time, energy and improve your diet. Pockets, health and planet will thank you!
KIA - Carmela Giambrone
READ also:
Steaming: benefits and tools
Steam cooking: rediscover the true taste of food
10 alternatives to common pans e pots ...
Cooking while saving: the guide to cooking food in an ecological way
