Pressure Cooking vs Traditional Baking
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Jason Koumas
Apr 13, 2010, 4:25:04 PM4/13/10
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Article Title: Pressure Cooking vs Traditional Baking
Author: Jason Koumas
Word Count: 530
Article URL: http://www.isnare.com/?aid=501395&ca=Family+Concerns
Format: 64cpl
Contact The Author: http://www.isnare.com/eta.php?aid=501395
Easy Publish Tool: http://www.isnare.com/html.php?aid=501395
*********************** ARTICLE START ***********************
A topic that often occurs during conversation with the many chefs and professional cooks in my network is Pressure Cooking Vs Baking.
Many die hard traditional cooks will tell you that the pressure cook does not compete in the same league as traditional methods of cooking. In particular when cooking traditional pastries and breads the pressure cooker is often overlooked as a great means of baking.
In fact the pressure cooker can be used when "baking" bread, and is in some ways far superior to traditional baking methods.
Not only can the pressure cooker produce great results when baking bread, but it also does so at a much quicker speed than other methods. The secret lies within the great pressures involved with the pressure cooker. The steam that is produced from the water in combination with the liquid already found in the preprepared dough is sealed within the pressure cooker due to the tight seal on the lid.
This causes high pressures to be produced in the cooker which not only seals the flavours and the nutrients, but it also creates the extremely high temperatures required in baking bread or pastries. Thus speeding up the baking speeds, up to 70% quicker than traditional methods.
Sealing in nutrients and vitamins is a very important factor in pressure cooking. Traditional baking, frying, microwaving, boiling etc. quickly loses that vital goodness our bodies need. Pressure cooking keeps it all in despite the longer cooking time.
Not only does it work fast, but it also seals in the moisture in the dough making the bread or pastries super moist and fresh.
Many people overlook the pressure cooker when baking in the kitchen and tend to use it for more traditional stews, broths and soups. This again strengthens the case for this method of cooking in the Pressure Cooking Vs Baking Argument.
The massively-heated steam which is created by top temperatures inside a pressure cooker makes the meal cook very fast and keeps the delicious flavors. This means you can use less salt, sugar and of course costly herbs and spices; with no compromise on the taste.
Pressure cooking creates a sealed, vacuum that keeps more vitamins and minerals than all other cooking techniques. Because the meal gets cooked rapidly with very little water, more nutrients are saved and not evaporated away during the cooking process. Because the environment is steam and water, you don't need to add fat or oil.
The final argument for this method of cooking In the pressure cooker vs baking argument is every chef and home cooks hangup; cleaning up and washing the dishes.
The moisture that is created during the pressure cooking creates an almost non stick base, which can not be replicated in traditional baking methods, even with the use of non stick kitchen wear. This for us is argument enough to use the pressure cooker in baking.
Though not as well publicised as other methods of baking bread, in the pressure cooker vs baking discussion; the pressure cooker wins hands down in our opinion.
About The Author: This article is brought to you by the pressure cooker shop http://www.pressurecookershop.co.uk . Why not take a look around our great range of Pressure Cookers http://www.pressurecookershop.co.uk/pressure-cookers/ , recipes, accessories and spare parts - all available to purchase securely online.
Please use the HTML version of this article at:
http://www.isnare.com/html.php?aid=501395
*********************** ARTICLE END ***********************
- To distribute your articles go to http://www.isnare.com/distribution.php
- For more free-reprint articles go to http://www.isnare.com
Message delivered directly to members of the group:
publish-the...@googlegroups.com
*****************************************************************
Please consider this free-reprint article written by:
Jason Koumas
*****************************
IMPORTANT - Publication/Reprint Terms
- You have permission to publish this article electronically in free-only publications such as a website or an ezine as long as the bylines are included.
- You are not allowed to use this article for commercial purposes. The article should only be reprinted in a publicly accessible website and not in a members-only commercial site.
- You are not allowed to post/reprint this article in any sites/publications that contains or supports hate, violence, porn and warez or any indecent and illegal sites/publications.
