Is your Pressure Cooker Destroying Nutrients?

A pressure cooker is one of the best ways to cook a lot of ingredients, particularly dal in the most energy efficient manner, but there seems to be a lot of scaremongering about it "destroying" nutrients. This is patently silly. This also seems to be a North Indian myth rather than a South or East Indian thing because pressure cookers have been central to rice based regions for at least a century. My grandmother used to use a pressure cooker!
I mean, by all means, go ahead and cook your dal in an open pot, but then I am assuming you have enough to burn given the current cost of LPG!

[@sumanakasturi8738]

"Usually people asking you to do manual labour tend to have assistance" - Krish, 2023!

[@Tamaresque]

Yes, that stood out for me, too. 🙂

[@krishashok]

Hehe!

[@avadhanam77]

@@krishashok and assistants too :)

[@mastermind82134]

Hey Krish, need a video on traditional oils like mustard oil( banned in US, Europe.. for cooking), coconut oil etc Vs olive oil/avacado oil. Also is extra virgin olive oil really bad at high temperatures? Would be great if you do a cooking oil tier list/comparison for different scenarios. I'm really learning a lot from ur videos which are really unbiased/fact based.

[@krishashok]

EVOO wont kill you at high temperatures, but it will lose flavour. Will post on Mustard oil

[@Susmeetjain]

Krish!! You have been picking all the exact topics I need clarifications on. Had to drop this comment to thank you. And damn! I will have to go and buy your book. Have to appreciate your personal brand building around the one area you have mastered. Inspires me to do something similar with my life.

[@Parnandhi]

This is such a breather... Specially when u hv a toddler who just started solids.. and u hv 10001 mouths arround giving tedious baby rearing suggestions

[@krishashok]

Haha please ignore all such advice. Every person is at best a parent to 1-2 people in their lives. Doesn’t make anyone an expert. The only people worth listening to about children is kindergarten teachers

[@vaishnavichandramohan199]

​@@krishashok Hey, pediatricians too :)

[@krishashok]

@@vaishnavichandramohan199 Haha alright!

[@zainulabidmathilvliyammada6040]

@@krishashok Mmmmmm Mmmmmm nnnnnnnnnnnnnnnnnn MN vccnnn BBC xnznnxnxnxnxnxnxnnxnnxnxnnxnnn

[@meta5291]

Please. This is pseudoscience. As the pressure increases, boiling point rises. This is how your refrigerator works. And THIS IS WHY I AVOID WATCHING DESI KZbin CREATORS, sorry.

[@ASNarayana-wn2pj]

As pressure increases temperature of water and steam also increase. At design max pressure , weight lifts and pressure gets relieved. Cooking takes place at a progressively increasing temperature of water until pressure gets relieved.

[@meenakshir4407]

Sir really love you for breaking all the myths surrounding cooking and food. Mothers in India are always made to feel guilty for doing anything. So i thank you very much for giving us the much needed support nd encouragement 🙏. Gratitude from a mom of 2 kids who feels guilty always.

[@arkajyotijana7900]

Great content! Thanks Krish! I'm just curious about what happens to nutrients when the ingredient is baked.

[@ecoheart81]

Hi Krish, can you please also address the side effects of "high pressure" when cooking in a pressure cooker?

[@JC-ue4et]

Hello Krish,such a clarity and confidence on your videos. Does pressure cooker retains any harmful Strach or something that progressively affects diabetes? This is another one going around. TiA

[@krishashok]

No such thing.

[@UkpscUpdates007]

Do you have any lab report for cooked food in pressure cooker vs non

[@sureshhajra]

Could you please make a video on why slow cooking (dum pukht) is preferred over pressure cooking (especially for meat) , Is it really true that slow cooking releases more flavors and makes it tastier ?

[@krishashok]

Slow cooking of bone in meat at low temperatures results in the hydrolysis of collagen in connective tissue which becomes gelatin, that provides that unctuous rich texture in the mouth

[@sureshhajra]

@@krishashok Thank you so much Sir, for your explanation

[@jujijiju6929]

"You can't digest raw dal" ... Challenge accepted.

