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

FAQs

What food should never go 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.

Often people cook rice in a pressure cooker due to paucity of time. If you are also one of those people who use cooker to cook rice, then do not make this mistake again. This causes the starch present in rice to release a chemical called acrylamide, which is harmful for health.

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.

Follow this tip: While at least 1/2 to 1 cup of liquid is essential to well-cooked food in the pressure cooker, too much liquid will pull the flavor out of foods. Unless otherwise specified in the recipe, use just enough liquid to bring the cooker to pressure.

Is pressure cooking safe? So far, science says yes. Even though some studies suggest that pressure cooking isn't the best way to preserve nutrients in food, no research exists to suggest that pressure cookers of any model or brand pose health risks.

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.

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.

Pressure cooking, on the other hand, cooks the meats in less than fifteen minutes in most cases. That means that any bacteria don't have hours to grow. Just keep in mind that when you do use frozen meats in your pressure cooker, use more liquid.

GI is a measure of how quickly foods raise your blood sugar levels and white rice has a very high GI. This rapid rise in blood sugar can cause your body to release hormones that increase salt and fluid retention, ultimately leading to hypertension.

Stainless steel pressure cookers are generally considered to be the better choice for health, as they are less likely to leach metals into food during cooking. Additionally, stainless steel is more resistant to corrosion and rusting, meaning it will last longer.

Is it safe to cook in an aluminum pressure cooker? ›

The surface of aluminium pressure cookers tends to react with acidic foods during and after preparation. Hence, the use of aluminium pressure cookers can cause adverse effects on your health. Stainless steel is non-reactive to acidic and salty food items, making cookers made of stainless steel a healthier choice.

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.

Whether you call them electric pressure cookers, multicookers, or Instant Pots — the name of the most popular brand — these countertop appliances have become a mainstay in American kitchens.

They are most commonly used in industrial settings to quickly prepare meat or stocks. However, in most scenarios, Elite Chefs avoid using pressure cookers because they provide less control over the final dish. Chefs often prefer slow cooking techniques that accentuate and pull out the flavors of the food.

Foods high in salt, sugar, and saturated or trans fats can increase blood pressure and damage your heart health. By limiting these foods and replacing them with healthy options, you can keep your blood pressure at a healthy level.

Loss of seal: A worn or damaged gasket may fail to create a proper seal between the lid and the pot, causing pressure to escape and increasing the risk of an explosion. Pressure buildup: A faulty gasket can prevent the pressure from building up inside the cooker, causing it to release steam and pressure unexpectedly.