Yes, I have been using it this way for almost 40 years. I really don't understand why people put the whistle immediately or keep the whistle on always. The reason for a steady stream of steam to come out is to push out all the air inside so a vacuum is formed and that is pressure cooking ! Another important reason for a steady stream of steam to come out is if the whistle holder is clogged with dirt or food particles, you would know if the steam does not come out steadily. This saves accidents with pressure cookers because if it is clogged, the cooker could burst. Also, please, please do not use aluminium pressure cookers especially for even slightly sour foods like tomatoes and tamarind or some vegetables. The acidic reaction this way is slow poison. Happy cooking!
Nearly 45 yrs we are cooking like this only. After steam buikds up, put whistle and cook on sim for the amount of time reqd for that particular food. Less fuel expense and cooking on simmer maked food more tasty. For dals, bring to boil, temove the foam, then add spices etc and close the lid.
I had learnt this technique to cook pulses as well from my father in law.... Felt nostalgic when she looked at the clock... Rip baba... Really helpful vidoe
Dr Ghose you caught it right. Most of us have been wasting fuel as we are unaware of this fact. No one taught us this. Thanks for making such an informative video😊
Very simply and beautifully explained,that you should not count the whistles but count the minutes or timing., to save gas.Govt used to advertise that you should reduce the flame once the pressure is built in cooker to save fuel consumption.Good reminder to all... Thanks
This is the way my mother taught me. She used to say that the pressure inside the cooker is effective only as long as it isn’t released by the whistle. There’s no point in wasting heat.
Yes, energy conservation is very important not just for us but for the entire planet. Not to say conservation of time... something so precious to us. Great job Dr Sudipta Ghose! Most beautiful f us need these kind of timely reminders ....
Thank you ma'am for this wonderful information. We all use pressure cookers at homes but we don't use them mindfully. We generally use the vessel counts and never see the timing. And unknowingly we are wasting the fuel which is so precious. Thank you so much once again 🙏
Very informative video...we all are using a pressure cooker from ages but didn't know this fact till now.. Thank you so much for sharing this useful information..
Please remember to lower the flame to the minimum once you see the pressure has built up. Even if you cannot Guate that reduce the flame after one whistle. Then usually three to four minutes are enough to cook most ingredients, unless they are tough ones like mutton etc. The whistle is only a safety feature, in case we continue cooking on high flame and pressure gets too much...then the cooker releases it periodically.
Ofcourse this is the way I have been cooking for the past 39 years. I am always surprised why people ask...how many whistles should we have for cooking. The moment the first whistle blows we need to reduce the flame to the lowest
Exactly! My mother and I(I'm almost 70 years old) have done that, too. After the first whistle or as soon as the pressure builds fully, the heat is reduced.
Very crucial household tip using scientific principle- combin 0:06 ing economics and science. I remember after marriage this is what I used to do as that was what my mother taught me. Nowadays we leave it to the maids who are in a hurry to go off. But I will insist on this. Also there is another older design of a pressure cooker where there are no whistles. That's what I had.
Scientifically it may be right but according to Ayurveda- (Vagabhatta ) Dr. Rajiv Dixit says cooking should be done in an open vessel where the food should be exposed to sunlight and air. So, actually pressure cooker should be used minimally or absolutely no. But, at the same time due to our busy schedules it is not viable these days so your way of pressure cooking can be considered an alternative in hurry or emergencies. 🙏🏻
I don't find explanation of Ayurvedic doctors correct. I fully believe in Ayurveda but it cannot be a dead system. It should also evolve in relevance to times. Ayurvedic core texts spoke of practices of their time. There was no pressure cooker then. If u cook in open, you take an hour to cook, whereas in pressure cooker u can achieve it in 15 minutes. In what way is cooking for an hour healthier than for 15 minutes?? I don't get the logic!
Very nice concept of your vlog. You can use more easy language because those who cooks at home should understand. Just a suggestion that please avoid overlapping dialogue.
Imho i think in those days when pressure cookers were new, women didnt have clocks in the kitchen... so after putting on simmer, number of whistles was as good as keeping it for a specific time.
How does it change while cooking daals. We need to give multiple whistles….. do we have any choice? Soups need less time and energy….what about rajma? Chole, daal etc?
That's exactly what has been explained. For cooking lentils, chick peas or whatever else, no need for letting extra steam build up and escape, resulting in whistles. Just lower the flame and cook for the estimated time needed.
While we've been cooking using pressure cooker, no Indian scientist has talked about the effects of high heat and high pressure on food. Until gora people come out with a research paper, I guess we will repeat our "mantra". 100% sure there'd be detrimental effects on the food. But most of the West doesn't use pressure cookers on a daily basis.
