Pressure Cooker

Hello fellow BPer's!!

Searched the site, and haven't seen a definitive answer about pressure cookers. I found one link to the Food Renegade article on how safe she thinks they are, but not sure about the true denaturing of the protien:


Also, another quick search of the googlematic 3000 gives a couple tables of temperatures inside the pot, e.g.

Pressure Inside the Pressure Cooker Cooking Temperature

0 pounds (psi) 100ºC (212ºF)

5 pounds (psi) 104ºC (220ºF)

10 pounds (psi) 113ºC (235ºF)

15 pounds (psi) 121ºC (250ºF)


So, if you are cooking for less than 60 minutes, with water, at or under 250ºF (in most cases), would that fall just between "Lightly Steamed" and "Boiled or poached", maybe even with "Baked at 350ºF or below" on the infographic?


Thanks all for your insights!!



Sign In or Register to comment.