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Technical

Pressure Cooking

pressure cooking

Pressure cooking is a method in which the high pressure that builds up in a closed container raises water's boiling point, shortening the cooking time. The pressure cooker is the most common tool for this technique. Legumes and tough meats soften quickly with this method.

Where It’s Used

“Cook the chickpeas in the pressure cooker until tender; they cook quickly this way.”

Glossary

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Karsilastirma

Simmering

Simmering is keeping a liquid at a low temperature just below its boiling point, so light bubbles form on the surface. This method lets the ingredient cook slowly without falling apart. It's frequently preferred for preparing soups and sauces.
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Karsilastirma

Boiling

Boiling is the process of cooking food in water at or near boiling temperature. Heat is transferred evenly through the liquid, and the food is generally cooked until it softens. Vegetables, meat, and eggs are commonly cooked this way.
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