Does cooking with pressure cooker alter the taste of food?
Discussions
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Pressure cooking has food ready in half the time and cooks at a higher temperature. It does not permit air or liquids to escape below a preset pressure. Because water’s boiling point increases as the pressure increases, the pressure built up inside the cooker allows the liquid in the pot to rise to a temperature higher than 100 °C (212 °F) before boiling.
My Mom cooked with a pressure cooker when I was growing up! The food was especially tender & juicy. I think cooking it that way holds in the natural juices & in effect “steams” the food.
A crock pot does cook very similarly – but over a much longer amount of time. Pressure cooking is quick!
For instance: It would take longer to bake a roast in the oven (at low temperature for tenderness) – which might turn out drier. It would take longer to make a roast in a crockpot, but it would turn out nice & tender and juicy. Cooked the pressure cooker way, it would cook quicker, yet be tender & juicy too!
Hope this helps! (PS – I use a crock pot, not a pressure cooker now.)