Pressure cooker

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*Should food be cooked in a pressure cooker or in a pot?*
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Now pressure cookers have come to every household. But I remember, 25 years ago when we first got a pressure cooker in our house, my grandfather said, “Wow! The dal and rice in the pressure cooker has no taste!” Therefore, he was made to make separate rice and varana for himself. Some people still feel that way today.

Nutritionally speaking, cooking food in a pressure cooker does not destroy its nutrients. As food cooks quickly in a pressure cooker, the effect of heat is not much on the food and its vitamins etc. are preserved. Boiling water under pressure lowers the boiling point of the water and thus the water boils faster and the food cooks faster.

Another important thing is that as the food cooks faster, it also consumes less fuel. In our country, many homes cook on the stove. Using a pressure cooker will reduce the consumption of firewood, coal, kerosene or gas. This will not only save fuel but also reduce air pollution.

One thing that is important to remember is that after cooking food in a pressure cooker, some people sometimes throw away the leftover rice, dal etc. Remove the water from rice or dal. This is very wrong. Because this water contains amino acids and vitamins.

Yes, one thing remains to be said! Our grandfathers, who used to turn their noses up at pressure cooker rice and varana, now prefer pressure cooker rice and varana.


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