In this brief guide, we will answer the query, “Advantages and Disadvantages of Pressure Cooking” and will discuss the differences between stovetop and electric cookers.
Advantages and Disadvantages of Pressure Cooking
The benefits of pressure cooking include a 2/3 reduction in cooking time, reduced mess, and less nutritional loss. Cooking specific things together owing to different cook times, not being able to check meals halfway for doneness or seasoning, and calculating cook times in higher altitude areas are all disadvantages.
In a survey study in the UK, respondents were asked about the frequency of their home cooking practices. The results showed that The majority of participants (93·9%) ate home-cooked meals as their main meal at home more than twice per week, whereas few ate ready meals (5·6%) or take aways (6·3%) more than twice per week. Most participants ate out less than once per week (67·9%) (4). Pressure cooking could be a good option for practical home cooking.
8 Benefits of Pressure Cooking
Cooking Time is Cut in Half
Perhaps the most significant advantage is that cooking times can be cut in half, depending on the food. Pressure cooking is quicker because it traps a lot more steam and energy within, while conventional pots allow the energy to escape. (Stovetop versions are also faster than electric pressure cookers, as I’ll explain below.)
In a study, kale was prepared using different cooking methods. The time needed to cook kale was 20 minutes when boiling, steaming and microwaving was used and just 1 minute when high-pressure cooking was used (3).
The Nutrients Are Preserved
During the pressure-cooking process, fewer minerals and vitamins are lost, making meals healthier than those prepared in traditional pots and pans. This is because pressure cookers seal in more nutrients than conventional cookware.
The high-pressure cooking process can maintain the original flavor and nutrients of the food. High-pressure cooking does not need high-heat treatment, thus having little effect on vitamins, pigments, and small tasteful molecular substances. It has been commonly used in the processing of vegetables and meat (1).
There are fewer messes
Because you’re just using one pan, you’ll have less cleaning and dishwashing to do afterward than if you’re using several pots (and utensils). The lock-down lid also means there will be fewer spills to clean up.
Save Energy Because pressure cookers utilize heat more efficiently than conventional pots, they save energy. This not only saves you money in the long run by lowering your energy costs, but it also makes them more ecologically friendly.
The time needed to cook vegetables, such as beans and radish, using high-pressure cooking was significantly reduced when compared to conventional cooking in a study. While 125 minutes were necessary for cooking beans, 100 minutes were sufficient when high-pressure cooking was applied (2).
I enjoy being able to combine all of my ingredients in one pot, turn it on, and have dinner done in a matter of minutes. Stews, beans, soups, curries, stocks, lentils, mashed potatoes, poultry, and anything else requiring tough cuts of meat are some of my favorites.
Stovetop Cookers Are Long-Lasting
A good pressure cooker is a wise purchase. A well-built model that is well-maintained will last you many years. The rubber sealing ring is the only component that may need to be replaced down the road, but other than that, these pots are almost indestructible in my experience.
Flavors are kept intact
Taste is an essential component of cooking, and pressure cooking helps to seal in all of the tastes that would otherwise be lost in traditional cooking. This enhances the flavor of pressure-cooked foods. Besides, it can modify the raw materials, so that the physical and chemical reaction rate of some components in the food can be changed, thereby improving the flavor and taste of the dishes (1).
There’s no denying that technology has progressed considerably over the years. When I first began out, pressure cookers were noisy and had a propensity to build up too much steam, which might result in the top blowing off if people didn’t know what they were doing! To avoid such issues, modern versions include a variety of safety measures.
5 Drawbacks of Pressure Cooking
Foods with different cook times
One of the most significant disadvantages of pressure cooking is that each component must be cooked for the same length of time. This means that, in reality, you won’t be able to cook all of the components of a meal at the same time, and you’ll need to use different pots and pans in addition to the pressure cooker.
You can’t open it to see whether it’s ready or seasoned.
As much as I like my pressure cooker, I find it inconvenient that I can’t just lift the top to see how the food is progressing. Cooking is an inexact science, and the easiest method to tell whether something is done is to look at it or take a bite. It’s also simpler to get the right number of herbs, spices, and seasoning if you can add them as you go.
Learning to Use Them Takes Time
While I wouldn’t discourage you from purchasing one, the reality is that operating a pressure cooker successfully takes some practice. It’s a whole different procedure than cooking in a normal pot. It’s not difficult, however, and most individuals take up the method fast.
It’s Only Good for a Few Meals
While they are excellent for certain dishes, such as stews and soups, they are not appropriate for others, such as those that need high-temperature roasting. A steak cannot be cooked in a pressure cooker.
Problems with Overcooking
Because cooking periods are so much shorter with pressure cooking, it’s extremely simple to overcook food, particularly while you’re new. When I initially started, I ate a lot of overdone meals; just a few minutes longer may make a huge difference. You must also be mindful of the items you use since some meals are simple to cook properly while others are tricky to overcook. For novices, I suggest utilizing a pressure cooker recipe book, at least until you get accustomed to the timings.
Longer cooking times cause nutrients losses, including minerals, antioxidants and organic acids, which give the food flavor (3).
Difference: stovetop and electric pressure cookers
There are five major distinctions between the two kinds.
· Stovetops brown food better than electric stoves.
· In addition, they cook more quickly than electric versions.
· Due to the sound of the steam that is emitted during the cooking process, stovetop versions are often noisier.
· Models that are powered by electricity are typically more flexible. They’re better for cooking rice .
· They’re also more convenient to operate and maintain than stovetops.
Other FAQs about Pressure Cookers that you may be interested in.
In this brief guide, we answered the query, “Advantages and Disadvantages of Pressure Cooking” and discussed the differences between stovetop and electric cookers.
- Yong, Wang, Li Amin, and Chen Dongpo. Status and prospects of nutritional cooking. Food Qual Safe, 2019, 3, 137-143.
- Kala, Arunachalam, and Jamuna Prakash. The comparative evaluation of the nutrient composition and sensory attributes of four vegetables cooked by different methods. Int j food sci technol, 2006, 41, 163-171.
- Armesto, Jorge, et al. Effects of different cooking methods on the antioxidant capacity and flavonoid, organic acid and mineral contents of Galega Kale (Brassica oleracea var. acephala cv. Galega). Int j food sci nutr, 2019, 70, 136-149.
- Mills, Susanna, et al. Sociodemographic characteristics and frequency of consuming home-cooked meals and meals from out-of-home sources: cross-sectional analysis of a population-based cohort study. Public health nutr, 2018, 21, 2255-2266.