[@krishashok]

Haha

[@ashwinjoshi9250]

You are wring at 00:19 that water in pressure cooker is below 100 degree Celsius. A pressure cooker's internal pressure can increase by 15 pounds per square inch (psi) to almost 30 psi. At this pressure, water boils at 121°C (250°F)

[@meta5291]

I think he revised the pseudo science video. I AVOID desi videos on science and technology... 😂

[@rawsuresh]

One reason thrown around against pressure cooking is that the starch which should be separated (by draining out - such as in traditional cooking) is staying put with the rice and is therefore the reason for weight gain. What are your thoughts about this?

[@hanuma1512]

☝️ first he said that as long as water is there, the temperature will be below 100degrees celcius. After that he said that water temperature is above 100degrees. So which one is correct 😢😢😢?

[@krishashok]

Good point. Here is what happens. At normal air pressure cooking, anything in water will stay under 100C. Inside a pressure cooker, once pressure has built up, the boiling point increases to 121 (at 1 bar above atmospheric pressure). So to be clear, what I should have said is "the temperature always stays below the boiling point of water")

[@hanuma1512]

@@krishashok Understood. Thank you so much Krish for the reply. 😊

[@nr2321]

Glad to see a logical explanation for this...while i always knew this was the case, but didnt know how to explain it to others. But anyway some people would prefer to believe otherwise because it makes them feel good about their traditional values. 😃

[@rohithpokala]

Salads should be raw or boiled(atleast steamed)? Because boiling can kill any microbes, but also make nutrients lose. Any suggestions?

[@krishashok]

Depends. If you think your vegetables run the risk of having pesticide residues etc, wash well and cook

[@rohithpokala]

@@krishashok thanks. But what about anti-nutrients? Some vegetables have anti-nutrients if we eat raw they may cause some problem? So the solution will be to eat more salad after cooking to compensate for that extra nutrient loss?

[@krishashok]

@@rohithpokala Look, unless your diet is just entirely salads, this will not be a problem. Have a mixed diet of both cooked and raw veggies. The raw veggies give you more micronutrients and the cooked veggies have less anti-nutrients

[@irarepozaryt]

Im using pressure cooker everyday on every meat i cook. Is it ok? i dont cook traditionally cause meat cooks 1hr or more. In pressure cooker it just takes about 30-45 mins

[@krishashok]

Perfectly OK

[@27911972]

Hi Krish, could you do a video on non stick cookware and plastic usage in kitchen. I have seen a doctor’s video saying both causes cancer.

[@krishashok]

I have posted on non-stick. It's quite safe to use. Just replace when it starts to peel off badly

[@kumartalele5757]

As per one youtube influencer bobby parish : use either steel / porcelian / cast iron ( no non-stick )

[@preethivasanth1363]

Thanks for all the good videos sir!!! Very informative 🎉😊

[@krishashok]

So nice of you

[@prasant825]

Was there ever physical analysis done in lab on pressure cooker cooking and open vessel cooking to check nutrient destruction?

[@namratasamra281]

valid question.. and I see no answer to this question? wonder why? also why is it that dal taste much better when cooked in a clay pot

[@msaw504]

But that will reveal the truth and hit a certain industry's revenues. Why isn't a person speaking in English on youtube enough to convince you like it has done for many others in the comment section?

[@athulya4147]

Is it wise to have raw foods, given our pesticide residue levels and unregulated farming and marketing methods?

[@krishashok]

It is indeed a concern, but in general, it's good to wash well and have a diet of both raw and cooked foods

[@basakpamela6528]

Some claim that starchy foods make acrylamide under pressure cooking, any take on that?

[@krishashok]

Needless fearmongering

[@altonjesus1]

Excellent...

[@krishashok]

Thank you! Cheers!

[@krishanunath2599]

Hi Krish I wanted to know your views on use of Aluminium untensils in the kitchen. Can you make a video to throw some light on it.

[@krishashok]

Will do

[@bachinsanchal1007]

What about acrylamide related during cooking in pressure cooker

[@krishashok]

Acrylamide requires sustained high temperature cooking of starches in situations like baking or deep frying. Not pressure cooker

[@adroy7]

Apologies if you have addressed this before, but what are the advantages/disadvantages of using extra water for cooking so that one may discard the starchy water? I have a feeling (unscientific, though, that might sound) that I may be throwing out some useful nutrients, but then again, the starchy water may have a high glycemic index (a concern for the stage-2 diabetics in the house).