- You are not allowed to use this article in UCE (Unsolicited Commercial Email) or SPAM. This article MUST be distributed in an opt-in email list only.
- If you distribute this article in an ezine or newsletter, we ask that you send a copy of the newsletter or ezine that contains the article to http://www.isnare.com/eta.php?aid=501395
- If you post this article in a website/forum/blog, ALL links MUST be set to hyperlinks and we ask that you send a copy of the URL where the article is posted to http://www.isnare.com/eta.php?aid=501395
- We request that you ask permission from the author if you want to publish this article in print.
The role of iSnare.com is only to distribute this article as part of its Article Distribution feature ( http://www.isnare.com/distribution.php ). iSnare.com does NOT own this article, please respect the author's copyright and this publication/reprint terms. If you do not agree to any of these terms, please do not reprint or publish this article.
*****************************
Article Title: Pressure Cooking vs Traditional Baking
Author: Jason Koumas
Word Count: 530
Article URL: http://www.isnare.com/?aid=501395&ca=Family+Concerns
Format: 64cpl
Contact The Author: http://www.isnare.com/eta.php?aid=501395
Easy Publish Tool: http://www.isnare.com/html.php?aid=501395
*********************** ARTICLE START ***********************
A topic that often occurs during conversation with the many chefs and professional cooks in my network is Pressure Cooking Vs Baking.
Many die hard traditional cooks will tell you that the pressure cook does not compete in the same league as traditional methods of cooking. In particular when cooking traditional pastries and breads the pressure cooker is often overlooked as a great means of baking.
In fact the pressure cooker can be used when "baking" bread, and is in some ways far superior to traditional baking methods.
Not only can the pressure cooker produce great results when baking bread, but it also does so at a much quicker speed than other methods. The secret lies within the great pressures involved with the pressure cooker. The steam that is produced from the water in combination with the liquid already found in the preprepared dough is sealed within the pressure cooker due to the tight seal on the lid.
This causes high pressures to be produced in the cooker which not only seals the flavours and the nutrients, but it also creates the extremely high temperatures required in baking bread or pastries. Thus speeding up the baking speeds, up to 70% quicker than traditional methods.
Sealing in nutrients and vitamins is a very important factor in pressure cooking. Traditional baking, frying, microwaving, boiling etc. quickly loses that vital goodness our bodies need. Pressure cooking keeps it all in despite the longer cooking time.
Not only does it work fast, but it also seals in the moisture in the dough making the bread or pastries super moist and fresh.
Many people overlook the pressure cooker when baking in the kitchen and tend to use it for more traditional stews, broths and soups. This again strengthens the case for this method of cooking in the Pressure Cooking Vs Baking Argument.
The massively-heated steam which is created by top temperatures inside a pressure cooker makes the meal cook very fast and keeps the delicious flavors. This means you can use less salt, sugar and of course costly herbs and spices; with no compromise on the taste.
Pressure cooking creates a sealed, vacuum that keeps more vitamins and minerals than all other cooking techniques. Because the meal gets cooked rapidly with very little water, more nutrients are saved and not evaporated away during the cooking process. Because the environment is steam and water, you don't need to add fat or oil.
The final argument for this method of cooking In the pressure cooker vs baking argument is every chef and home cooks hangup; cleaning up and washing the dishes.
The moisture that is created during the pressure cooking creates an almost non stick base, which can not be replicated in traditional baking methods, even with the use of non stick kitchen wear. This for us is argument enough to use the pressure cooker in baking.
Though not as well publicised as other methods of baking bread, in the pressure cooker vs baking discussion; the pressure cooker wins hands down in our opinion.
About The Author: This article is brought to you by the pressure cooker shop http://www.pressurecookershop.co.uk . Why not take a look around our great range of Pressure Cookers http://www.pressurecookershop.co.uk/pressure-cookers/ , recipes, accessories and spare parts - all available to purchase securely online.
Please use the HTML version of this article at:
http://www.isnare.com/html.php?aid=501395
*********************** ARTICLE END ***********************
- To distribute your articles go to http://www.isnare.com/distribution.php
- For more free-reprint articles go to http://www.isnare.com
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