TECHNIQUE KNOWLEDGE
Pressure Cooking
Pressure cooking raises the boiling temperature of water inside a sealed vessel, accelerating tenderisation, starch cooking, and flavour extraction.
Why It Works
Higher pressure allows moist cooking at temperatures above an open-pot simmer, shortening the time needed for collagen-rich meat, beans, grains, and stocks.
Method
- Follow the equipment manufacturer’s fill and safety limits.
- Use sufficient liquid to generate steam.
- Bring to pressure and adjust heat to maintain it.
- Cook for the appropriate time.
- Use natural or rapid pressure release only as suited to the food and equipment.
- Open away from the face and finish seasoning or reduction after pressure cooking.
Common Mistakes
- Overfilling the cooker.
- Using too little liquid.
- Rapid-releasing foods that foam excessively.
- Expecting evaporation and reduction inside a sealed vessel.
Professional Application
Useful for stocks, pulses, tough meat, braises, grains, and production where time is limited but moist tenderisation is needed.
Chef’s Notes
Pressure cooking speeds the tenderising phase, not the finishing phase. Sauce concentration, fresh herbs, final acid, and texture adjustments often happen after the lid comes off.
Related Techniques
Braising, stewing, simmering, stock making, reduction, and cooling food safely.