Slow chefs and the stoves are both Handsome devices It can save a lot of time in the kitchen. However, while the slow stove can take eight hours or longer to cook a meal, the pressing stove will give a similar result in a fraction of that duration.
We are talking about beans that go from dry to al dente for about an hour, a juicy baking in a fork for about 45 minutes, and artichokes in less than 10.
So, if you want to diminish the cooking time and maximize the taste, we test the differences between the stove and the slow stoves and what type of stove can be suitable for you.
What is the stove and what is doing?
Pressure cook is a hermetic hermetic pot that uses steam pressure to achieve an internal temperature that is much higher than other cooking methods, which allows you to cook food very quickly. Steam comes from liquids in the pot and maintains your food moist and gentle.
Pressure stoves have lids that gaskets and a pressure valve, as well as an indicator that tells you when under pressure. The valve can be used for depression – but more about it later.
There are two types of pressure stoves: board and stove.
Pressure stove
Cooks for pressure in the counter are all in one machinery (think Instant pots) who are better for beginners or those who do not have the time or tendency to get too involved in the cooking process. You can simply diminish your ingredients (if desired), add the liquid, place the lid, place a timer for cooking and leave.
The timer will not start until the pot is under pressure, which usually takes about 10 to 15 minutes.
Stove stoves
The specifications between the models of the stove stove are different, but they are generally standard containers with sealing lids that increase the pressure inside the pot after you put it on the burner. It may need to be properly sealed with the lid, so be sure to exercise before cooking, while everything is still cool.
To use the stove stove, place the pot on medium heat and brown ingredients, then add the liquids and sealed. From there it can become a little ticklish: the heat must be high enough to press the pot, quickly after which you will need to lower the heat.
How high or low to leave heat while under pressure it should be experimenting: too low and depressing depression will be depressed; Too high and will start spitting a couple.
As such, savings stoves are ideal for experienced chefs, chefs and others who love precise control over as many aspects of their meals as possible.
Pressing stove over the dispute stove
Slow chefs with foods slowly at low temperatures (unlike hot screaming from pressure cooking) and have severe lids that help seal on fire and moisture, resulting in very delicate food.
Slow chefs usually come with ceramic or porcelain internal “pot” and two heat settings – low and high. Depending on the model, some may include different temperature settings and timer so you can set a certain cooking time.
Slow chefs are popular for making dishes such as chilli, soup and stew, and are known for making strong meat cuts gentler.
As the depression for the pressure stove
When the food is done with cooking, you will need to remove it from the pressure stove, which requires depression. There are usually two ways to remove pressure, but what you cook will affect what method you use.
Let the depression depression themselves be
This requires a little patience – after the pressing stove is off, it takes about 10 to 15 minutes to cool, during which your food will continue to cook. This method is usually recommended for food such as beans, meat and soups and stews.
Note: The food will still be hot, so be careful when you take off the lid!
Manually depressed
You can do this by venting the pot, but be prepared for a steam that will come out anywhere from five to 10 minutes. This method is not the one you want to use if you cook something that will sing or increase volume, such as beans or soup.
Tips for cooking under pressure
Follow these proposals to make the most of the stove.
1. Use aromatic fluids
In addition to water, you can also add aromatic liquids such as soy sauce, vinegar, tomato puree, wine, liquid aminoa or freshly squeezed juices from citrus fruits such as lemon or lime.
Anywhere from a teaspoon to a few tablespoons is appropriate depending on what and how much food you make.
Note: Sour liquids can accelerate cooking, so reduce cooking time in a few minutes if you use.
2. Batch Cook
You can gather more breakfast or meat to save the time you prepare for a week.
3. Go big on spices
Since most of the recipes for stoves include water, do not be afraid to add additional spices. This is a great opportunity to use whole spices, as an intense park will taste more taste.
4. Use dried instead of fresh herbs
Fresh plants like parsley and dill will be erased in the pressure stove. If you want the taste of plants in your meal and want to add everything at the start, use dried herbs and save fresh herbs to decorate.
5. Think out of dinner
You can do anything, from the pointed pears to the pudding in the pressure stove, so keep in mind when planning meals for a week.
6. Keep the bones in
Cooking with poultry and bone meat will get a richer, thicker protein sauce from the bone. Bonus? Bone meat is usually cheaper than their boneless colleagues.
7. Choose the right size
Pressure stoves are sold in the size of a quarter: the smallest four quarters, which is perfect for solo chefs.
Six or eight square stoves are large enough for a family meal, with residue potential. If you cook for a huge crowd or use recipes that need a lot of space, such as bone soup, then the 10 -square -foot stove is for you.
Bottom line
If you hear the phrase “cooking pressure” fills your mind with pictures of exploding devices and stews all over the kitchen walls, expel those thoughts.
Cooking with a pressure stove is an easy way to create healthy, aromatic meals in a short time, whether you are a newborn or a professional in the kitchen.
