The most functional and adaptable kitchen tool is a pressure cooker, as it can simplify many tasks such as baking and steaming. Many people prepare a variety of foods in pressure cookers without being aware of the consequences because they are a convenient way to expedite cooking in busy lives and have everything ready in five minutes. Did you know that there are some items you should never cook in a pressure cooker? Not only it may damage the appliance and cause safety issues, but it can also ruin the flavour and texture of the dish. Here is a list of food items that should be avoided to be cooked in a pressure cooker.
-
Fish: A lot of us are unaware that using a pressure cooker to cook fish is unhealthy. Fish has a rather delicate texture, therefore there’s a risk of overcooking it when cooking it in a cooker with items like curries. This could cause the fish to become dry and lose its taste. Because of the intense heat, cooking fish in a cooker degrades the omega-3 fatty acids. It lowers the fish’s fat content, and a regular cooking method adds more flavour and nutrients to the fish.
-
Spinach: This should not be cooked in a pressure cooker. In general, spinach should be cooked at a low temperature. The spinach’s nutrients won’t be retained till then. Boiling spinach in a cooker at high temperatures for a short period of time diminishes its nutritional value. The spinach will get frothy. Spinach cooked in a cooker can cause Kidney stones if consumed like this.
-
Pistachio: They contain a lot of fibre. Some advantages of pista include improved eye health and sugar regulation. Because of the high heat, cooking pistachios in a cooker will add more fat. Its nutrients diminish. The body responds to this in some way. So one should avoid the cooker and try to boil it in a normal pan.
-
Vegetables: When cooked in a pressure cooker, the minerals and vitamins that are abundant in vegetables are destroyed. All the freshness and nutrients in vegetables will get destroyed if cooked in high heat in a pressure cooker. For this reason, cooking most vegetables especially leafy greens in a pot or skillet is the preferred method.
-
Potatoes: The majority of us boil the potatoes needed to make curries and sabzis in a pressure cooker. Potatoes are also known to have large levels of starch, much like rice. The potatoes lose some of their starch when cooked at high temperatures. In addition, boiling potatoes have a high concentration of anti-nutrients that prevent the body from receiving the right nourishment. This is the reason it’s not a good idea to boil them or cook them in a pressure cooker.
-
Rice: It’s time to give up using a pressure cooker to cook rice if you are someone to do so. This will cause the body to immediately store excess fat. A chemical that is detrimental to human health is formed when rice is cooked in a cooker. Rice’s starch concentration can lead to the emission of acrylamide, a hazardous chemical. You should try to avoid this as much as possible as it may cause some health problems. Steaming or cooking the rice in a kadhai is preferable.
