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THE STICKY MENU BARS ABOVE ARE THIS SECTIONS RECIPE QUICK LINKS
RON K’S KITCHEN
PRESSURE COOKER & INSTANT POT - COMING SOON
Pressure Cookers & Instant Pots are small utensils that all work on a simple principle:
steam pressure. A sealed pot, with a liquid & food inside, the unit builds up high
pressure, which helps any food cook faster. Some Recipes here aren’t, but may be easily
converted to cook in a pressure cooker. The Pressure Cooker was invented in the 1600s
by a Frenchman by Denis Papin, who wanted to translate new discoveries in physics
about pressure and steam into cooking. He called his pot the “Digester,” but it took
quite a while before better manufacturing standards and technology could make these
high pressure pots safe. When cooking something wet, like a stew or steamed
vegetables, the heat of your stovetop cooking is limited to the boiling point of water
(212°F). But with the water under pressure now the boiling point can get as high as
250°F. This higher heat helps the food to cook faster. The high pressure also helps force
liquid and moisture into the food quickly, which helps it cook faster and also helps
certain foods, like tough meat, get very tender very quickly. The extra-high heat of the
pressure cooker also promotes caramelization and browning in a surprising way —
we’re not used to food caramelizing when it is cooking in liquid. The flavors created in a
pressure cooker can be really deep and complex, unlike regular steamed foods.
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Kitchen,
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This
website,
and
the
recipes
and
information
on
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are
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"as
is"
and
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and
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in
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way
as
medical
advice
or
instruction.
Consult
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appropriate
health
professionals
before
using
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of
the
recipes
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information on this website. Your use of quality ingredients and safe cooking practices are your responsibility.