There's no denying that pressure cookers make life real simple and speed up the process of cooking, but you Will be surprised to know that there are certain foods that can lose their taste, texture and essence, when cooked in a pressure cooker. So, if you too use a pressure cooker for cooking your favorite delicacies, then you need to read on before cooking your next meal in the pressure cooker.
Delicate Fish
Fish, especially delicate varieties like salmon, tilapia, and cod, should never be cooked in a pressure cooker. The intense heat and pressure can cause the fish to break apart, resulting in a mushy texture. Additionally, the flavor can be lost, and the fish may become overcooked very quickly.Fish should be cooked using gentler methods like baking, grilling, or steaming, where the delicate texture can be preserved while ensuring it cooks properly.
pasta
While pasta can technically be cooked in a pressure cooker, it's not always ideal. The high pressure can cause pasta to overcook rapidly, becoming mushy and sticky. Also the pasta might absorb too much water, which can affect the consistency of your sauce, making it too thick or watery. Cook pasta separately according to package instructions, and then add it to sauces after the main dish is cooked. This method allows the pasta to retain its perfect texture.
Leafy Greens
Leafy greens like spinach, kale, and lettuce have high water content and can quickly become overly wilted and soggy when cooked under pressure. The intense heat can also cause them to lose their vibrant color and delicate flavor, leaving them bland and unappetizing. Leafy greens should be added to dishes at the end of cooking or sautéed separately. This preserves their texture, flavor, and nutritional value. Read More
This article is referenced from
https://timesofindia.indiatimes.com/
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