In 1918, Spain granted a patent for the pressure cooker to José Alix Martínez from Zaragoza. In 1864, Georg Gutbrod of Stuttgart began manufacturing pressure cookers made of tinned cast iron. In 1681 Papin presented his invention to the Royal Society of London as a scientific study he was later elected as a member. His airtight cooker used steam pressure to raise the water's boiling point, thus cooking food more quickly. In 1679, French physicist Denis Papin, better known for his studies on steam, invented the steam digester in an attempt to reduce the cooking time of food. History A six-quart pressure cooker manufactured by Archibald Kenrick & Sons in England, circa 1890 However, third-generation pressure cookers have many more safety features and digital temperature control, do not vent steam during cooking, and are quieter and more efficient, and these conveniences have helped make pressure cooking more popular. Part of the decline has been attributed to fear of explosion (although this is extremely rare with modern pressure cookers) along with competition from other fast cooking devices such as the microwave oven. households owned at least one pressure cooker in 1950. On all modern devices, a safety lock prevents opening while under pressure.Īccording to the New York Times Magazine, 37% of U.S. After cooking, the steam pressure is lowered back to ambient atmospheric pressure so that the vessel can be opened. Modern pressure cookers have many safety features to prevent the pressure cooker from holding too much pressure. Together with high thermal heat transfer from steam it permits cooking in between a half and a quarter the time of conventional boiling as well as saving considerable energy.Īlmost any food that can be cooked in steam or water-based liquids can be cooked in a pressure cooker. This is used to raise the internal pressure up to one atmosphere above ambient and gives higher cooking temperatures between 100–121 ☌ (212–250 ☏). It works by expelling air from the vessel and trapping steam produced from the boiling liquid. The pressure cooker was invented in the seventeenth century by the physicist Denis Papin. High pressure limits boiling and creates higher cooking temperatures which cook food far more quickly than at normal pressure. Pressure cooking is the process of cooking food under high pressure steam and water or a water-based cooking liquid, in a sealed vessel known as a pressure cooker. For other uses, see Pressure cooking (disambiguation). This article is about a vessel for cooking food in high pressure steam.
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