A steam vent on the lid allows small amounts of steam to escape for safety
A safety lock that must be in a locked position for the pressure cooker to operate. After cooking it cannot be unlocked until the pressure is released
A pressure regulator controls and maintains the pressure inside the cooker An interlocking lid locks securely to the saucepan
A rubber gasket forms a seal between the saucepan and the lid to prevent steam from escaping
121°C Pressure cooker temperature 100°C Normal boiling point
A heavy gauge saucepan made from aluminium or stainless steel
A raised separator basket keeps food elevated from the liquid inside
Guidelines
• Follow manufacturer’s instructions for use • Never overfill, fill two-thirds only to allow steam to circulate • Ensure accurate timing to avoid overcooking, as it cooks faster than conventional boiling
• Allow the internal pressure to reduce before opening the lid in order to avoid scalding
Suitable foods • Meat • Vegetables
Effects of moist cooking Nutritional value
33 33
No extra fat is added, so it is a low-fat cooking method
If food is steamed or cooked in a pressure cooker, there is a greater retention of nutrients in comparison to other moist cooking methods
23
If food is boiled or poached there is a high loss of B-group vitamins and vitamin C due to leaching into the cooking liquid
? • Soups • Stews • Puddings
Palatability 33
33 33
23 23
23 23
Collagen in meat changes to gelatine, tenderising the meat Cellulose softens in vegetables, making them easier to digest
Food that is stewed retains flavour, as the liquid forms part of the sauce
Flavour is lost if food is left in cooking water for too long (flavour is not lost when food is stewed or braised)
Fish can fall apart if cooked at too high a temperature or for too long, due to its small amount of connective tissue
Overcooking results in food developing a soggy texture No extra flavour is added, so food can taste bland
Define the following method of cooking: poaching. (3) HL
Recommend one moist method of cooking suitable for fish. In relation to the method recommended: • state the underlying cooking principle involved • comment on the palatability of the cooked fish. (10) HL