[@Tamaresque]

If you are making rice in a pressure cooker there should be no water left over. I'm not sure what the proportion is for white rice, as I use brown, but for me, just under twice the amount of water to rice by volume means all the water is absorbed into the rice. If you are cooking vegetables, you only need enough water to cover the base of the pan. They will cook in the steam.

[@adroy7]

@@Tamaresque I was referring to using an open vessel, so that one may discard the extra water to get rid of some of the starch, which isn't an option with a pressure cooker.

[@gatelecturestamil]

​@@adroy7 Use a smaller vessel inside pressure cooker to cook rice, then drain the water. So u can pressure cook the rice, also drain the excess water.

[@adroy7]

@@gatelecturestamil Thanks for the tip. Will try it out. Also wanted to ask the OP whether one should throw the starchy water or not. Is it scientifically proven to be unhealthy or are there benefits of consuming it?

[@gatelecturestamil]

@@adroy7 It is our choise. Of we want to cut down the extra sugar we can throw it especially for diabetic people.If u understand Tamil u can watch Dr.Arunkumar's video regarding this he clearly explain regarding this,even if u don't understand Tamil he give subtitles.Or we can drain the water and allow that water to ferment and then consume,that has health benefits bcoz of the fermentation

[@farhanahashim5084]

Tks Sir ... Another excellent explanation !! Making our lives better !!😅😅😅

[@shashank1062]

Sir, please a make a video about proteins.. which protein is better, whey vs plant protein digestibility. Is it okay to take whey regularly? For non gym goers?

[@krishashok]

will do. You can take whey if you are working out regularly and also dont have any existing kidney problems

[@ranand089]

dhanyawad

[@anilv4]

krish thank you. do you have any tips on cooking time for each ingredients like meat, chicken, dhal, rice etc

[@krishashok]

It’s in my book!

[@Tamaresque]

Google and KZbin will both come up with answers for you.

[@sonykada5804]

Ok. But when we cook rice or dal in pressure cooker it spoils quickly when compared to cooking in a vessel.

[@nilakv2522]

Is flash cooking or OPOS style cooking healthy/healthier?

[@krishashok]

As a general rule, we tend to overthink the "health" aspects of cooking methods. Focus instead on what all you eat. If it's a mix of cooked and raw, and nutritionally balanced and not too many calories, none of the other things matter

[@nilakv2522]

@krishashok Thanks a lot for the reply. Yes, I understand that. But still curious about the science of it..whether slow open cooking at low temperature or fast closed cooking at high temperature retains more nutrients, especially since there is a lot of contradicting health information on the web. Also, a bit unsure if it is advisable to give very young kids raw veggies considering all the chemicals that are used these days and the soil contamination.

[@badrinathbaddepudi6966]

why the taste of daal cooked independently is tastier than the one cooked in pressure?

[@MukeshKumarmukeshiaf]

Hey @Krishashok can you please make a video on aluminum vs stainless steel pressure cookers Pl? I have 3 sizes aluminum pressure cooker are those safe to use?

[@krishashok]

Yes they are!

[@tetrateq4101]

How about cooking vegetables in pressure cooker

[@krishashok]

You can!

[@thaisstone5192]

Its really annoying when people perpetuate these daft "horror stories" around food and its preparation. Like the people who pretend the Earth is flat; it ISN'T, because all the cats would have pushed everything over the edge decades ago. 😏😏😏😏

[@krishashok]

Hahahaha

[@divadips5537]

🤣🤣🤣🤣

[@divadips5537]

Seriously! Empty vessel make more noise.

[@shantanuzodpe9880]

okay but most pressure cookers are made of Aluminium and it leaches into food which is toxic right? if we cook in a clay pot it retains most of the nutrients and gives the food a good earthy taste + if we cook food in cast iron vessel it gives us some iron which is good aswell, what do you think about this?

[@krishashok]

What nutrients does a claypot retain that aluminium or steel do not?

[@shantanuzodpe9880]

@@krishashok i am not saying that aluminium does not retain nutrients, i am saying that cooking in aluminium utensils leaches the aluminium in our food which is toxic for our body

[@krishashok]

It actually doesn't leach any meaningful amount unless you slow cook highly sour ingredients over really long periods of time@@shantanuzodpe9880

[@madhavimotamarry7434]

Sir do a video on cookware

[@say2alok]

Are aluminium utensils harmful for health? What are other healthier alternatives except stainless steel? What about using traditional copper and brass utensils? Please list myth and fact, pros and cons for the same. Thanks!

