pressure cooking

This technique may be used as part of pressure cooking.

The food inside is cooked, similar to pressure cooking.

Fats must be sterilised by pressure cooking. End of story!

Pressure cooking requires much less water than conventional boiling, so food can be ready sooner.

Some food toxins can be reduced by pressure cooking.

Pressure cooking methods shorten the time necessary to extract the flavour from the bones.

A pressure cooker is a sealed vessel used for pressure cooking.

Pressure cooking can be used to quickly simulate the effects of long braising or simmering.

Due to the shorter cooking time, vitamins are preserved relatively well during pressure cooking.

Sauces should normally be thickened after pressure cooking.

Pressure cooking is analogous to autoclaving and when performed correctly renders food sterile.

It may also involve mixing, heating or cooling, pressure cooking, fermentation, or combination with other food.

Pressure cooking allows food to be cooked with greater humidity and higher temperatures than possible with conventional boiling or steaming methods.

Liquid can be added inside the container when pressure cooking foods such as rice, which need to absorb liquid in order to cook properly.

Foods cook much faster with pressure cooking than with other methods (except for small quantities in microwave ovens).

From pressure cooking: A pressure cooker is often used to compensate for the low atmospheric pressure at a very high elevation.

Pressure cooking and slow cooking (e.g., crockpots) are forms of braising.

All led to a significant reduction of the content of flatus-producing sugars, although the most effective was a combination of sprouting and pressure cooking.

Kaur & Kawatra (2000) measured the effect of soaking, open pan cooking, pressure cooking, sprouting and combinations of these.

The RFIQin pans are built with a vapor seal that enables the pans to use techniques of pressure cooking.

The water must bubble gently while pre-steaming to ensure that enough water will be available for the entire pressure cooking time, otherwise the pan will boil dry.

However, Kentucky Fried Chicken restaurants use a combination of pressure cooking and frying, with special pressure fryers in which chicken juices supply the water.

High altitude cooking is the opposite of pressure cooking in that the boiling point of water is lower at higher altitudes due to the decreased air pressure.

There are many complex issues which have to be addressed but I do not want to delay bringing forward the appropriate proposal for the pressure cooking of ruminant fat in the meantime.

Pressure cookers are not recommended, since the small lentils may clog the pressure relief valve, and their quick cooking time means there is little benefit from pressure cooking.