Cooking under pressure from traditional cooking

Object, which often happens in the debate, many professional chefs and cooks, my network of pressure cooking cooking

many of your hard, traditional cook, says that the pressure of the cook does not compete in the same category as traditional cuisine. Especially when cooking traditional pastries and bread for a pressure cooker is often overlooked as a major means of cooking.

pressure cooker can be used for self-bread baking, and is somewhat higher than traditional methods of cooking.

Not only the pot gives good results when baking bread, but do so at a much faster rate than other methods. The secret lies in the pressures involved in the pressure cooker. The steam produced by water in combination with the liquid in the dough already prepared beforehand is sealed in a pressure cooker because of the seal on the lid.

This leads to strong pressure to produce in the pot, which not only seals the flavor and nutrients, but it also creates extremely high temperatures required for baking bread or pastries. Thus, faster cooking speeds up to 70% faster than traditional methods.

Sealing of nutrients and vitamins is a very important factor in the pressure cooker. Traditional cooking, frying, microwave, etc boil rapidly losing the essential goodness of our body needs. Pressure cooking despite the longer cooking custody.

Not only work fast, but also provides a moisture barrier in making bread or pasta dough moist and super fresh.

Many people overlook the pressure cooker to cook in the kitchen and tend to be used for more traditional stews broths and soups. This further strengthens the case for this method of pressure cooking cooking cooking vs argument.

The mass creates steam heated to higher temperatures inside a pressure cooker allows food to cook too fast and keep the delicious flavors. This means you can use less salt, sugar and spices herbs and expensive, of course, without compromising taste.

pressure cooking creates a vacuum seal that retains more vitamins and minerals that all cooking techniques. Because the meals are cooked quickly with very little water, more nutrients are stored and evaporates during cooking. Because the atmosphere is water vapor, you need not add fat or oil.

The last argument of this method of cooking in a pot of cooking vs. argument is every chef and home chef craze, and bathing.

Cleaning moisture created when pressure cooking creates a database of almost non-stick that can not be replicated in the traditional cooking methods, even using non-stick cooking wear. This for us is a sufficient argument for using the pressure cooker for cooking.

Although not as well known as other methods of baking bread in a pressure cooker vs pressure cooker cooking talk wins hands down in our opinion.