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Episode Transcription
Welcome to Food Safety in a Minute.
Have you wondered how pressure cookers and multi-feature pressure cookers work? Whether a stove-top pressure cooker or it’s plugged into the wall from your countertop, they work the same. When you heat a liquid in a sealed chamber with a gasketed lid, the boiling point of water goes up – from 212 degrees Fahrenheit to 250 degrees Fahrenheit. Food cooks more quickly. For instance, a roast can be pressure cooked often in less than an hour, a head of cauliflower in minutes.
In the past, many home cooks were afraid of pressure cookers blowing up or exploding. Modern stovetop and countertop pressure cookers have many preventative safety features. However, you should always read and follow manufacturer’s directions.
This is Food Safety in a Minute, I’m Susie Craig from Washington State University Extension.