Pressure Cookers: “Food For Thought” ~ 1949 Pressure Cooking Institute; Spring Byington
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“Entertaining and instructive demonstration of pressure cooking by Spring Byington.” Produced by Dudley Pictures Corporation.
Public domain film from the Library of Congress Prelinger Archives, slightly cropped to remove uneven edges, with the aspect ratio corrected, and one-pass brightness-contrast-color correction & mild video noise reduction applied.
The soundtrack was also processed with volume normalization, noise reduction, clipping reduction, and/or equalization (the resulting sound, though not perfect, is far less noisy than the original).
Pressure cooking is the process of cooking food, using water or other cooking liquid, in a sealed vessel, known as a pressure cooker. As pressure cooking cooks food faster than conventional cooking methods, it saves energy. Pressure is created by boiling a liquid, such as water or broth, inside the closed pressure cooker. The trapped steam increases the internal pressure and allows the temperature to rise. After use, the pressure is slowly released so that the vessel can be safely opened.
Pressure cooking can be used for quick simulation of the effects of long braising. Almost any food which can be cooked in steam or water-based liquids can be cooked in a pressure cooker…
History
In 1679, the French physicist Denis Papin, better known for his studies on steam, invented the steam digester in an attempt to reduce the cooking time of food. His airtight cooker used steam pressure to raise the water’s boiling point, thus cooking food much more quickly. In 1681, Papin presented his invention to the Royal Society of London, but the Society’s members treated his invention as a scientific study. They granted him permission to become a member of the Society afterwards.
In 1864, Georg Gutbrod of Stuttgart began manufacturing pressure cookers made of tinned cast iron.
In 1918, Spain granted a patent for the pressure cooker to Jose Alix Martínez from Zaragoza. Martínez named it the olla exprés, literally “express cooking pot”, under patent number 71143 in the Boletín Oficial de la Propiedad Industrial. In 1924, the first pressure cooking pot recipe book was published, written by José Alix and titled “360 fórmulas de cocina Para guisar con la ‘olla expres'”, or 360 recipes for cooking with a pressure cooker.
In 1938, Alfred Vischer presented his invention, the Flex-Seal Speed Cooker, in New York City. Vischer’s pressure cooker was the first one designed for home use, and its success led to competition among American and European manufacturers.[3] At the 1939 New York World’s Fair, National Presto Industries, which was then known as the “National Pressure Cooker Company”, introduced its own pressure cooker.
Variants
An autoclave is a type of pressure cooker used by laboratories and hospitals to sterilize equipment.
In the food industry, pressure cookers are often referred to as retorts or canning retorts.
Large pressure cookers are often called pressure canners in the United States, because of their capacity to hold jars used in canning. Pressure canners are specifically designed for home canning, whereas ordinary pressure cookers are not recommended for canning due to the risk of botulism poisoning, because pressure canners hold heat and pressure for much longer than ordinary pressure cookers; these factors are a critical part of the total processing time required to destroy harmful microbes.
Pressure fryers are used for deep fat frying under pressure, because ordinary pressure cookers are not suitable for pressure frying…
Pressure cookers are typically made of aluminum (aluminium) or stainless steel. Aluminum pressure cookers may be stamped, polished, or anodized, but all are unsuitable for the dishwasher. They are cheaper, but the aluminum is reactive to acidic foods, whose flavors are changed in the reactions, and less durable than stainless steel pressure cookers.
Higher-quality stainless steel pressure cookers are made with heavy, three-layer, or copper-clad bottoms (heat spreader) for uniform heating because stainless steel has lower thermal conductivity.
