Infographic: Pressure Cooking Saves Time, Energy and Vitamins!
Do you want to know more about pressure cooking, but don’t know where to begin? Tried to explain pressure cooking to friends and were answered with a blank stare?
Here’s an infographic, a visual to convey information, to quickly explain the time, energy and vitamin benefits of pressure cooking.
You have our permission to share, post, and blog it (but please don’t change it).
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Now, we can safely say there is an info graphic for everything. THIS one was sorely needed.
Thanks!
Jen
This is absolutelly great Laura, love it!
Do you have references to the journal articles supporting the 90-95% vitamin retention figures? I’ve read it from a few people but never found the original sources…
Enrique
Those specific numbers come from Nestle’ Professional Kitchen Journal(page 7).
Other nutrition studies not included in the infographic can be found mentioned in this article, (full citations at the bottom of the page):
Pressure Cooker Nutrition.
Ciao,
L
Thanks Laura!
I love it. Very good. :)
Another major point is a *lot* less liquid is required. For a 6 litre pressure cooker, I use about 250ml of water or cooking liquid for roughly 15 minutes’ cooking time, and approx. 150ml per extra 15 minutes or part 15 minutes cooking time. Less liquid to be heated = huge energy and time savings. Enough liquid just to keep the pressure cooker filled with steam. Obviously some recipes will require more liquid, especially for food which absorbs the liquid, such as pasta or beans.
I have read that some people mistakenly “drown” the food under water and have the heat up too high when the pressure cooker is up to pressure. Doing either or both will definitely use a lot more energy than using less liquid and a lower heat to keep the pan pressurised.
Absolutely!
Ciao,
L
I like your graphic but the last piece is a little misleading. With the type of pressure cooker you are showing, you still need the stovetop and, in some cases, the colander.
Gayle,
You are right that you also need a cook top to use with the pressure cooker but the great thing is you no longer have to CLEAN it. Pressure cooking pasta sauce in the pressure cooker means NO MORE tomato splatters to clean on the cook top, back splash and anything else in splatter-shot!
Also, since the pasta is cooked in the sauce – no need to dump out precious water through a strainer and down the drain.
Ciao,
L
Laura,
That’s true. And if you use electric pressure cookers, as I do, you don’t need the stove top at all. Sometimes, I even use mine as an extra burner without doing any pressure at all. I make a lot of soup and sometimes I don’t use pressure although, usually, there is some pressure cooking involved.