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February 12, 2016

The Science Behind Pressure Cooking

Post by Debra Murray

If we didn’t sell you on pressure cooking in our “Under Pressure” blog–highlighting Deb’s favorite dishes and perks of pressure cooking–we’re going to seal the deal with flavorful facts about our favorite kitchen appliance. Speeding up your cook time, this do-it-all device replaces a slow cooker, rice cooker, soup maker, and crock pot to create your favorite meals, lickety-split. Read more to learn about why we’re so obsessed with this kitchen classic in the modern age!


Saving Energy
Pressure cookers were spearheaded by French physician Denis Papin, who created the steam digester in 1679. Actual pressure cookers became popular during WWII in efforts to save energy. These one-pot wonders save energy without using multiple burners and the associated clean-up time washing pots and pans. The 2016 version has a secure lid, sparing messes, and a ceramic insert, making tidying up a breeze.


Cutting Time
Pressure cooking can reduce cooking times up to 80 percent. Busy families don’t have to sacrifice healthy and delicious meals for the sake of time. The magic is in the PSI. Open pots and pans can never exceed a cooking temperature of 212 degrees. Meanwhile, pressure cooking brings the boiling point to 250 degrees–speeding up the cook time, without burning your food.


Preserving Nutrients

When pressure cooking, you’re using less water and less time, thus saving the simmering-off of much-needed nutrients. Vitamin C and B retention ranges from 90-95 percent when pressure cooking, opposed to boiling at 40-75 percent, roasting at 53-90 percent, and steaming at 75-90 percent. Pressure cooking foods make grains and legumes more digestible, and doesn’t create any unhealthy chemicals associated with baking and grilling methods.

Increasing Flavor
The pressure in your cooker packs your food with flavor, making it Deb’s favorite method for cooking. She collaborates with celebrity chef and restaurateur Todd English this weekend only on EVINE Live. Check him out Friday at 9pm and 10pm, Saturday 11am, 12pm, 4pm, 5pm, and 8pm, and Sunday at 11am EST. Plus there’s only a few of Debra Murray’s famous pressure cooker cook books left. Get ‘em while you can! Check out some of her fan favorites below:

Buffalo Mac n' Cheese
Buffalo Mac n’ Cheese
Italian Pot Roast
Italian Pot Roast
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