Overheating of food reduces the nutritional content of ANY food. Cooking in metal, where you have pressure built by the steam, (remember you get burns from steam vs fire), actually makes the nutrition disappear and you eat just the fiber of what’s left. So yes, if possible, move to earthen cookware, or manage the heat in your metal cookware. Meal prepping helps.
@@DI_Arpita_CY in Italy we have a famous soup called " Minestrone" (the great soup ) that is prepared with many and differente type of vegetable ...depending on the season . The cooking time was minimum 3 hours in very low flame . That soup was not only delicious but also very healthy , they found that was very rich of minerals . The minestrone was consumed in any season , and do not needed to eat other dish because was a complete meal with protein , carbs and vegetables . Now many italians cook the minestrone in very short time and with few vegetables, but the taste is not the same .
Yes, I have been using it this way for almost 40 years. I really don't understand why people put the whistle immediately or keep the whistle on always.
The reason for a steady stream of steam to come out is to push out all the air inside so a vacuum is formed and that is pressure cooking !
Another important reason for a steady stream of steam to come out
is if the whistle holder is clogged with dirt or food particles, you would know if the steam does not come out steadily. This saves accidents with pressure cookers because if it is clogged, the cooker could burst.
Also, please, please do not use aluminium pressure cookers especially for even slightly sour foods like tomatoes and tamarind or some vegetables. The acidic reaction this way is slow poison.
Happy cooking!
Many thanks for adding value to my video.
Hopefully you are going through other videos on my channel and will write comments on them too. 😊
Nearly 45 yrs we are cooking like this only. After steam buikds up, put whistle and cook on sim for the amount of time reqd for that particular food. Less fuel expense and cooking on simmer maked food more tasty. For dals, bring to boil, temove the foam, then add spices etc and close the lid.
I had learnt this technique to cook pulses as well from my father in law.... Felt nostalgic when she looked at the clock... Rip baba... Really helpful vidoe
@@somdattaghoshal6527
I learnt this from my mother. I now use a timer.
Dr Ghose you caught it right. Most of us have been wasting fuel as we are unaware of this fact. No one taught us this. Thanks for making such an informative video😊
Thanks for the first comment on this video. That was real quick Glad that you find my video useful for saving fuel.
What is the ideal time of chickpeas to be cooked properly??
Very simply and beautifully explained,that you should not count the whistles but count the minutes or timing., to save gas.Govt used to advertise that you should reduce the flame once the pressure is built in cooker to save fuel consumption.Good reminder to all... Thanks
This is the way my mother taught me. She used to say that the pressure inside the cooker is effective only as long as it isn’t released by the whistle. There’s no point in wasting heat.
Yes, energy conservation is very important not just for us but for the entire planet. Not to say conservation of time... something so precious to us.
Great job Dr Sudipta Ghose! Most beautiful f us need these kind of timely reminders ....
Very practical and informative
Thank you ma'am for this wonderful information. We all use pressure cookers at homes but we don't use them mindfully. We generally use the vessel counts and never see the timing. And unknowingly we are wasting the fuel which is so precious. Thank you so much once again 🙏
प्रेशर कुकर के बारे में बहुत अच्छी जानकारी दी है सुदीप्ता आपने ।बड़े काम की बातें बताई। अच्छी वीडियो है। Thankyou
Very informative video...we all are using a pressure cooker from ages but didn't know this fact till now.. Thank you so much for sharing this useful information..
Please explain.. I didn't understand
So insightful video of our everyday use!
Excellent information for conserving energy 👍🏻will definitely follow this.. thanks Dr Sudipta 💕
Great ! Simple but so clear...will remember - not the no of whistles, but the time. Thank you once again ma'am 😊
Please remember to lower the flame to the minimum once you see the pressure has built up. Even if you cannot Guate that reduce the flame after one whistle. Then usually three to four minutes are enough to cook most ingredients, unless they are tough ones like mutton etc.
The whistle is only a safety feature, in case we continue cooking on high flame and pressure gets too much...then the cooker releases it periodically.
However I don’t very much know but this is very informative for saving fuel😊
I'm so glad you made this much needed video.
I use a timer.
Ofcourse this is the way I have been cooking for the past 39 years. I am always surprised why people ask...how many whistles should we have for cooking.
The moment the first whistle blows we need to reduce the flame to the lowest
I exactly do the same
Desi illogical way. Time under pressure is the correct method.
Exactly! My mother and I(I'm almost 70 years old) have done that, too. After the first whistle or as soon as the pressure builds fully, the heat is reduced.
Very informative and interesting.It's of great value to common masses particularly to ladies.
Thanks .. very informative.. didn’t realise it till now.. will be careful now 💕
Even I cook on slow flame sometimes so that the food is properly cooked but still your video is really informative and helpful thanks for sharing
Nice video!!Easy way to explain thermodynamics !!!
Thankyou ma'am.
A good technique to save fuel..
Home science... useful information made clear quite effectively.
