Pressure cooker
is one kitchen appliance, which has made life easier. Right from
cooking
regular meals to
baking
or steaming, this one appliance can do it all. But wait, do you know there are certain
foods
that should never be cooked in a pressure cooker as they may lose their
taste
,
texture
and may end up ruining the overall meal experience. Here are nine foods that you might want to avoid making in a pressure cooker:
Fritters and fried foods
Craving for crispy and crunchy fritters or fried foods, then it is best to avoid cooking them in a pressure cooker as the results won’t be as expected even if you cook with an open lid.
This is because a pressure cooker is meant for cooking foods in steam and cooking deep-fried foods can simply ruin the taste and experience.
Delicate Seafood
If you are planning to cook your favourite seafoods in a pressure cooker, then stop and read this! It is best to avoid cooking delicate fishes, shrimps or shellfish in a pressure cooker as it can easily overcook in steam and lead to a mushy texture and spoil your meal experience.
Pasta
Pasta is best prepared using traditional boiling methods rather than a pressure cooker. Pressure cooking can lead to overcooked and mushy pasta, compromising its texture and taste. Boiling allows for better control over the pasta's doneness, ensuring a perfect al dente texture and enhancing the overall dining experience.
Dairy
Cooking dairy based delicacies and sauces can lose their essence and true taste and texture. This is because dairy products can
curdle
under high pressure and temperature, which eventually ruins the taste and texture. Add creamy or cheesy ingredients after pressure cooking to avoid separation.
Thick Soups
This may sound surprising, but always avoid cooking thick cream-based soups or stews with dairy in a pressure cooker as it may end up curdling under pressure. Add dairy near the end of the cooking process.
Breaded delights
Coatings on meats such as breadcrumbs or batter, may not crisp up in a pressure cooker. If you want a crispy exterior, consider finishing the dish in the oven or on the stovetop.
Baked goodies
Baking certain delights in a pressure cooker such as cakes, pies, cookies may end up losing their taste and texture as achieving the right texture for cakes and other baked goods can be tricky in a pressure cooker. However, it is usually better to use a conventional oven for baking.
Fruits
Planning to cook fruit based desserts or delicacies, then it is better to avoid using a pressure cooker. This is because the delicate texture of fruits can become too mushy when pressure-cooked. In fact, it is best to opt for other cooking methods like baking or poaching if you are using fruits as the main ingredient.
Leafy Greens
Vegetables like spinach or kale can break down too quickly in a pressure cooker, resulting in a mushy texture. It's better to cook these separately using more suitable methods.
(Images courtesy: Canva)
