Tabletop steaming is a cooking technology that s been around for decades but, for many foodservice sales professionals, it's almost as mysterious as pressure cooking. Pressure cooking relies on the principles of physics, and sometimes the mere mention of science can glaze over the best intentions of any consultative DSR.
Like it or not, a DSR who understands the physics of cooking with pressure cooker is better prepared to make a sale than one who thinks of steamers as merely a stainless steel box in which foods are cooked. So what is the best pressure cooker? Here is a brief look inside pressure cooker.
WHY PRESURE COOKER WORK
Pressure cooker is a heat transfer medium just like water or a fry oil. The difference is that each pound of pressure cooker contains far more heat energy that one finds in a pound of water or oil at its optimal cooking temperature. When water reaches its boiling point, a great deal of additional heat energy must be applied to the pot before it begins to boil. That energy is contained in the steam vapors that rise from a water at a boil. It actually reaches the threshold of 212 degrees F. Then, additional heat must be added to begin vaporizing water.
What makes pressure cooking so effective is that the energy contained in the pressure cooker is quickly given to the food products as the steam turns back to water. That conversion process is why some pressure cooker bums can be so severe.
WHY PRESSURE COOKER IS RIGHT
Pressure cooking is cost-effective, particularly when countertop steamers are used. They are energy-efficient, require low capital investment and can be used across meal periods and across a full menu. Also important when considering costs is that countertop pressure cooker is designed to prepare foods in single or small batches. That leads to minimal waste and optimal product quality.
In addition, countertop pressure cookers are quite supportive of a low-fat, healthful menu. In fact, your customers can build an entire low-fat or vegetarian menu around their countertop steaming equipment. Fat-filled foods, when cooked in a pressure cooker, release fat that is drained away. When compared with boiling and other food preparation techniques, countertop steaming also minimizes the loss of nutrients from foods.
PRESSURE COOKER AHEAD
Countertop pressure cookers - for the most part - rely on built-in steam generators rather than a central steam supply. This means that these units are inexpensive to install and can be placed almost anywhere in a foodservice operation.
Today's pressure cooker is more reliable and easier to maintain than the countertop steamers of years ago. What's more, some units have easily accessible ports that allow the user to add descaling agents. Some have open generators to allow for visual inspection and easy access to replace parts or indicator lights that warn the operator if generator cleaning is overdue.
To keep countertop pressure cooker working at maximum efficiency in operations where the tap water is hard, recommend an in-line water filter. By filtering out ions before they get to the generator, the unit will operate longer and consume less electricity.
Pressure cookers can be used to reheat a pre-assembled plate of food during off-peak hours when other cooking equipment is not fired up. These units are also suited for installation in sandwich stations where they can be used to heat up a portion of thin-sliced pastrami or corned beef. In an a la carte kitchen, a bank of steamers can be used to cook individual portions of vegetables, each of which is customized to a specific entree.
Pressure cooker can also be used to heat up egg-based breakfast items that complement a coffee bar's menu. In the evening, more-filling dishes can also be ready for service in just a matter of minutes. So, you have an insight into the benefits of a pressure cooker.
Conclusion:
Pressure cookers are among the easiest products to sell for that foodservice sales because of their of the numerous benefits. These cooking are cost-effective, energy-efficient and require minimal investment. Furthermore, these steamers have the capacity to cook all types of foods that range from vegetarian to reduced-fat meals. They also prevent the loss of nutrients in foods. You can see reviews and buy the best pressure cooker from amazon, I recommend reading the article from Pressure Cooker Portal before deciding to buy them.
Like it or not, a DSR who understands the physics of cooking with pressure cooker is better prepared to make a sale than one who thinks of steamers as merely a stainless steel box in which foods are cooked. So what is the best pressure cooker? Here is a brief look inside pressure cooker.
WHY PRESURE COOKER WORK
Pressure cooker is a heat transfer medium just like water or a fry oil. The difference is that each pound of pressure cooker contains far more heat energy that one finds in a pound of water or oil at its optimal cooking temperature. When water reaches its boiling point, a great deal of additional heat energy must be applied to the pot before it begins to boil. That energy is contained in the steam vapors that rise from a water at a boil. It actually reaches the threshold of 212 degrees F. Then, additional heat must be added to begin vaporizing water.
What makes pressure cooking so effective is that the energy contained in the pressure cooker is quickly given to the food products as the steam turns back to water. That conversion process is why some pressure cooker bums can be so severe.
WHY PRESSURE COOKER IS RIGHT
Pressure cooking is cost-effective, particularly when countertop steamers are used. They are energy-efficient, require low capital investment and can be used across meal periods and across a full menu. Also important when considering costs is that countertop pressure cooker is designed to prepare foods in single or small batches. That leads to minimal waste and optimal product quality.
In addition, countertop pressure cookers are quite supportive of a low-fat, healthful menu. In fact, your customers can build an entire low-fat or vegetarian menu around their countertop steaming equipment. Fat-filled foods, when cooked in a pressure cooker, release fat that is drained away. When compared with boiling and other food preparation techniques, countertop steaming also minimizes the loss of nutrients from foods.
PRESSURE COOKER AHEAD
Countertop pressure cookers - for the most part - rely on built-in steam generators rather than a central steam supply. This means that these units are inexpensive to install and can be placed almost anywhere in a foodservice operation.
Today's pressure cooker is more reliable and easier to maintain than the countertop steamers of years ago. What's more, some units have easily accessible ports that allow the user to add descaling agents. Some have open generators to allow for visual inspection and easy access to replace parts or indicator lights that warn the operator if generator cleaning is overdue.
To keep countertop pressure cooker working at maximum efficiency in operations where the tap water is hard, recommend an in-line water filter. By filtering out ions before they get to the generator, the unit will operate longer and consume less electricity.
Pressure cookers can be used to reheat a pre-assembled plate of food during off-peak hours when other cooking equipment is not fired up. These units are also suited for installation in sandwich stations where they can be used to heat up a portion of thin-sliced pastrami or corned beef. In an a la carte kitchen, a bank of steamers can be used to cook individual portions of vegetables, each of which is customized to a specific entree.
Pressure cooker can also be used to heat up egg-based breakfast items that complement a coffee bar's menu. In the evening, more-filling dishes can also be ready for service in just a matter of minutes. So, you have an insight into the benefits of a pressure cooker.
Conclusion:
Pressure cookers are among the easiest products to sell for that foodservice sales because of their of the numerous benefits. These cooking are cost-effective, energy-efficient and require minimal investment. Furthermore, these steamers have the capacity to cook all types of foods that range from vegetarian to reduced-fat meals. They also prevent the loss of nutrients in foods. You can see reviews and buy the best pressure cooker from amazon, I recommend reading the article from Pressure Cooker Portal before deciding to buy them.