[@krishashok]

Aluminium is fine. Just don’t break your head about cookware materials

[@HarshKS2]

He made a vid, check out

[@subhashinij754]

Pls throw some light about e coli bacteria in raw food particularly cabbage . Then pls give tips how to consume raw vegetable salad safely

[@ManOfSteel1]

why don't you do an actual cooking comparison of daal(cooking rice in cooker is like using talvar to apply butter) vs cooked on a casserole with lid. have some expert to judge the final product on the basis of cooking time, taste, texture and softness. Adam raguesa does it well but his topics are based on his sponsors so most of the revelant stuff is left out. speaking about my personal experience my mom used to cook in cooker and the Methi Dana in daal were always hard and I cook in a pan with lid(~30min on slow flame, maybe less time at higher heat) I don't even feel the difference between gala hua daal and Methi Dana it melts in mouth, something that I've noticed.

[@dr.vijayanraju3656]

Thanks Krish, now I can talk to my mom.... With bit of science to confuse her and win the argument .....😊

[@krishashok]

Hehe

[@FoodonFirebyDr.Soumya]

Cant thank u enough

[@maheshbhatt1255]

Pl.read some physics to know the effect of vapour pressure ,as pressure increases the boiling temperature also increase. It goes high above 100. Certainly it lower nutrition value of food.

[@krishashok]

What exact nutrients does it lower?

[@VAKUL-DC]

any insights about the oligosaccharides in dal breaking down when cooked on open causing less bloating (gas) vs them not completely breaking down completely in pressure cooker causing more bloating.

[@krishashok]

Exact opposite. Dal cooked in pressure cooker is regularly easier to digest by people prone to bloating

[@majormajor7925]

I'm not worried about the pressure cooker destroying the nutrients, I'm terrificed it'll explode and destroy me!

[@tiptoptelugus5801]

Wow amazing

[@maheshdeore4010]

❤❤❤❤❤❤❤

[@Prathmesh31]

I guess main stream india news channel won't find this video suitable to their tatse as this was not cooked under pressure of retaining TRP of stoneage ideology audience🗿😏😂

[@krishashok]

Haha

[@divadips5537]

I am going to buy more pressure cooker tomorrow 😂

[@krishashok]

Yay! Buy pressure cookers! Save the planet

[@divadips5537]

@@krishashok yes yes ...this bit i can do to save our planet🙂

[@aparna102]

Was waiting for this episode. Pressure cookers and instant pots were easy targets for villainizing. Thanks again for busting myths 😀

[@krishashok]

Thank you

[@AscendedStark]

Woah ! I got a very important answer from this video.. "Does Chai still have Protein after all the Boiling ?" - Yes it does ! 😁

[@wellnesswithvijay]

You didn’t talk about Fiber destroying in pressure cooker. Pressure cooking is not good is a fact. Don’t take my word… Do this challenge; eat pressure cooked food 3 times a day for a month. And post here if your digestive health is still good and you are not feeling acidic, gas, or bloating issues. Advice to viewers: Don’t listen theory and believe it. Your Health should be important to you. Take care.

[@krishashok]

As a south indian, I've eaten pressure cooked food for MY ENTIRE LIFE

[@rajprakash6536]

Rice in cooker in Good or direct rice after excluding Boiled water is good ?

[@krishashok]

Both are fine. Draining method might reduce calories by a bit

[@saulgoodman124]

You make very engaging and interesting videos, krishashok.

[@krishashok]

Thank you!

[@ArijitPatra-g4m]

But it does kill flavour no? I have tasted pressure cooked mutton and wok cooked mutton and I choose to eat wok cooked mutton every single time.

[@krishashok]

Depends on the dish and ingredient. In general, meats almost always do better, flavour wise, at low temperature

[@homely6616]

Learning science from u.. Which i have not learnt properly in my school.. You are a great teacher who can make every topic lucid .. Stay blessed.. You are our saviour.. From misinformation.. From scare business

[@krishashok]

Thank you

[@pypypypy3303]

​@@krishashok😢😂🎉😢😂😂😊 😊😊🎉🎉🎉😂😊😊 🎉😂🎉😂🎉😅😢🎉😢🎉😮😮

[@meta5291]

Boiling point rises with pressure... Get your physical chemistry right.

