Pressure Cooking - Revision history

Eric: Added some more information

2026-04-28T22:55:32Z

Added some more information

@@ Line 27: / Line 27: @@
 **So while larger than what you THINK you may need,  larger pressure cookers may have more “working volume” / room for errors etc
 *Also Multiple Pots (Often Called “Separator Sets” can be used to cool multiple dishes on one batch,  such as Rice or Lentils in one,  and a Stew/Curry in another
 =Internal Links=

Eric: Minor Typo Fix

2026-04-28T22:51:05Z

Minor Typo Fix

← Older revision		Revision as of 22:51, 28 April 2026
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	**[[Pressure Canner]]		**[[Pressure Canner]]
	***Supposedly the [[All American Pressure Canner]] is the Industry Standard for Prosumer/Small Operation Size		***Supposedly the [[All American Pressure Canner]] is the Industry Standard for Prosumer/Small Operation Size
	*[[Pressure Frying]] ( [[Deep Frying]] but adapted to Pressure		*[[Pressure Frying]] ( [[Deep Frying]] but adapted to Pressure)
	*[[Pressure Boiler]]		*[[Pressure Boiler]]

Eric: Created Page + Added Basic Sections/Info

2026-04-28T22:50:12Z

Created Page + Added Basic Sections/Info

New page

=Basics=
*This page aims to explore Cooking]] with a [[Pressure Cooker]]

=Why=
==Higher Temperature==
*Short of Ovens/Broiling (and to an extent Flame [[Grilling]] etc), and [[Deep Frying]] (although there are numerous reasons why [[You Should Probably Not Deep Fry at Home]] , and the process is enhanced with pressure as well, re [[Pressure Frying]] ) the MAXIMUM temperature you can reach for cooking will be ~100c Depending on Altitude

==Cooking at High Altitudes==
*Given it generates+stores pressure, you can cook at higher temperatures/make up for lost altitude
*Granted for many (especially “flat landers” at sea level like [[User: Eric]] lol) this doesn’t matter, but it is still worth noting

==Reduced Water Loss / Flavor Loss==
*Much Harder to Quantify
*Citation needed but this is a common claim
*To what degree the “better flavor” is due to more high temperature promoted reactions etc remains to be seen
*Some Frankenstein-esque Pressure Cooker with a Reflux Condenser Column BELOW the Pressure Releases and Modifiable Atmospheres though…

=How=
*Get a HIGH QUALITY pressure cooker
**Some things one can buy a cheap knockoff/clone of without concern
***A Pressure Vessel filled with Boiling Liquid However is NOT one of these
***Luckily regulations exist, as well as several well known brands, but still worth saying
*Fully Read the Manual+All Warnings
*Inspect Before Each Use
*To an extent Stainless/Nonstick etc may be warranted to prevent corrosion concerns (although corrosion of the main vessel is unlikely to be the first point of failure
*Note that 2/3 full is max capacity, less so if the food is expected to expand or froth etc
**So while larger than what you THINK you may need, larger pressure cookers may have more “working volume” / room for errors etc
*Also Multiple Pots (Often Called “Separator Sets” can be used to cool multiple dishes on one batch, such as Rice or Lentils in one, and a Stew/Curry in another

=Internal Links=
*[[Autoclaving]] (A Related Concept, but applied to Bulk Sterilization of either Growth Media, or Laboratory/Surgical Instruments etc)
**For Less Critical Uses, such as [[Mushroom Cultivation]] etc, Especially if mass innoculation is used, Pressure Cookers/Pressure Canners may suffice
**Also re [[Tyndallization]] for related discussions of what to do if PROPER [[Autoclaves]] are unavailable
*[[Pressure Canning]] (A Related Concept, but applied to [[Canning]] )
**[[Pressure Canner]]
***Supposedly the [[All American Pressure Canner]] is the Industry Standard for Prosumer/Small Operation Size
*[[Pressure Frying]] ( [[Deep Frying]] but adapted to Pressure
*[[Pressure Boiler]]

=External Links=
*

[[Category: Cooking]]