Pressure Cooking vs Traditional Baking
http://www.esmartarticles.com/articles/81640/1/Pressure-Cooking-vs-Traditional-Baking/Page1.html
Jason Koumas
This article on educational toys is brought to you by the market leading Eductional Toys Shop. Browse today to find a great range of learning laptops at a great price. Purchase securely online. By Jason Koumas
Published on April 15th, 2010
A topic that often occurs during conversation with the many chefs and professional cooks in my network is Pressure Cooking Vs Baking
Many die hard traditional cooks will tell you that the pressure cook does not compete in the same league as traditional methods of cooking
A topic that often occurs during conversation with the many chefs and professional cooks in my network is Pressure Cooking Vs Baking.
Many die hard traditional cooks will tell you that the pressure cook does not compete in the same league as traditional methods of cooking. In particular when cooking traditional pastries and breads the pressure cooker is often overlooked as a great means of baking.
In fact the pressure cooker can be used when "baking" bread, and is in some ways far superior to traditional baking methods.
Not only can the pressure cooker produce great results when baking bread, but it also does so at a much quicker speed than other methods. The secret lies within the great pressures involved with the pressure cooker. The steam that is produced from the water in combination with the liquid already found in the preprepared dough is sealed within the pressure cooker due to the tight seal on the lid.
This causes high pressures to be produced in the cooker which not only seals the flavours and the nutrients, but it also creates the extremely high temperatures required in baking bread or pastries. Thus speeding up the baking speeds, up to 70% quicker than traditional methods.
Sealing in nutrients and vitamins is a very important factor in pressure cooking. Traditional baking, frying, microwaving, boiling etc. quickly loses that vital goodness our bodies need. Pressure cooking keeps it all in despite the longer cooking time.
Not only does it work fast, but it also seals in the moisture in the dough making the bread or pastries super moist and fresh.
Many people overlook the pressure cooker when baking in the kitchen and tend to use it for more traditional stews, broths and soups. This again strengthens the case for this method of cooking in the Pressure Cooking Vs Baking Argument.
The massively-heated steam which is created by top temperatures inside a pressure cooker makes the meal cook very fast and keeps the delicious flavors. This means you can use less salt, sugar and of course costly herbs and spices; with no compromise on the taste.
Pressure cooking creates a sealed, vacuum that keeps more vitamins and minerals than all other cooking techniques. Because the meal gets cooked rapidly with very little water, more nutrients are saved and not evaporated away during the cooking process. Because the environment is steam and water, you don't need to add fat or oil.
The final argument for this method of cooking In the pressure cooker vs baking argument is every chef and home cooks hangup; cleaning up and washing the dishes.
The moisture that is created during the pressure cooking creates an almost non stick base, which can not be replicated in traditional baking methods, even with the use of non stick kitchen wear. This for us is argument enough to use the pressure cooker in baking.
Though not as well publicised as other methods of baking bread, in the pressure cooker vs baking discussion; the pressure cooker wins hands down in our opinion.
Many die hard traditional cooks will tell you that the pressure cook does not compete in the same league as traditional methods of cooking. In particular when cooking traditional pastries and breads the pressure cooker is often overlooked as a great means of baking.
In fact the pressure cooker can be used when "baking" bread, and is in some ways far superior to traditional baking methods.
Not only can the pressure cooker produce great results when baking bread, but it also does so at a much quicker speed than other methods. The secret lies within the great pressures involved with the pressure cooker. The steam that is produced from the water in combination with the liquid already found in the preprepared dough is sealed within the pressure cooker due to the tight seal on the lid.
This causes high pressures to be produced in the cooker which not only seals the flavours and the nutrients, but it also creates the extremely high temperatures required in baking bread or pastries. Thus speeding up the baking speeds, up to 70% quicker than traditional methods.
Sealing in nutrients and vitamins is a very important factor in pressure cooking. Traditional baking, frying, microwaving, boiling etc. quickly loses that vital goodness our bodies need. Pressure cooking keeps it all in despite the longer cooking time.
Not only does it work fast, but it also seals in the moisture in the dough making the bread or pastries super moist and fresh.
Many people overlook the pressure cooker when baking in the kitchen and tend to use it for more traditional stews, broths and soups. This again strengthens the case for this method of cooking in the Pressure Cooking Vs Baking Argument.
The massively-heated steam which is created by top temperatures inside a pressure cooker makes the meal cook very fast and keeps the delicious flavors. This means you can use less salt, sugar and of course costly herbs and spices; with no compromise on the taste.
Pressure cooking creates a sealed, vacuum that keeps more vitamins and minerals than all other cooking techniques. Because the meal gets cooked rapidly with very little water, more nutrients are saved and not evaporated away during the cooking process. Because the environment is steam and water, you don't need to add fat or oil.
The final argument for this method of cooking In the pressure cooker vs baking argument is every chef and home cooks hangup; cleaning up and washing the dishes.
The moisture that is created during the pressure cooking creates an almost non stick base, which can not be replicated in traditional baking methods, even with the use of non stick kitchen wear. This for us is argument enough to use the pressure cooker in baking.
Though not as well publicised as other methods of baking bread, in the pressure cooker vs baking discussion; the pressure cooker wins hands down in our opinion.