The equipment used for cooking has a different purpose and performance. In particular, there are significant differences between a pressure cooker and a slow cooker. The hostess needs to have an idea of the possibilities and limits of applicability of these useful devices, which greatly facilitate the work in the kitchen.
A pressure cooker came into everyday life a long time ago, in the last decades of the 20th century. This kitchen accessory is a kind of pot, usually made of aluminum. The pressure cooker has a tight-fitting lid, while the tightness of the structure is achieved through the use of gaskets made of heat-resistant material. For reliable fixing of the cover, which has to withstand considerable pressure, special clamps are provided.
During operation, a sufficiently large pressure is created in the pressure cooker, which can significantly reduce the time required for cooking. To adjust the parameters of the device is equipped with a valve system. The tightness of the structure and high pressure allow all processes to be carried out without oxygen access, therefore, oxidation of products does not occur.
Food cooked in a pressure cooker preserves nutrients and vitamins better.
A significant difference between a pressure cooker is that after laying food and starting cooking, the device cannot be opened. It will be impossible to interrupt the work process or make changes to the composition of the dish for this reason. Moreover, after turning off the pressure cooker, you must wait until the pressure inside the structure returns to normal. Otherwise, you may get a burn. If you need to open the pressure cooker faster, you will need to first release steam through the valve.
A slow cooker usually has a body and a pan or bowl inserted into it, which stand directly on a disk-shaped heating element. Modern multicookers are equipped with a special display with touch controls. By setting the program on the keypad, you can select the operating mode of the device corresponding to a particular dish. The microprocessor itself will monitor the maintenance of the required operating parameters. Special sensors withstand the required temperature, preventing overheating or insufficient heating of food.
The process of cooking in a slow cooker is not as fast as in a pressure cooker. However, if necessary, you can interfere with the operation of the device if you need to add some ingredients to your food. This is especially important for those dishes whose components have different cooking times.
The pressure in the multicooker is not too high, so the hostess can always open the lid, without risking to get burned with steam.
The functionality of the multicooker is much wider. Unlike a pressure cooker, this device can be used not only for stewing, cooking and cooking steam dishes. You can also fry and bake here. It is noted that the taste of baked products obtained in a slow cooker resembles the taste of pastries made in a traditional Russian oven.
One of the most convenient functions of this technical device is a delayed start. In other words, the hostess can put the necessary products into the multicooker, dial the program on the display, set the time and get the desired dish by the appointed time. This opportunity is very attractive for those who have to cook breakfast and dinner.
