Ωχχχχ....
Η χύτρα όμως "παίζει" στην πιο χαμηλή φωτιά...
Δεν χρειάζονται τα συντηρητικά, αλάτι έχουν.
επιβάλλει να μαγειρεύεις σε ζωμό, εγώ φέρνω αυτούς που είναι χωρίς πολύ αλάτι, ενώ στο σπίτι μου βάζω κάτι ζελεδάκια που είναι στο ψυγείο.
Γ@μηθηκες να βάλεις τραχανά στη χύτρα, θα φας πίτουρα σε λέω δεν καταλαβαίνεις?Η χύτρα όμως "παίζει" στην πιο χαμηλή φωτιά...
Κι έχει χοντρό πάτο!!
Και διατηρεί το περιεχόμενο υπό πίεση, διότι μαγειρεύει με ατμό
Λοιπόν, φέρε μου δύο κιλά από τον τραχανά σου, να σου κάνω μια επίδειξη στη χύτρα να ψαρώσεις!!!
Φέρε εσύ τα δυό κιλά, και η ευθύνη δική μου!!!Γ@μηθηκες να βάλεις τραχανά στη χύτρα, θα φας πίτουρα σε λέω δεν καταλαβαίνεις?
Ρε τι πάθαμε απόψε....
Άντε τη επόμενη φορά που θα κατέβω στο Λυβικο έλα και εσύ σαπάν να βρεθούμε στα ανοιχτά να σου δόκω!Φέρε εσύ τα δυό κιλά, και η ευθύνη δική μου!!!
Ακριβώς, πέστα γιατί όταν του έγραψα για πίτουρα δεν ξέρω τι κατάλαβε...
MYTH: Pressure cooking destroys vitamins and minerals.
These findings contradict an earlier study published in the same journal3 that documented a high loss of antioxidants in broccoli after pressure cooking. However, the authors of this earlier study conceded that these nutrients were not actually lost but, instead, transferred to the cooking liquid.
Ρύζι με μανιτάρια; Με μελιτζάνες;
Σίγουρα για το κρέας, υπάρχουν καλύτερες εναλλακτικές ως προς την νοστιμιά.
I live my myth in Greece!MYTH: Pressure cooking destroys vitamins and minerals.
FACT : More vitamins and minerals are retained by pressure cooking vegetables as opposed to boiling and steaming. Saving and re-using the cooking liquid ensures the highest vitamin retention.
With a few exceptions, one which we note below, scientific data supports pressure cooking as one of the cooking methods that preserve the most vitamins1.
It’s important to note that, to date, we have not found a comprehensive study on the vitamin and mineral retention on a significant selection of pressure cooked vegetables. None of the studies we did find addressed steaming those vegetables in the pressure cooker – only boiling them under pressure. Research on the pressure cooker’s effect on food is a hodgepodge of studies conducted in different countries, laboratories and conditions, using just one or a few select vegetables that measure the effect of pressure cooking on just one vitamin, mineral or antioxidant.
A well done 2007 study published by The Journal of Food Science2 measured Vitamin C retention in broccoli using five cooking methods. The researchers pressure cooked broccoli at high pressure (15PSI/1 bar or 250F/121C) for two minutes and found that 92% of the vitamin C was retained compared to 78% retention for conventional steaming.
These findings contradict an earlier study published in the same journal3 that documented a high loss of antioxidants in broccoli after pressure cooking. However, the authors of this earlier study conceded that these nutrients were not actually lost but, instead, transferred to the cooking liquid.
Always keep and re-utilize the cooking liquid – it’s not only healthy, it’s delicious.
More Info: Broccoli & Pressure: the untold story of the better cooking method
MYTH: The high temperatures in the pressure cooker create carcinogens like frying or grilling.
FACT : Pressure cooking, unlike other high-heat cooking techniques, does not produce acrylomide or other harmful compounds.
Carcinogenic compounds develop in starchy foods, like potatoes, when cooked at temperatures above 120C/248F. Even though a pressure cooker could easily go over this temperature by 1-3 degrees C when operating in over-pressure acrylamides still do not develop- the pressure cooker’s moist cooking environment is the key.
A Swiss research team4 found that potatoes pressure cooked at high pressure for 20 minutes formed almost no acrylamides compared to other high-temperature cooking (25 versus 1500 μg/kg). And, by the way, potatoes need only 10 minutes at high pressure to be fully cooked- so, you’re safe.
Read More: Pressure Cooking Potatoes Turns Bad Starch Good
MYTH: Pressure cooking sterilizes food so there is no need to refrigerate leftovers that will be eaten the next day.
FACT : Bringing a pressure cooker to pressure will not sterilize its contents.
The pressure cooker has the ability to sterilize, but it takes time. Clinical sterilization can only be achieved by running a pressure cooker that reaches 15PSI at high pressure for 30 minutes5 – pressure cookers that do not reach 15PSI, like most electric models, will require even more time. Few pressure cooker recipes actually need 30 minutes of cooking time.
Pressure cooking food for less than 30 minutes is not going to kill any more bacteria than bringing food to a boil (212F/100C). However, just like boiling without pressure, bringing a cooker to pressure will kill most bacteria responsible for cases of food poisoning like, Salmonella6, Campylobacter7, Lysteria8 and E.Coli9.
But, seriously, don’t turn the contents of your pressure cooker into a bacteria petri dish! Follow the same safety guidelines for handling and storing pressure cooked food as for conventionally cooked foo
Το slow cooking που έγραψες, είναι η απόλυτη επιλογή για το καλό κρέας...I live my myth in Greece!
Σοβαρά τώρα, δεν το έχω ψάξει το θέμα, έχω μείνει σε αυτά που ακούγονται. Θέλει ψάξιμο σοβαρό αν θέλει κάποιος να βρε την αλήθεια. Μετά από ένα ατύχημα που είχα με τους συγκάτοικους μου φοιτητής και μαζεύαμε φακές από όλη την κουζίνα για καμιά βδομάδα (εκτοξεύονταν από τη βαλβίδα της χύτρας...κάποια μαλ!κία είχαμε κάνει) δεν ασχολήθηκα έκτοτε με μαγείρεμα σε χύτρα.