I usually put d flame to d lowest after first whistle but it’s a good reminder to train d maids Keep making such informative videos I always enjoy ❤️
Very crucial household tip using scientific principle- combin 0:06 ing economics and science. I remember after marriage this is what I used to do as that was what my mother taught me. Nowadays we leave it to the maids who are in a hurry to go off. But I will insist on this. Also there is another older design of a pressure cooker where there are no whistles. That's what I had.
Very good and useful information.I always do this.
Good technique. The highest pressure is 'saturated vapour pressure' at that temperature.
Very TRUE information Sudipta dear
Well said ❤❤❤❤
Very useful information..thanks Sudipta..👌
Very informative video. Thank you ma’am. 👏🙌
V true.. all cooks n maids shud be taught it..
Thanks for sharing..one request to keep the mobile away from the gas oven to be on a safer side.
Thank you, very useful reminder.
Hmmm! good scientific reason At the same time u r looking beautiful 🤩
Scientifically it may be right but according to Ayurveda- (Vagabhatta ) Dr. Rajiv Dixit says cooking should be done in an open vessel where the food should be exposed to sunlight and air. So, actually pressure cooker should be used minimally or absolutely no.
But, at the same time due to our busy schedules it is not viable these days so your way of pressure cooking can be considered an alternative in hurry or emergencies. 🙏🏻
Do you do everything Ayurvedic way?
Open vessels lose nutrients, pressure cookers don't.
its true abt pressure cooker. slow cooking is cinsidered healthy even in japan.
Then you have to cook outside in open sun.
I don't find explanation of Ayurvedic doctors correct. I fully believe in Ayurveda but it cannot be a dead system. It should also evolve in relevance to times. Ayurvedic core texts spoke of practices of their time. There was no pressure cooker then. If u cook in open, you take an hour to cook, whereas in pressure cooker u can achieve it in 15 minutes. In what way is cooking for an hour healthier than for 15 minutes?? I don't get the logic!
Very nice concept of your vlog.
You can use more easy language because those who cooks at home should understand.
Just a suggestion that please avoid overlapping dialogue.
Thank you for your appreciation. Will keep your suggestions in mind for future videos. You may like to watch other videos on this channel.
Thank you mam very important topic of my daily life
Wow! Mind blowing.I admire the channel idea.
Very informative video ma'am..
This is something new !! Thanks !!
My mom was cooking with this method always!
And I too.
Super informative
I think many of us are already doing this.
Very nice ma'am!
So Informative
Quiet informative ‼️
Thankyou mam, for creating awareness among us🙏🙏
Informative
Imho i think in those days when pressure cookers were new, women didnt have clocks in the kitchen... so after putting on simmer, number of whistles was as good as keeping it for a specific time.
Nice
How does it change while cooking daals. We need to give multiple whistles….. do we have any choice? Soups need less time and energy….what about rajma? Chole, daal etc?
That's exactly what has been explained. For cooking lentils, chick peas or whatever else, no need for letting extra steam build up and escape, resulting in whistles. Just lower the flame and cook for the estimated time needed.
@@EverydayLifeandScienceand what is the estimate times to cook the different dals ?
This is how we used to pressure cook in the 80s.
Then came the no. of whistles nonsense.
While we've been cooking using pressure cooker, no Indian scientist has talked about the effects of high heat and high pressure on food.
Until gora people come out with a research paper, I guess we will repeat our "mantra".
100% sure there'd be detrimental effects on the food. But most of the West doesn't use pressure cookers on a daily basis.
Kar ke dekho aaj hi abhi karne ja rahi hun 😂
Waise kitchen me itni sunder saree kaun pehanta hai!!! Itna taiyar hoke kaun jata hai?
Numerous Indian saris , specially cotton saris all day, even when cooking.
Overheating of food reduces the nutritional content of ANY food. Cooking in metal, where you have pressure built by the steam, (remember you get burns from steam vs fire), actually makes the nutrition disappear and you eat just the fiber of what’s left. So yes, if possible, move to earthen cookware, or manage the heat in your metal cookware. Meal prepping helps.
Please do proper research on this before commenting.
@@pragawa give me a SPECIFIC point you disagree with. Otherwise you are just ranting.
@@DI_Arpita_CYoverheating the food will destroy only the vitamins .
Minerals instead will be more easy to assimilate .
@@pieraspisso4265 thank you for the clarification 😊
@@DI_Arpita_CY in Italy we have a famous soup called " Minestrone" (the great soup ) that is prepared with many and differente type of vegetable ...depending on the season . The cooking time was minimum 3 hours in very low flame . That soup was not only delicious but also very healthy , they found that was very rich of minerals .
The minestrone was consumed in any season , and do not needed to eat other dish because was a complete meal with protein , carbs and vegetables .
Now many italians cook the minestrone in very short time and with few vegetables, but the taste is not the same .