Pressure cooking is a culinary phenomenon that is on the rise.
This is largely due to the fact that pressure cooking brings convenience to otherwise complicated meals.
It is the perfect middle ground between microwave cooking and conventional oven cooking.
In an attempt to move away from unhealthy, prepackaged foods, pressure cooking provides an opportunity to enjoy healthy, tasty meals without the overwhelming prep time and clean up time that normally comes with them.
This article will present several pros and cons of pressure cooking, and thus help you decide whether or not pressure cooking is right for you.
Pro 1: Saves time
It can be argued that our modern culture is going through a process of finding balance when it comes to eating.
Whilst microwaves offered the convenience of both time and simplicity, the truth is that instant, pre-packaged meals are devoid of any significant nutritional value, as well as any real flavor.
Pressure-cooking helps restore a balance between the convenience of a microwave and the nutritional and flavor value of conventional cooking, allowing you to cook real food in less time than conventional cooking requires.
Pro 2: Convenient prep and cleanup
One of the best arguments for pressure cooking is the simplicity of preparation.
Most meals simply require the ingredients being dumped into the cooker, then brought to the proper pressure and temperature, and then allowed to cook. It’s that simple. And the lack of pots and pans means that cleanup is equally as quick and easy as the prep work.
Now, not only is the cooking time reduced but so too is the time needed before and after cooking, thus allowing a person with even the most demanding of schedules the ability to cook healthy, tasty food on a daily basis.
Pro 3: Environmentally friendly
Another great pro for pressure cooking is the fact that pressure cookers use less energy than conventional ovens. This means that you can cook really good meals every day without it costing extra on the power bill.
As well as saving energy, pressure cookers don’t heat up the kitchen like conventional ovens. While a good hot kitchen may be nice in the winter, it is far from pleasant in the summer.
By reducing energy used and heat created, pressure cookers are clearly more efficient than their conventional counterparts.
Pro 4: Nutrition
The vast majority of conventional cooking is done using uncovered pots and pans.
This method has been proven to allow the nutrients of the foods being cooked to escape in the rising steam, leaving food less nutritious and less flavorful.
Pressure cooking keeps the steam contained, thus, foods maintain their nutritional content as well as their full flavor. This means that you get the most from the food you cook in terms of both health and taste.
Con 1: Flavor
The flavor of certain dishes is dependent on the ingredients blending during a long cooking process.
The reduced cooking time of a pressure cooker means that certain dishes may not have the full flavor that they would with conventional oven cooking.
Additionally, certain meats gain flavor as they are ‘reduced’ during cooking, allowing their fats to soak into the meat and provide extra flavor.
The fast cooking time of meats means that a pressure cooker is not ideal for those particular recipes.
While this article was written in an unbiased manner, it is clear that the results of the research heavily favor pressure cooking over conventional cooking.
There are certain foods that will always be best prepared using a conventional oven, or even a barbecue, but for the most part, pressure cooking will provide highly nutritious, very flavorful meals with minimal prep, cleanup and energy usage.