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Discussion Starter · #1 ·
I've posted it here because I don't want to talk about the pan itself, but about the effects.

Pressure cookers (if that's what you call them)

Are they good, or do they have a bad effect on what you cook in it?

I like them because I can cook chickpeas in 15 minutes instead of 90 minutes.

I just wonder what happens to what I cook under the higher pressure and temperature.
 

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I've never heard of any food dangers from pressure cooking in all the years I've been cooking (not like some of the, so called, dangers of microwaved food).

I think they have a good effect on food as you aren't boiling them to death (veggies having the life drained from them, etc.)

The only thing that I know of as a hazard is clogging of the steam vent - and too much pressure (which can make the pot explode).

If you follow the directions on your unit - you should be okay in this regard.
 

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Discussion Starter · #4 ·
Quote:
Originally posted by Thalia

The shorter cooking time might be an advantage. I am assuming you are talking about vitamins, right?
I do it for the shorter cooking time (saves 80% on gas).

But the "what happens to the food" was the reason I posted the question.

Food changes while you cook it, it convertes to something eatable.

Because pressure cookers cook at a higher temperature (and under pressure) I wondered if the conversion process was different.
 
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