Gourmet Retailer Magazine Personnel Trainer 2008 - (Page 24) PRESSURE COOKERS P ressure cookers can take on an entirely new marketing image these days as consumers look to be more conservative with energy; touting the benefits of cooking with a pressure cooker can fit perfectly into this environmentally aware lifestyle. Educating customers about the health benefits, ease of use and simple cleanup associated with pressure cooking will help you close the sale. l What are the advantages of pressure cooking? Pressure cooking is a fast, safe, convenient and healthful way to prepare a wide variety of foods from vegetables to meats to desserts. Because less liquid is required to cook foods, fewer nutrients are lost during the cooking process. Silliker Inc. Illinois Laboratory results showed that potatoes cooked in a pressure cooker retained 20 percent more calcium and 60 percent more iron. Meat retained 20 percent more of its iron qualities. The test illustrates how well pressure cooking preserves vitamins and minerals, unlike conventional cooking where many vitamins and minerals evaporate or dissolve in water. This ultra-fast cooking method also makes it easy to include healthy dishes that are low in fat and high in protein, including whole grains, dried beans, and legumes. The pressure cooker actually enhances the natural flavor of meats, grains and vegetables. Additionally, cooking foods under pressure equals quicker preparation. The pressure cooker saves as much as 60 to 70 percent of the cooking time, which also cuts energy costs. Laboratory results show that a 5-lb. boneless beef chuck pot roast cooks for just a little over an hour in a pressure cooker and more than two hours in the oven. Other advantages include the multiple safety features of advanced “second-generation” pressure cookers. The combination of nutrient preservation, fast cooking times, multiple safety features and ease of use makes pressure cookers the do-all cookware for today’s kitchens. Did You Know? A recent independent laboratory test compared conventional cookware to cooking with a pressure cooker. The pressure cooker won out against conventional cookware in both electrical and gas stove applications — using 40 percent less gas and 50 percent less electricity. These scientific tests performed by Gaines Labs used potatoes on the stovetop. Tests were also performed in the oven using meat (beef) and the results were even more impressive for the pressure cooker. Energy used for the oven includes preheat time. The results show a pressure cooker uses 75 percent less energy than both an electric or gas oven. l How do I choose the right cooker for my needs? The feature that will most affect the pressure cooker’s performance is the thickness of the base — a thick, solid aluminum bottom serves best. Additionally, consider pressure cookers with advanced options such as springloaded valves that offer a visual indicator when full pressure has been achieved. A quick-release feature proves extremely handy, as it reduces the pressure inside the cooker in as little as two minutes. Pressure cookers are available in several different sizes and types, from the traditional stockpot cooker to more specialized models, such as a frying pan pressure cooker. First, determine how many people the customer typically cooks for and what type of foods he or she usually prepares. An industry standard is a 5- or 6-quart cooker. For meat dishes, a frying pan type might prove best. While meat is cooking in one pressure cooker, rice or potatoes can be cooking in a 3- or 4-quart unit. For bean dishes, stocks or when cooking for larger families, a 7- or 8-quart pressure cooker is recommended. The more consumers cook with a pressure cooker, the more they will realize the potential benefits of having a second or a third pressure cooker on the stove. l Isn’t using a pressure cooker complicated? Pressure cooking is as simple as 1, 2 and 3 — prepare, cook and serve. Since the pressure cooker is airtight, pressure builds up as the liquid begins to boil. The trapped steam causes the internal temperature to rise. Because the temperature is higher than with conventional cooking, the food cooks faster. The additional heat also tenderizes meats and beans. l Where can I find recipes for pressure cooking? There are an abundance of recipes available for pressure cooking. Some manufacturers enclose a recipe book with each pressure cooker, and they may also offer recipe booklets or libraries of pressure cooking recipes on their Web sites. In addition, there are many pressure cooking cookbooks on the market — both new and classic — with recipes ranging from soup and stews to vegetables, rice, meats, poultry, and even desserts such as cheesecake and bread pudding. 64 The Gourmet Retailer Magazine | February 2008
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