Stop cooking these foods in a pressure cooker, know why | The Times of India (2024)

FAQs

What foods should not be cooked in a pressure cooker? ›

Foods containing dairy, like milk, cream, or yogurt, should not be pressure-cooked. The high heat and pressure can cause dairy products to curdle or separate, ruining the texture, taste and flavour of the dish. Cooking fried foods is a strict no no, when it comes to pressure cookers.

Disadvantages of cooking food in a pressure cooker

However, starchy foods may form acrylamide, a harmful chemical, when pressure cooked. Consumption of this chemical on a regular basis may lead to health issues like cancer, infertility, and neurological disorders.

Quick-cooking vegetables

Using a pressure cooker for these vegetables can lead to overcooking and loss of their vibrant colors and nutrients. “These vegetables are best cooked using faster methods like steaming or stir-frying, which help to retain their crispness, nutrients, and natural flavors,” he said.

Indian cuisine places a strong emphasis on nutrition, and pressure cookers are well-suited to preserving the nutritional value of foods. The shorter cooking times and minimal water usage ensure that vitamins and minerals are retained, making meals not only delicious but also healthy.

Mostly we boil potatoes in a pressure cooker, but like rice, potatoes also contain a lot of starch. This is the reason why boiling or cooking in this pressure cooker is not considered good for health. If you still plan to use cooker for the same, add a lot of water and wash them thoroughly post cooking.

Use a pressure cooker for fattier, tougher cuts of meat for a melt-in-your-mouth experience. If you are someone who has been cooking rice in a pressure cooker, it is time you stop! The starch content present in rice can cause it to release a harmful chemical called acrylamide which can lead to various health issues.

If you enjoy prepping your meal in the morning and letting it cook all day so that it's ready by dinner time, go with a slow cooker. Conversely, a pressure cooker might be the better option if you want an easy way to make healthy meals without much planning.

This makes sense when you think about it. Since pressure cooking doesn't require a much higher temperature and shortens the cooking time, there is less time for nutrient loss. For this reason, pressure cooking may actually preserve nutrients better than other methods of cooking.

Aroma multicookers offer safer, less stressful cooking methods without built-up steam pressure. Pressure cooker alternatives aren't just Instant Pot knockoffs. If you're shopping around, you might prefer to choose something altogether different. This is what Aroma does best!

Pressure cooking can reduce heat-sensitive nutrients (e.g., vitamin C, folate) and bioactive phytonutrients, such as betacarotene, glucosinolates and omega-3 fatty acids, that are beneficial for human health. But so do other cooking methods-and generally to more or less the same extent.

What can go wrong with a pressure cooker? ›

Pressure buildup: A faulty gasket can prevent the pressure from building up inside the cooker, causing it to release steam and pressure unexpectedly. Uneven heating: An old or worn gasket can cause uneven heat distribution in the pressure cooker, leading to hot spots and increasing the chances of an accident.

According to IS standard IS 2347:2017, all household pressure cookers are now covered by the required ISI Certification Scheme. This standard describes the testing protocols, chemical and physical requirements, and production standards for household pressure cookers.

Electric pressure cookers are better for smaller batches or for those who want the convenience of preset cooking programs for dal. Chicken Biryani: Chicken biryani is a popular and flavorful Indian dish that can be made in both electric and stovetop pressure cookers.

As the name suggests, heat-proof containers should be heat or ovenproof- this includes high-temperature silicone, heat-proof glass (like pyrex), ceramic, stainless steel, aluminum and even copper! The forms should not be plastic or any glass that is not tempered.

The pressure cooker is the number one gadget for people who want to slice huge chunks off the cooking time of meat, pulses and sauces. From ribs that fall off the bone, to stew, casserole or braised meat, a pressure cooker can achieve great results in under an hour.

You can still pressure cook leaner pieces – like eye of round and top sirloin – but these work best if they've been stuffed, shredded or rolled (with other ingredients). Best cuts of beef to use: Chuck steak, Round Roast, Shoulder, Pot roast, Ribs, Brisket, Oxtail.