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A form of sealable cooking pot invented by the French scientist Denis Papin in 1679. His idea was to cut-down on cooking times by cooking under pressure, thereby increasing the interior temperature way above its normal maximum of 100°C. His early models worked at 35 lbs to the square inch, and some as high as 50 p.p.s.i.
Most modern cookers operate at a more modest 15 p.p.s.i, and have an efficient system of safety valves.
The cooking time of potentially-tough items, such as pigeons, is halved, and the added pressure is a good tenderiser. Cooking times need careful monitoring, otherwise food can lose its texture and fall to bits. See our Recipe Section – 'Pigeons in a pressure cooker'.
If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.