Pressure cookers are great for quick meals, but not all foods are suited for high pressure. Some ingredients, when cooked under pressure, can lose their texture, flavour, or even nutritional value. Tap to read!
Leafy greens
Cooking leafy greens in a pressure cooker can lead to mushy greens while robbing the nutrient value.
Milk and dairy products
Dairy can curdle under high pressure and cause it to separate. This results in an undesirable texture and unpleasant consistency.
Pasta
Cooking pasta in a pressure cooker often leads to overcooking pasta. It results in soggy pasta, a ruined texture, and taste.
Eggs
Cooking eggs in a pressure cooker can lead to cracking, exploding, or unappetizing taste or texture.
Fruits
Cooking fruits under high pressure can excessively break down the fruits. It can change the fruit texture, and ruin the taste.
Fried foods
Using a pressure cooker is impractical, as you cannot fry food, as the oil will not evenly heat and continue to fry the food. Results end in greasy and soggy food.
Seafood
Seafood cooks quickly and can become tough or rubbery when pressure-cooked. It can ruin the texture and any potential taste.
Potatoes
Overcooking potatoes in a pressure cooker almost guaranteed mushy potatoes that possessed no particular texture and lost flavour.
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As per the research by the National Institute of Health, pressure cooking and boiling reduce anti-nutrients significantly. However, it is advisable to consult a healthcare professional for personal suggestions.