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A pressure cooker is a sealed vessel used for cooking food with the use of high pressure steam and water or a water-based liquid, in a process called pressure cooking. The high pressure limits boiling and permits cooking at higher temperatures, allowing food to be cooked faster than at normal pressure.
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| Subject | Predicate | Object | Confidence | Src |
|---|---|---|---|---|
| Pressure cooker | is a | sealed vessel used for cooking food with the use of high pressure steam and water or a water-based liquid | 0.90 | text |
| the microwave oven | instance of | along with competition from other fast cooking devices | 0.80 | text |
| a mechanism that prevents the cooker from being opened until it is entirely depressurized | instance of | with the addition of new safety features | 0.80 | text |
| canning retorts | instance of | this sealing design is typically used for larger units | 0.80 | text |
| autoclaves | instance of | this sealing design is typically used for larger units | 0.80 | text |
| roasting | instance of | Pressure cooking cannot be used for cooking methods that produce little steam | 0.80 | text |
| pan frying | instance of | Pressure cooking cannot be used for cooking methods that produce little steam | 0.80 | text |
| or deep frying | instance of | Pressure cooking cannot be used for cooking methods that produce little steam | 0.80 | text |
| stock | instance of | but recipes and books for pressure cookers take this into account.AssemblingFood is placed inside the pressure cooker with a small amount of water or other liquid | 0.80 | text |
| steamed puddings call for gentle pre-steaming | instance of | generally without further loss of steam.Recipes for foods using raising agents | 0.80 | text |
| without pressure | instance of | generally without further loss of steam.Recipes for foods using raising agents | 0.80 | text |
| in order to activate the raising agents prior to cooking | instance of | generally without further loss of steam.Recipes for foods using raising agents | 0.80 | text |
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