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Pressure cookers Vs slow cookers is a debate with passionate supporters on both sides. Both types of cooker are celebrated for being energy efficient and convenient. They also can both be used to create superb meals. But what is the difference, how do they work and what can they be used to make? Discover all the benefits of using a slow cooker or pressure cooker with Farmison & Co today.
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The difference between slow cookers and pressure cookers is the way that they cook the food.
Both slow cookers and pressure cookers are countertop kitchen appliances that can be used in place of an oven which is why they are sometimes thought of as interchangeable. However, slow cookers and pressure cookers are not the same thing. That being said, some companies do sell multi-cookers which combine pressure cookers and slow cookers in one.
When combined with top quality meat, slow cookers can produce some excellent results. What's more, slow cookers are very energy efficient and easy to use. Below we are answering some of the top questions about slow cookers.
Here are some of the top benefits of slow cookers:
Traditionally cheaper cuts of meat always slow cook better. Slow cooking breaks down the connective collagen in meat, which turns into unctuous gelatine. This creates that soft and tender mouth feel we all crave.
If you are buying meat to slow cook, the tougher parts of the animal all work really well. Some of our favourite cuts of meat for slow cooking include:
In general, the longer you can cook meat in a slow cooker the better. All these cuts will give deliciously tender results when done on a low heat in a slow cooker. For the ultimate convenience, order your meat from Farmison & Co for delivery direct to your door.
It is virtually impossible to overcook meat in a slow cooker. Since the temperatures are much more accurate than a conventional oven or hob, cooking times are usually far more accurate. What's more, because it is a low temperature, slow cookers are a lot more forgiving if you leave something cooking slightly longer than it is supposed to. Overcooking can happen though if you use the wrong setting and temperature.
Crock-pot and slow cooker are often used interchangeably and there is not a lot of difference between the two. However, technically crock-pots and slow cookers are not the same thing:
So whilst all crock-pots are slow cookers, not all slow cookers are crock-pots. The typical slow cooker today is marketed as a crock-pot style slow cooker.
Like slow cookers, pressure cookers can also be used to make excellent meals. Unlike slow cookers, pressure cookers work quickly for short cooking times. Discover the answers to some top questions about pressure cookers below.
Yes, you can cook raw meat in a pressure cooker. Most pressure cookers have a sauté function. Simply brown your meat using the sauté function. Then add water and pressure cook for quick and tasty results. You don't need to brown your meat before pressure cooking but doing so will achieve better flavour.
Since the cooking chamber in a pressure cooker is a sealed area, the heat from the liquid builds and gets much hotter than in conventional steaming. This hot steam denatures the meat structure creating tender meat in a reduced time frame.
Most meats can be cooked in a pressure cooker. Some of the best cuts of meat for pressure cooking include:
As a general rule, the best meats for pressure cooking are usually fatty meats with bones, skin, and marbling from fat and tendons. Lean meats can be trickier to pressure cook.
Yes, it is considered healthy to cook meat in a pressure cooker as you are using steam instead of oil. As with any recipe though, the healthiness of the meal depends on what you are pairing the meat with.
The simple answer is yes you do have to put water in a pressure cooker when cooking meat. The longer answer is that you need liquid to create steam, but it doesn't have to be water. You can try anything from water, to a simple stock, red wine or even a Chinese style soy marinade. Typically you require a minimum of 1 cup of liquid when pressure cooking meat.
If you prepare meat in a pressure cooker and it turns out dry, this is usually because the meat has cooked too long & the natural juices have been squeezed out. The result is a tasty gravy but dry meat. To keep your meat moist, ensure there is enough liquid in the cooker and stick to cooking times.
The best quality meat calls for the best quality preparation. Whether you are making the family a delicious winter warmer in the slow cooker or trying a quick and easy recipe in the pressure cooker, our meat is the best for the job. We work with small, local farms and have close relationships with all of our farmers. Each pork sausage or beef steak that ends up on your plate can be traced back to the free range pig or grass-fed cattle which it came from. This traceability means we can be certain that we are only delivering the highest quality products. You can taste the difference. Take out the slow cooker or pressure cooker and Eat Better Meat with Farmison & Co.