



Why Cooking Rice with a Pressure Cooker Tastes Better:
Improved Texture, Flavor, and Nutrition
Higher Boiling Point Under Pressure: At normal atmospheric pressure (1 atm), water boils at 100°C. Inside a pressure cooker (typically 1.2 – 1.5 atm), water boils at 105–120°C. This higher temperature helps rice cook faster and more evenly, softening the grains for a tender, pleasant texture.
Better Starch Gelatinization: Starch gelatinizes between 60–80°C, but under pressure at over 100°C, the process is more complete, giving rice a stickier, springier texture.
Enhanced Maillard Reaction: Higher pressure and heat encourage Maillard reactions between amino acids and sugars in rice, creating richer aroma compounds, natural sweetness, and appealing color.
Benefits of Pressure-Cooked Rice
More Nutrients Retained: Limits loss of B vitamins and minerals. According to Zhang et al. (2018) in Nutritional Retention in High-Pressure Cooked Rice, pressure cooking retains 80–90% of vitamins B1 and B2, compared to 50–60% with conventional cooking.
Better Aroma: Pressure cooking traps volatile aroma compounds such as 2-acetyl-1-pyrroline (responsible for rice’s signature fragrance), according to Yoshida et al. (2016) in Impact of High-Pressure Cooking on the Aroma Compounds of Rice.
Softer, Stickier Rice: High heat and pressure ensure starch swells properly, making each grain plump without drying out or becoming mushy.
Faster Cooking: Cuts down cooking time compared to traditional methods.
Preserved Natural Flavor: Steam and volatile compounds are sealed in, protecting rice’s natural sweetness and aroma.
Pressure Cooking for Other Foods
Vitamin and Mineral Retention: A study in the Journal of Food Science found that broccoli cooked in a pressure cooker retained 92% of its vitamin C, compared to 78% when steamed and 66% when boiled.
Enhanced Antioxidants: Research from North Dakota State University showed pressure cooking increased antioxidant activity in beans, unlike boiling or steaming which reduced it.
Power Heat 3D Technology
Kuchen’s Induction Heating Pressure Cooker applies electromagnetic induction combined with 3D heating design to heat food evenly. Instead of a bottom-heating plate like conventional cookers, Power Heat 3D uses Foucault currents (like an induction hob) to heat the inner pot directly.
With induction coils placed at the base and around the pot walls, heat is distributed 360° evenly across the entire pot, ensuring precise and efficient cooking.
Advantages over Conventional Bottom-Heating Rice Cookers:
Even Cooking, Better Taste: Heat surrounds food for perfectly fluffy rice without burnt bottoms or raw tops. Stews and steamed dishes also cook evenly while preserving natural flavors.
Faster Cooking: Heat is generated directly inside the pot and distributed uniformly, cutting cooking time.
Energy Efficiency: Induction heating converts ~90% of energy into cooking heat, reducing wasted electricity.
Precise Temperature Control: Smart sensors and microprocessors manage heat for each cooking phase.
Durability: Fewer mechanical parts mean longer lifespan.
Dual Premium Inner Pots
✅ Cast Iron Inner Pot (5-layer with Japanese Nonstick Coating): Best for rice, porridge, sticky rice.
✅ Stainless Steel 304 Inner Pot: Ensures rapid heat conduction for stews, soups, and savory dishes.
Other Key Features
Induction Heating Technology, 2200W, 5L Capacity – Fast, flavorful cooking for Vietnamese family needs.
Vietnamese Touch Control Panel – Modern yet simple for all users.
16 Cooking Programs & 3 Pressure Levels – Flexible cooking for different dishes.
Add-Ingredient Function – Conveniently add ingredients mid-cooking.
24-Hour Preset Timer – Schedule meals up to 24 hours in advance.
Noise-Reduction Valve & Detachable Inner Lid – Prevents insect intrusion, makes cleaning easy, and ensures food safety.
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