Pressure cooking is old fashioned? Think again!
I always thought that pressure cookers were an outdated kitchen appliance nobody was using anymore. The other thing, I thought it was potentially dangerous to use it. I guess you too heard those terrible stories about exploding cookers. But, I had to change my mind. I’m a full-time working mom of two and right now I don’t have much time to cook tasty and healthy meals. I stumbled upon an article about pressure cooking and I started to consider the thought of buying one. Soon, I found out that pressure cooking was very popular and that today’s cookers are well crafted, silent and very safe to use.
There were many pressure cookers to choose from, but I decided to buy a well crafted one that was safe to use. I read some great reviews on Amazon on the Kuhn Rikon Duromatic cooker and decided to buy it.
What are the benefits of a pressure cooker?
* Pressure cooking saves a lot of time. This is especially true if you use 15 psi for cooking (this is the standard pressure used in most pressure cookers). Approximately you will be able to cook in 1/3 of the time used by standard cooking methods (beans and stew are ready in 20 minutes and my rice in 5).
* Pressure cooking saves energy. Expect that with a Kuhn Rikon cooker you will consume 70% less energy. So, the pressure cooker pays for itself in a couple of months. And let’s not forget, you are being environmentally friendly spending less energy.
* It’s tasty and delicious. Pressure cooking helps intensify and retain the flavors of foods making your meal more exquisite. The increased pressure and temperature that is used in pressure cooking, tenderizes the toughest meats and beans.
* It’s healthier. You can prepare meals with less oil and fat. Furthermore, with pressure cooking your meals will retain more nutrients and vitamins than they would when cooking with standard methods.
The material: this cooker is made out of a special combination of materials – a stainless steel and aluminum sandwich (the outer layers are made of steel and the core is aluminum). Stainless steel is durable, easy to maintain and it doesn’t interfere with the food’s taste while aluminum is an excellent heat conductor.
The pressure settings: this cooker has a dual pressure setting meaning you can choose between 15 psi and 8 psi of operating pressure to prepare your food. 15 psi (the second red ring) is great for beans, meats, beets, carrots, artichokes, etc. 8 psi (first red ring) is ideal for more delicate foods like fish, spinach, rice, lentils and most fruits.
The pressure valve: the Kuhn Rikon Duromatic has a spring-loaded precision valve that uses red lines to show you right away if the right pressure has been reached. It’s very easy to read.
Releasing pressure: very simple as well (with a touch). You have two settings: slow or quick release of steam. Which type of setting you’ll choose depends on the meal you are preparing (the book you’ll receive with this cooker is very helpful in that matter).
Safety: This pressure cooker has a lid that locks automatically and it won’t open under pressure. Furthermore this cooker has 5 safety releases to avoid pressure getting too great.
The handle: it’s long enough so it stays cool because it’s not directly over the heat source. The second handle will help you lift the cooker when it’s full.
These are a few of my favorite things…
When I bought my Kuhn Rikon Duromatic I thought I would have used it for preparing meat, beans, soups, cooking vegetables, etc. Then, reading all the recipes out there I found out you can use your pressure cooker for some amazing things like making cheesecake (!), pudding, compotes, fruit juices, etc. I was especially enthusiastic when I read Miss Vickie’s suggestion about making baby food in your pressure cooker. Since my youngest son was just a baby when I got the cooker this discovery was a huge money saver (not to mention that the food was made with organic fresh fruits and vegetables I choose).
And these are just some of the many possibilities I have yet to explore.
What else do you get with a Kuhn Rikon cooker?
a) The Quick Cuisine Cookbook (worth 14 $) where you’ll find all the needed cooking charts and recipes. Remember that the cook times prescribed for pressure cooking refer to the time after pressure has been reached, meaning you must bring the cooker to a certain pressure level and then start counting the minutes. After the time has elapsed, you need to release the pressure, quickly or slowly. If the pressure is released slowly, then this additional time is included in the total cooking time of the meal as well.
b) The steaming trivet insert. The steaming trivet is a stainless steel steamer insert (looks like a disk) that I find to be very useful for cooking all kinds of vegetables (like whole potatoes, corn, beets, artichokes, broccoli, etc.). This is an excellent tool for non fat cooking (especially when you are on a diet). I just can’t picture my cooking without it. You just need to place 1/2 cup water in the pressure cooker and insert the trivet into cooker with the chosen vegetable.
Here is a tip
Before you start using the cooker check if the valve’s screw is tightened. This is the screw that helps you disassemble the valve when you need to clean it. If the screw is loose the cooker won’t work properly (because it won’t be able to reach the required pressure).
Some additional info
This pressure cooker is non-abrasive to ceramic cook tops, is dishwasher-safe and has a 10-year warranty. The Kuhn Rikon Company guarantees parts will be available for 15 years.
The most popular Kuhn Rikon pressure cooker of the Duromatic series is the 7.4 Quart.
Here are the bestsellers pressure cookers from Kuhn Rikon: