Pressure cooking

In the late 1930s, a hardware salesman in Corbin invited Colonel Sanders of KFC into his store one day to show him a new cooking device called a pressure cooker. The salesman pointed that vegetable coked mush faster, taste better, and save time than in pot or pan.

It took several years of experimentation before he found out that by cooking in oil at 250 degrees F at 15 pounds of pressure he could produce tasty chicken faster.

The amount of time saved when using a pressure cooker is drastic and can really add up when pressure cooker is used consistently.

Under pressure cooking, once the lid is locked, the cooker is set over high heat and the boiling liquid produced steam.

Pressure builds up and the internal temperature rises. Under pressure the fiber in food tenderize in record time, and the result is whole grains that done in 15 to 18 minutes and pre-soaked beans done in about 10 minutes.

Food prepared in pressure cooker may also retain more nutrients than those prepared using other methods. Pressure cookers use the steam from liquid to cook food and this limited amount of liquid may help keep vitamin locked in.
 Pressure cooking