pressure cooker

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pressure cooker

[′presh·ər ‚ku̇k·ər]
(engineering)
An autoclave designed for high-temperature cooking.
References in periodicals archive ?
hot air oven (HO), microwave cooking (MO) and pressure cooking (PC) on proximate analysis of buffalo meat patties with 15% added fat (F1) and buffalo meat patties (5% added fat) incorporated with 3.
The scientists advise that fats derived from cattle tissues should be subject to pressure cooking (113oC, 3 bar pressure for 20 minutes) to minimise potential BSE infection before being used in animal feed in addition to the purification process already in place which filter proteins.
Canning requires pressure cooking with the proper canner at 10 pounds pressure to kill the organism and make food safe.
Foods that tend to foam and block the vent are not recommended for pressure cooking - for example, applesauce, cranberries, oatmeal and other cereals, pasta, barley, rhubarb, and split peas.
According to the Journal of Food Science, pressure cooking preserves the vitamin C in broccoli (90 percent) compared to steaming (78 percent) or boiling (66 percent).
Electric pressure cooking can expand your kitchen repertoire.
Quick and Delicious Pressure Cooking," taught by Jan Roberts-Dominguez.
Pressure cooking reduced the time it took a chicken leg to be ready for eating from 30 minutes to less than 10.
Educating customers about the culinary possibilities, health benefits and ease of use associated with pressure cooking will help you close the sale.
5p following the firm's confirmation that it is planning to use new pressure cooking microwave technology to prepare 6.
The BRK Pressure Cooker has a patented pressure cooking lid suited to fit and be used in addition to other lids and accessories.
It was the late 60s and pressure cooking was all the rage among the military wives of West Germany.

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