While pressure cookers are versatile and efficient kitchen appliances, there are certain types of food that are better suited for other cooking methods. (Source: Unsplash)
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These foods should never be cooked in a pressure cooker
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As much as pressure cookers have made our lives easier by quickly preparing our foods, there are some things which should never be cooked in a pressure cooker. According to Dr Sanjay Singh, Consultant-General Physician, Cygnus Laxmi Hospital, while pressure cookers are versatile and efficient kitchen appliances, there are certain types of food that are better suited for other cooking methods.
“Understanding these limitations and making informed choices about how to prepare different foods will help ensure the best outcomes in terms of taste, texture, and nutritional value while maintaining a safe and enjoyable cooking experience,” Dr Sanjay added.
Dr Shradha Singh, Clinical Dietician, MSc Nutrition (Gold Medalist), Regency Hospital Ltd, explained that “being aware of these limitations and choosing appropriate cooking techniques will ensure both the safety and nutritional quality of the prepared meals.”
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So, we asked the experts about the foods which should never be made in a pressure cooker and why. Let’s have a look.
Vegetables like peas, asparagus, and zucchini are tender and cook rapidly. (Source: Getty Images/ Thinkstock)
Deep-fried foods
Using a pressure cooker to deep fry foods is not recommended due to the inherent risks associated with the high pressure and hot oil, as per Dr Sanjay.
“Deep-frying requires careful temperature control, and pressure cookers are not designed for this purpose. Inappropriate use of a pressure cooker for deep-frying can lead to accidents like oil splattering or overheating, posing a risk of burns and fires,” he said.
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He added that for deep-frying, it is safer to use dedicated deep fryers or traditional methods like deep frying in a pot with proper temperature monitoring.
Quick-cooking vegetables
According to Dr Sanjay, vegetables like peas, asparagus, and zucchini are tender and cook rapidly. Using a pressure cooker for these vegetables can lead to overcooking and loss of their vibrant colors and nutrients. “These vegetables are best cooked using faster methods like steaming or stir-frying, which help to retain their crispness, nutrients, and natural flavors,” he said.
The same goes for leafy greens, according to Dr Shradha. “To retain their nutritional integrity, it is best to cook leafy greens using gentle methods like steaming or sautéing,” she said.
Dairy products
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According to Dr Shradha, when exposed to high pressure and temperature, dairy products like milk or cream can curdle and separate, leading to undesirable textures and flavours in your dishes. It is advisable to add dairy products after the pressure-cooking process is complete.
Giving an example, she explained, “If you’re making a creamy soup, add the milk or cream and other dairy ingredients once the pressure has been released to avoid any curdling or undesirable changes in taste and consistency.”
Eggs
Cooking whole eggs in their shells inside a pressure cooker can be hazardous, Dr Shradha advised. “The trapped steam inside the eggs can cause them to explode, leading to a potential mess and risk of burns. It is important to avoid pressure cooking whole eggs.”
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