Why have pressure cookers gone out of style?

Question

This is a very old idea but it is very much fit for our lives today. With dual working families cooking food faster is very important. Why not have a pressure cooker to speed things up? I havn't seen one in years.

If I had a pressure cooker I'd put my carrots in it right now. See my carrot question.

Answer 1

I think the main reasons are because:

...the older ones could cause burns if they were (forced) opened before the pressure inside was dissipated --newer ones *can't* be opened till that point now-- so people who even know about them are kind of scared
(they also all make some kind of hissing sound while they're cooking and when the pressure is released, which can sound unusual and/or loud and/or scary when one is new to them)

...they're usually pretty big (though smaller ones can be found) and heavy (they need to be)

...they're not cheap

When microwaves came along, they pretty much took over the idea of "quick" cooking too, and there aren't all the steps to go through to use them. Microwave ovens won't necessarily tenderize though when they quick-cook.

Other equipment and techniques can be used to tenderize and build flavors though like slow cookers, braising, etc.

One other thing... I think the most common thing that was cooked in a pressure cooker was beef and other meats (aside from Colonel Sanders, that is), and in the U.S. we just aren't eating as much beef as we used to (...poultry and seafood can be cooked pretty quickly with regular methods).

All that said, I keep thinking a pressure cooker is a really potentially helpful tool, and that I ought to learn to make more in it than just beef stew!


Diane B.

Answer 2

I have a Presto pressure cooker and I love it. It is the healthiest and fastest way to cook. Most people don't know how old the method of pressure cooking really is. It was invented 300 years ago. Here is an article:

Create faster, healthier, tastier meals with pressure cooking!
Once it was a simple matter to find a favorite recipe and prepare a meal. Not so today! Now family taste preferences have to be carefully balanced with concerns about health, nutrition, and food safety. And in meal preparation, technique often has to take a backseat to convenience and speed.

Fortunately for contemporary cooks, pressure cooking hasn't changed. It may have been invented over 300 years ago, but pressure cooking is definitely the cooking method for today. When the pressure is on to eat right, you can't cook healthier, tastier, or faster than in the pressure cooker. Flavorful meals featuring fish, chicken, fresh vegetables, rice, and legumes cook to perfection in minutes. Plus, pressure cooking makes it easy for even the busiest cooks to prepare meals from scratch and take advantage of the "fresh is best" philosophy of cooking.

The pressure cooker . . .

Saves Time:
Foods cook three to ten times faster than with ordinary cooking methods.

Saves Money:
Superfast cooking means lower fuel bills and more for your money at the supermarket. It preserves the flavors, colors and valuable nutrients of the foods you buy, plus it turns budget cuts of meat into tender, tasty meals.

Saves Nutrients:
Because foods cook quickly in an almost airless environment with just a little liquid, precious vitamins and minerals aren't boiled away.

Saves Work:
Convenience and versatility mean you can prepare everything from a simple entree to a complete gourmet meal in minutes.

Saves Energy:
It's even good for the environment, because reduced cooking times conserve energy.

And it's simple, too!
Here's how pressure cooking works. When water (or any liquid) boils, it produces steam. A tightly-sealed pressure cooker traps this steam, which then builds pressure inside the cooker. Under pressure, cooking temperatures can be raised significantly higher than possible under normal conditions. The super-heated steam created by these higher temperatures cooks foods quickly, evenly, deliciously. It's that simple!

Answer 3

I had a chemistry class a few years ago in college that talked about chemical reactions occurring faster under pressure. So, I figured cooking (a chemical reaction) would also. I searched for a cooker online and found a cheap one.
Being a vegetarian, I can't say much for meat, but my rice is perfect everytime. Hard dry beans cook in less than an hour, saving me double the price of canned beans.

It saves not only time, but it saves on the gas bill. It provides better nutrients.

I have seen few articles on the newer safer models of pressure cookers, but we should be trumpeting their efficiency.

Go out and buy one now. Better for you and the environment.

Answer 4

I still have my grandma's I use it at least 1-2 times a week. I also have a crock pot and I use that like once a month. I love my pressure cooker.
Everyone should have one!

Answer 5

The microwave, frozen and prepared foods killed off the pressure cooker. Burns from steam were common.

Try 'slow food' to provide better nutrition. Food cooked at low temperatures for long periods are better for you than 'hurry up' cuisine. And of course, raw foods are the best of all.

Answer 6

I use one, because my mother used one. It is a great, quick way to cook, and the meats are so tender.
I think there is a lot of fear and misinformation out there about them, they are very safe if used correctly. They are also very easy to use.

Answer 7

there out there but not common in the winter time it would be out of season the will be around at garden time when every thing is being canned look in the canning deparment with jars and jar lids

Answer 8

You've convinced me
I will be buying one soon
Thanks

Answer 9

I have one that was my grandparent-in-laws and it scares the bejesus out of me

Answer 10

People are canning less items.