Page 45 - Cook with Ease: Tips and Recipes for Small Families - Serving 1-2

Chapter 1
Basic Knowledge

6. Vacuum Cooker

A vacuum cooker consists of two pots, one within the other. The vacuum
between the outer insulated pot and the inner stainless steel pot helps slow down
heat loss. In this way, food can still be cooked and kept warm without continued
heating.

To cook with a vacuum cooker, put the food into the inner pot and bring
it to a boil. Then, put it inside the outer pot and cover the lid. The vacuum
between the two pots can keep the temperature of the inner pot. Before
mealtime, take out the inner pot, bring to a boil again and add some seasonings
to the food. This cooking method is suitable for preparing food with a longer
cooking time (e.g. soup, congee, braised meat). Vacuum cooking is easy and
environmentally friendly as neither continuous flame cooking nor electricity is
needed. Families of 1 to 2 people can consider this cooking method.

Cooking Tips

Since vacuum cooking or pressure cooking can preserve more water in food, water should be
added modestly to dishes so as not to affect their taste. To braise food, add just enough water to
cover the ingredients.

If a vacuum cooker is loaded with soup or oil-rich food, a layer of fat will be formed over
the food surface which often blocks the release of steam. Before taking out the inner pot for
reheating over a low heat, slowly open the lid first and gently stir the food inside to let the steam
out. Otherwise, there may be oil splashing which can cause burns.

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