Best Pressure Cooker 2020
The best Fissler Pressure Cooker 2020 When cooking quickly, the food is boiled with water or other cooking liquid in a closed container called a pressure cooker. This simulates the effects of long cooking in less time.
Almost all foods that can be boiled with steam or water-based liquids can be boiled in a pressure cooker. The cooker captures the steam produced during the cooking of the cooking liquid in the container. This quickly increases the internal pressure and temperature. After use, the steam is slowly removed so that the container can be opened safely.
History
A 6-liter pressure cooker, manufactured by Archibald Kenrick & Sons in England, circa 1890 In 1679, the French physicist Denis Papin, best known for his studies on steam, invented the steam cooker to shorten the cooking time of food. Its hermetic stove used steam pressure to increase the boiling point of the water and make the food faster.
In 1681 Papin presented his invention as a scientific study at the Royal Society of London, of which he was later elected a member. Georg Gutbrod from Stuttgart started in 1864 with the manufacture of tin-plated pressure cookers. In 1918 José Alix Martínez from Zaragoza granted a patent for the pressure cooker. Martínez called it "olla express", literally "marmite express", under the patent number 71143 of the "Bolet of the industrial property".
In 1924, the first book of prescriptions for pressure cookers, written by José Alix, entitled "Formulas 360 for cooking with a pressure cooker" or 360 recipes for cooking with a pressure cooker, is published. In 1938, Alfred Vischer introduced his invention in New York, the pressure cooker Flex-Seal. The Vischer pressure cooker was the first to be used at home, and its success has led to competition between US and European manufacturers.
At the 1939 World's Fair in New York, the National Pressure Cooker Company, later renamed National Presto Industries, introduced its own pressure cooker. First generation Decoration Super cocoon SEB, 1973. Aluminum housing, lacquered polyamide with stamped aluminum lid and stainless steel handle. To see at the Musee Gaulois de Fourviere, Lyon. 18/10. They are also called "old" pressure cookers and work with a modified weight valve or "jiggler" that relieves pressure during operation.
Some people think they are noisy because the valve slams when excess steam is released. Older pressure cookers generally offered only one pressure index, but from the 1960s, the operator can change the weight of the valve and thus the pressure. Nowadays, most pressure cookers are variants of the first generation. Added to this are new safety features, such as the mechanism to prevent the stove from opening until it has been completely depressurized.
Second generation
These operate with a spring-loaded valve that is often hidden in an exclusive mechanism. This generation is characterized by two or more pressure settings. Some of these pressure cookers do not give off steam during operation (no ventilation) and instead use an ascending indicator with pressure level indicators. These only give off steam when the pan is open or for safety reasons when the heat source is not sufficiently reduced when the pan reaches the desired cooking pressure. Others use a rotary knob that the operator can advance in a few clicks (which changes the spring tension) to change the pressure setting or reduce the pressure. These release steam during operation (ventilation).
The third generation "pressure cookers"
Pressure cooker stove with battery operated timer When the pressure cookers arrived in 1991, they were called "third generation" electric pressure cookers. This includes an electrical heat source that is automatically controlled to maintain operating pressure. They also include a spring-loaded valve (as described above). This type of pressure cooker cannot be opened with a cold water quick release method and should be used with care when dispensing steam through the valve, especially when cooking food and liquids. sparkling wine (lentils, beans, cereals, milk, juice, etc.). , A timer is integrated into an electric pressure cooker. Depending on the capacity of the cooking control, there are three generations of electric pressure cookers. The first generation was electric with a mechanical timer. There is no possibility of delayed cooking.
Almost all foods that can be boiled with steam or water-based liquids can be boiled in a pressure cooker. The cooker captures the steam produced during the cooking of the cooking liquid in the container. This quickly increases the internal pressure and temperature. After use, the steam is slowly removed so that the container can be opened safely.
History
A 6-liter pressure cooker, manufactured by Archibald Kenrick & Sons in England, circa 1890 In 1679, the French physicist Denis Papin, best known for his studies on steam, invented the steam cooker to shorten the cooking time of food. Its hermetic stove used steam pressure to increase the boiling point of the water and make the food faster.
In 1681 Papin presented his invention as a scientific study at the Royal Society of London, of which he was later elected a member. Georg Gutbrod from Stuttgart started in 1864 with the manufacture of tin-plated pressure cookers. In 1918 José Alix Martínez from Zaragoza granted a patent for the pressure cooker. Martínez called it "olla express", literally "marmite express", under the patent number 71143 of the "Bolet of the industrial property".
In 1924, the first book of prescriptions for pressure cookers, written by José Alix, entitled "Formulas 360 for cooking with a pressure cooker" or 360 recipes for cooking with a pressure cooker, is published. In 1938, Alfred Vischer introduced his invention in New York, the pressure cooker Flex-Seal. The Vischer pressure cooker was the first to be used at home, and its success has led to competition between US and European manufacturers.
At the 1939 World's Fair in New York, the National Pressure Cooker Company, later renamed National Presto Industries, introduced its own pressure cooker. First generation Decoration Super cocoon SEB, 1973. Aluminum housing, lacquered polyamide with stamped aluminum lid and stainless steel handle. To see at the Musee Gaulois de Fourviere, Lyon. 18/10. They are also called "old" pressure cookers and work with a modified weight valve or "jiggler" that relieves pressure during operation.
Some people think they are noisy because the valve slams when excess steam is released. Older pressure cookers generally offered only one pressure index, but from the 1960s, the operator can change the weight of the valve and thus the pressure. Nowadays, most pressure cookers are variants of the first generation. Added to this are new safety features, such as the mechanism to prevent the stove from opening until it has been completely depressurized.
Second generation
These operate with a spring-loaded valve that is often hidden in an exclusive mechanism. This generation is characterized by two or more pressure settings. Some of these pressure cookers do not give off steam during operation (no ventilation) and instead use an ascending indicator with pressure level indicators. These only give off steam when the pan is open or for safety reasons when the heat source is not sufficiently reduced when the pan reaches the desired cooking pressure. Others use a rotary knob that the operator can advance in a few clicks (which changes the spring tension) to change the pressure setting or reduce the pressure. These release steam during operation (ventilation).
The third generation "pressure cookers"
Pressure cooker stove with battery operated timer When the pressure cookers arrived in 1991, they were called "third generation" electric pressure cookers. This includes an electrical heat source that is automatically controlled to maintain operating pressure. They also include a spring-loaded valve (as described above). This type of pressure cooker cannot be opened with a cold water quick release method and should be used with care when dispensing steam through the valve, especially when cooking food and liquids. sparkling wine (lentils, beans, cereals, milk, juice, etc.). , A timer is integrated into an electric pressure cooker. Depending on the capacity of the cooking control, there are three generations of electric pressure cookers. The first generation was electric with a mechanical timer. There is no possibility of delayed cooking.
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