Pressure Cooker vs. Slow Cooker – When it comes to the battle of cooking utensils, nothing can be more intense than the rivalry between a slow cooker and a pressure cooker. Apparently, one is faster and newer innovation than the other. However, is it enough to break down the balance in favor of the pressure cooker and start digging the slow saucepan? Is there any significant difference beyond the fastest time needed to cook a delicious and sumptuous recipe? What about the flavors, energy efficiency and complete types of meals that can be prepared? You’re in luck because we’re giving you a view of the first line of mourning between these two old kitchen devices so you’ll be better informed on your buying decision.
When it comes to cooking a baked casserole, stew, sautéed meats, broth, soups and porridge, one of the best on the planet is a slow cooker. It’s an vital appliance to cook a pot of meals. You can put all your ingredients in the morning, connect it, and go to work or shopping. By the time you arrive later in the evening, your food is already made, cooked the way you like it.
There are now slow cookers that come with a fully programmable cooking option. You can easily adjust the temperature on which you are going to cook the food as well as the period you need to be cooked. As soon as the food is baked, depending on the programmed settings, the slow cooker automatically goes to its “Warm” mode. This helps to ensure that when you finally dig into the dining table, you will be treated with a really comforting treatment. Some owners also use it to serve meals directly on their table. Moreover, if you are in a catering business, it must be a great device to get.
Obviously, it’s not the best thing for those who are apprehensive about leaving a fully operational kitchen appliance while no one is at home. There is really no problem with the energy efficiency of the modern slow cookers, except that you cannot deny the fact that the phone is connected most of the day. In a way, this will still appear on the electricity bill.
How Do Slow Cookers Work?
Slow cookers, also called crock pots, are electric cookers that cook at a very low temperature. It’s safe to leave it on for hours through the night, or even if you leave the house.
What’s the biggest pro?
Hands-off. The best recipes for slow cookers are ones that you throw all the ingredients in, close the lid, set it on low and forget about it.
What’s the biggest con?
Time. The entire point of a slow cooker is that it’s slow. That means there’s a bit of planning involved, ie: I’d like to eat in… 8 hours.
A good thing about some modern pressure cookers is that they already integrate some other features, such as a slow cooker, a pot of rice, and even a pot of oatmeal. However, if you’re just going to look at the conventional pressure cooker, you’ll immediately know that this is for those who merely don’t have the time to wait for their meals to cook.
Imagine having whole chicken stew in just 40 minutes or so. Even if you’re late for work, about 1 hour is all you need to prepare and cook your dinner. There is no need to wake up too early in the morning so that you can adjust everything before putting them on the device.
The secret is in the design of the device. With a very tight and secure lid, the steam cannot escape inside the stove chamber. This gain the pressure inside the chamber which can soften everything and reduce cooking times by as much as 67%.
There are two types a pressure cooker. The most traditional cooking pressure cooker looks more like your ordinary pot but with the specially designed, airtight lock cover. These are perfect for burning meats since the heat inside the camera can be quickly increased by rotating over the temperature of the burner. Range pressure cookers are also ideal for broiling, boiling and simmering, as they generally have higher pressures than electrical models.
On the other hand, the electric pressure cooker offers great convenience, since they come with highly advanced technologies that allow cooking hands-free, regulating the heat and the pressure automatically, as well as the depressurization. You can cook almost anything in an electric pressure cooker especially those that are designed as multi-Fogões. Cook rice, porridge, soups, broth, steamed vegetables and fish, roast beef, stew, stewed meats, and much more.
How Do Pressure Cookers Work?
Pressure cookers have an air-tight sealed lid that, once the heat rises inside – it’s impossible to take off until it cools back down. Any liquid inside, present in the food and ingredients, turns into steam that infuses back into the food cooking it under high pressure.
You can find electric pressure cookers or stove-top pressure cookers. I’ve only tried stove-top, and it’s brilliant!
What’s the biggest pro?
Time – you get that same slow-cooked flavor, without having to plan in advance. If you come home and decide that you want to cook dried beans for dinner, tonight – you can make that happen.
What’s the biggest con?
I’ll be honest, I’m a pressure cooker fan – I can’t think of a con. I would say that getting to know cooking times will take some learning… but that’s like anything!
Deciding what between a pressure cooker and a slow cooking pot to buy should be very easy. Given the fact, that there are now pressure cookers that come fully integrated with a slow cooker and even the characteristics of the rice cooker, it makes perfect sense to get an electric pressure cooker in place. You have not only the capacities of a pressure cooker. You also get the benefits of other kitchen appliances as well.
In addition to the fast cooking times and skillfulness of a pressure cooker, professional owners and chefs prefer the flavors of foods that have been cooked in this type of home appliances. The reason is quite simple. Since there is high pressure inside the baking chamber, this pushes all the individual flavors and aromas of the different ingredients to the main ingredient as the meats. This gives the food a more robust flavor compared to one that is cooked in a slow cooker.
Another advantage of the pressure cooker is that you don’t need to put too much liquid in what you’re cooking to get the flavors you need. In the slow cooker, you will typically immerse your ingredients in stock. As you slowly cook your food, the liquid will be reduced by making it highly concentrated. Unfortunately, if your food is supposed to be a little dry, you would still have to drain the liquid after baking.
The only downside to the pressure cooker, of course, is the price. Imagine combining a variety of baking methods in an appropriate pot and integrating into the system a number of highly advanced technologies to make cooking much easier, effortless, and faster. These alone certainly liquid a very strong price. As such, pressure cookers, especially electronic, are not really for the average family that is working on a really tight budget. A slow cooker will be more appropriate in this case.
If you have the budget for it, a pressure cooker is by far the best of the two kitchen appliances. It is versatile, fast cooking, and very energy efficient. But if your concern is the considerable price, then a slow cooker should be fine.