Pressure Cooking

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

Models of Note

Used by User Eric

• Hawkins 1.5L Tri-Ply Stainless Steel Pressure Cooker
  • Got this recently
  • Fits in the Trangia cook system well
  • A BIT larger may be nice, but this was the only size documented on video etc (add link here later)
  • Unlike Aluminum / Hard Anodized Aluminum though no concerns about Corrosion if using (mildly) acid/basic cleaners or food etc
    • Still want to be cautious though, but figured that “wiggle room” would be nice
    • Especially for something more risky (and pricey!) than a simple Mess Kit / Pot etc
  • Also No/Minimal PFAS concerns unlike a Nonstick Coated version, although these would probably work as well

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