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Pressure Cooking or Slow Cooking? Which is the best choice for you?

Pressure cooker and slow cooker are both very smart tools which are a preferred choice when cooking tough ingredients like meat, grains and beans. Both add convenience to your cooking experience and decrease your time spent in the kitchen substantially as compared to other conventional cooking methods. Although both these appliances achieve the same purpose, the difference is in the approach they use to achieve that purpose.

To decide which one fits your needs best, let’s look at the basic principles they work at along with their pros and cons separately:

Pressure Cooker

Basic Principle:

Pressure cookers cook food inside a sealed container to increase pressure inside the container by trapping steam. Increased pressure causes food to cook at much higher temperature than the boiling point of water. By cooking food at higher temperature, they decrease the cooking time and the energy required to cook food by 70%. They are a preferred choice for users who want their meals prepared fast and do not want to spend a lot of time in the kitchen.

Advantages and Disadvantages of a Pressure Cooker:

Let’s look at the advantages first:

  •   The biggest advantage of using a pressure cooker is that it cooks food much faster than conventional cooking.
  •   They save energy required to cook food hence cutting down on your utility bills.
  •   They require less clean up after the food is prepared as compared to conventional pots and pans. The reason is that it cooks food in a sealed environment which means there is no splattering of food in the surroundings as opposed to conventional saucepans. At the end of the food preparation, you just have to clean the pressure cooker and you are done.
  •   The faster the food is cooked, the lesser nutrients it will lose. Hence pressure cooking is a far healthier approach of cooking food as compared to other methods. Also, by trapping the steam inside the container, the necessary vitamins and minerals are prevented from being evaporated away from the food.

Now let’s take a look at the disadvantages:

  •   Due to the high pressure build up inside the pressure cooker, they can be dangerous if operated incorrectly. However modern pressure cookers have multiple safety mechanisms to prevent such dangers.
  •   They are more expensive than the conventional cooking tools like saucepans and pots.
  •   They often include a lot of parts for their operation. The maintenance of these parts may become a problem for example you will have to replace the gasket every few months since it becomes loose.
  •   You need to supervise the cooking process.

Slow Cooker

Basic Principle:

Slow cookers cook food at a much lower temperature than conventional cooking methods and take a long time to prepare the meal. It is the preferred choice of users who pre plan their meals but do not have a lot of time to spare in the kitchen. They can leave the food to cook in the best slow cooker unsupervised overnight find out more about this on Choose Pressure Cooker or during the day even when you have to leave the house.

Advantages and Disadvantages of a Slow Cooker:

Here is a list of the advantages of using a slow cooker:

  •   Because it cooks the food slowly, there are less risks of the food being burned or overcooked even if you leave it for hours.
  •   It is especially suitable for people with busy routines who cannot spend a lot of time in the kitchen. They can leave the food to cook overnight or even if they leave the house.
  •   The best slow cooker 2017-2018 use low amounts of electricity so they save a lot on the electricity bills.

Here are the disadvantages of slow cooking:

  •   They are not suitable for all types of foods especially frozen foods. There is a certain temperature at which bacteria thrives, slow cooking frozen foods can help attain that temperature which can promote bacterial growth.
  •   They are expensive as compared to conventional cooking utensils.
  •    Sometimes the moisture can escape from the meal if proper seal has not formed between the id and the container. This can result in food getting burnt.

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