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This article has been updated from a previous post. Co may at times use affiliate links to promote products sold by others, but always offers genuine editorial recommendations. When she’s not busy writing, she spends her time in the kitchen creating both virtuous and decidedly junky vegan food. First time I’ve ever used a pressure cooker and honestly have no idea what I’m doing so really glad I found these.
Loved the pressure-cooker ramekin eggs, kids went bonkers for them. So easy I wish I had one years ago. Making the Summer Italian Chicken tonight. These are actually so easy to make and taste like heaven.
This article is about a vessel for cooking food in high pressure steam. Pressure cooking is the process of cooking food under high pressure steam, employing water or a water-based cooking liquid, in a sealed vessel known as a pressure cooker. Pressures up to one atmosphere above ambient are generally employed. The pressure cooker was invented in the seventeenth century by the physicist Denis Papin, and works by expelling air from the vessel, and trapping the steam produced from the boiling liquid inside.
This raises the internal pressures and permits higher cooking temperatures. This, together with high thermal heat transfer from the steam, cooks food far more quickly, often cooking in between half and a quarter the time for conventional boiling. Almost any food that can be cooked in steam or water-based liquids can be cooked in a pressure cooker. Part of the decline has been attributed to fear of explosion, although this is extremely rare with modern pressure cookers, along with competition from other fast cooking devices, such as the microwave oven. In 1679, French physicist Denis Papin, better known for his studies on steam, invented the steam digester in an attempt to reduce the cooking time of food. His airtight cooker used steam pressure to raise the water’s boiling point, thus cooking food more quickly.
In 1864, Georg Gutbrod of Stuttgart began manufacturing pressure cookers made of tinned cast iron. In 1918, Spain granted a patent for the pressure cooker to José Alix Martínez from Zaragoza. Martínez named it the olla exprés, literally “express cooking pot”, under patent number 71143 in the Boletín Oficial de la Propiedad Industrial. In 1935, the Automa pressure cooker was introduced.
Mountaineers attempting to climb Mount Everest took it along with them to cook in higher altitudes. In 1938, Alfred Vischer presented his invention, the Flex-Seal Speed Cooker, in New York City. Vischer’s pressure cooker was the first designed for home use, and its success led to competition among American and European manufacturers. Aluminium body, polyamide lacquered with an embossed aluminium lid and a stainless steel stirrup.