Pressure Cookers

Pressure Cooker

Our Prestige Hi Dome Pressure Cooker is 25 years old and still works like new. We've replaced seals and valves along the way, of course, but we certainly get our money's worth from it.

Pressure Cookers Cook Faster

The theory of pressure cooking is quite simple. Water boils at 100 degrees centigrade at sea level but the boiling point rises as pressure increases and lowers as it decreases, which is why mountaineers can't get a decent cup of tea. The water boils at too low a temperature.

Pressure cookers increase the boiling point so you cook the food at a higher temperature which means more quickly and therefore saves you energy as well as time.

Bulk Cooking with a Pressure Cooker

They're a bit of a fiddle and we wouldn't bother if we were just cooking a few potatoes for the two of us, but for bulk cooking they're well worth it.

When we harvest our carrots, often there are damaged ones that won't store well and we love mashed carrots. So we'll make a batch in the pressure cooker and freeze them. Then it's just a matter of taking one pack out of the freezer to go with Sunday lunch.

Most root vegetables take a long time to cook conventionally in bulk but just five minutes in the pressure cooker.

Chicken Stock in the Pressure Cooker

It's almost a sin to waste the carcase of a chicken when you can use it to make your own stock, which will be a great base for soups and gravies. Normally you take the carcase, add an onion, carrot and some herbs then slowly simmer for a couple of hours.

Making stock in the pressure cooker only takes 40 minutes!

Making a Meal in the Pressure Cooker

You can cook entire meals with a pressure cooker but we tend to just use ours where there is a clear benefit in saving time and energy. It's a bit like those books on microwave cooking that tell you how to cook everything in there. For some things they're excellent but for others, it's a triumph of recipe writing over common sense.

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	Pressure Cookers Our Prestige Hi Dome Pressure Cooker is 25 years old and still works like new. We've replaced seals and valves along the way, of course, but we certainly get our money's worth from it. Pressure Cookers Cook Faster The theory of pressure cooking is quite simple. Water boils at 100 degrees centigrade at sea level but the boiling point rises as pressure increases and lowers as it decreases, which is why mountaineers can't get a decent cup of tea. The water boils at too low a temperature. Pressure cookers increase the boiling point so you cook the food at a higher temperature which means more quickly and therefore saves you energy as well as time. Bulk Cooking with a Pressure Cooker They're a bit of a fiddle and we wouldn't bother if we were just cooking a few potatoes for the two of us, but for bulk cooking they're well worth it. When we harvest our carrots, often there are damaged ones that won't store well and we love mashed carrots. So we'll make a batch in the pressure cooker and freeze them. Then it's just a matter of taking one pack out of the freezer to go with Sunday lunch. Most root vegetables take a long time to cook conventionally in bulk but just five minutes in the pressure cooker. Chicken Stock in the Pressure Cooker It's almost a sin to waste the carcase of a chicken when you can use it to make your own stock, which will be a great base for soups and gravies. Normally you take the carcase, add an onion, carrot and some herbs then slowly simmer for a couple of hours. Making stock in the pressure cooker only takes 40 minutes! Making a Meal in the Pressure Cooker You can cook entire meals with a pressure cooker but we tend to just use ours where there is a clear benefit in saving time and energy. It's a bit like those books on microwave cooking that tell you how to cook everything in there. For some things they're excellent but for others, it's a triumph of recipe writing over common sense.	What's in Low Cost Living? Low Cost Living The Book!
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