Pressure cooking | Wikipedia audio article

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This is an audio version of the Wikipedia Article:
Pressure cooking


00:00:32 1 History
00:02:19 1.1 First generation
00:03:04 1.2 Second generation
00:03:52 1.3 Third Generation “Electric pressure cookers”
00:05:24 2 Theory
00:08:04 2.1 High altitudes
00:10:34 2.2 Health benefits
00:11:07 2.3 Foods unsuitable for pressure cooking
00:11:30 3 Design
00:11:38 3.1 Capacity
00:12:07 3.2 Pan
00:12:22 3.3 Lid
00:13:07 3.4 Accessories
00:14:07 3.5 Gasket
00:16:02 3.6 Safety features
00:19:11 3.6.1 Maximum fill levels
00:19:40 4 Operation
00:19:49 4.1 Liquid
00:20:25 4.2 Bringing to pressure (stove top pressure cookers)
00:22:47 4.2.1 Removal of air
00:24:16 4.3 Food containers
00:25:46 4.4 Pre-frying ingredients
00:26:38 4.5 Pressure release methods
00:27:19 4.5.1 Manual, normal, regular, or automatic release
00:28:23 4.5.2 Natural release
00:29:24 4.5.3 Cold water quick release
00:30:44 4.6 Pressure settings
00:33:03 5 Advantages and disadvantages
00:33:13 5.1 Advantages
00:35:57 5.2 Disadvantages
00:38:11 6 Use as weapons
00:38:45 7 Variants
00:39:34 8 See also



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– Socrates



SUMMARY
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Pressure cooking is the process of cooking food, using water or other cooking liquid, in a sealed vessel known as a pressure cooker. This simulates the effects of long braising within a shorter time.
Almost any food that can be cooked in steam or water-based liquids can be cooked in a pressure cooker.The cooker works by trapping the steam produced from boiling the cooking liquid inside the vessel. This causes internal pressure and temperature to rise quickly. After use, the steam is slowly released so that the vessel can be opened safely.

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