Can a pressure cooker be used for making desserts during batch prep?

Question

Can a pressure cooker be used for making desserts during your batch prep? Discover how to make kheer, halwa, and other sweets in this time-saving tool.

Answer 1

Yes, a pressure cooker can be used for making certain desserts during batch prep, especially those involving steaming or braising, like cheesecakes, custards, rice puddings, and even some cakes. It significantly reduces cooking time and can produce consistent results.

Detailed Explanation:

Pressure cookers create a high-pressure, high-temperature environment that speeds up the cooking process. This is particularly useful for desserts that require long cooking times, such as cheesecakes or rice puddings. The moist heat environment is ideal for achieving a creamy, even texture.

Here's how you can use a pressure cooker for desserts:

1. Choose the Right Recipe: Not all desserts are suitable for pressure cooking. Look for recipes specifically designed for pressure cookers or adapt existing recipes by reducing the cooking time significantly.
2. Use a Trivet: Most pressure cooker dessert recipes require you to place the dessert in a heat-safe dish on a trivet inside the cooker. This prevents the dish from directly touching the bottom and burning.
3. Add Water: Pour the required amount of water into the pressure cooker. This water creates the steam necessary for pressure cooking.
4. Set the Cooking Time: Pressure cooking times for desserts are generally much shorter than traditional baking times. Start with a shorter time and increase if needed.
5. Natural Pressure Release: For many desserts, a natural pressure release is recommended. This allows the pressure to release slowly, preventing the dessert from collapsing or becoming rubbery.
6. Check for Doneness: After the pressure is released, carefully remove the dessert and check for doneness. A toothpick inserted into the center should come out clean (for cakes) or the dessert should be set (for custards).

Pro Tip:

Always err on the side of undercooking when pressure cooking desserts. You can always cook it for a few more minutes, but overcooked desserts can become dry or rubbery and are difficult to salvage.