[@Shivkumar-vk2cc]

Misguiding people

[@krishashok]

Lol why

[@souravshaw859]

Talk with some sense man! At least give an explanation why

[@harveyhonor3670]

But open vessel cooked rice are tastier than pressure cooker rice .

[@raveendrareddy7549]

Can listen to you all day long though I'm not into cooking!

[@krishashok]

Thank you

[@sujathasathyanarayanan8256]

Inner peace

[@Cdaysbv]

But when vegetables are cooked on an open flame, they taste way better than adding water and pressure cooking the same. Of course the story is a whole lot different when it comes to lentils etc.,

[@ManOfSteel1]

veggies and some grains like rice are overkill for cooker. veggies don't really need cooking but sautéing for few mins to remove raw taste. check chef ashok's channel he explains well in his videos.

[@krishashok]

Absolutely. A pressure cooker will turn vegetables to mush, so it’s better to cook them in an open pot

[@skpaanda]

For me, it's the exact opposite! I love curries made in a pressure cooker!

[@AkhilaPabbaraju]

But, I have heard that pressure cooking the lentils causes gastric trouble as it is so called pressure cooked. Is this true? Please share your insights. Thank you

[@shruthitdilip]

You should soak the lentils in water for about 15 mins before pressure cooking it

[@666swami]

Thanks a lot for all your videos. 🙏 I would like to know 1. whether Dhall soaked in water overnight is required. 2. in manual cooking of Dhall as if we remove the water on the top with a ladle it helps to remove Uric acid. Is this correct.

[@krishashok]

Some whole dals require long soaking. Split dals like toor & moong do not. And no, you don't have to remove that froth etc.

[@vsranjini]

I am not sure if you have heard of one pot one shot(OPOS) cooking. It's a life saver for many. Your ideologies match with the OPOS founder's ideologies. Please explore it, I am sure you can bring some light on it and help people. It's my humble request. We have been spending enormous amount of energy and time on cooking and that can be avoided

[@krishashok]

I am aware. It's the use of the pressure cooker to cook dishes in one shot without elaborate cooking steps

[@vsranjini]

@@krishashok yes, they use a technique called pressure baking by adding teaspoons of water and let the veggies or meat to cook in its own juices. This is to avoid over cooking.

[@krishashok]

@@vsranjini It's possible to prevent overcooking even with water. If anything, less water likely causes them to cook faster , which risks overcooking. I don't think the overcooking thing is the primary use here - it gets you more variations of texture beyond the typical mushy pressure cooked texture, but it also has limitations. You really can't get crunchy/crisp texture layering etc. But pressure cooking is absolutely a time-saver.

[@vsranjini]

Makes sense. Could you please post a video of how to store vegetables in the refrigerator? I have heard people saying not to store cut onion and potato in the fridge because it would be harmful. In the US, we mostly get large onions and potatoes. Not to use sprouted onion, garlic, potato. Is that true?

[@dipikaraheja]

I love your videos! debunking myths the new world is spreading these days.. do you have your audio or video book out yet? Some heavy words can be overwhelming to read

[@krishashok]

Audiobook of masala lab is available

[@lakshmi7138]

Phew! Pressure cooker is my favourite utensil, hands down, and with a toddler i was getting worried.... This helps plenty! I'm told steaming vegetables is better than boiling them... What do you think?

[@ashwinsnmv]

Nutrient loss might be miniscule. But what about the starch content when cooking rice? Most of the starch is left with the rice in the pressure cooker while boiling will remove excess starch in the water

[@krishashok]

Not most of the starch. At beast 5-10%

[@ashwinsnmv]

@@krishashok hmm looks very less but the water is more milky. Maybe we can do a simple experiment and see how much starch is left is the water and see if salt or acid affects this

[@umaduvvuri7280]

Hey Krish, need your inputs on making phulkas on direct gas stove. Is it a health hazzard? Thanks 👍

[@krishashok]

It is not. Relax

[@chauhanshivangi]

@satvicmovement should read this

[@megajatt123]

@@chauhanshivangi it is suboptimal. Flame grilling most def makes carcinogen. Given enough exposure it will def cause problems

[@rambabuvinjamuri3949]

Well explained. Water evaporates at 100 degree’s centigrade. Simple logic.

[@beinghuman10x]

The aroma is lost in pressure cooker, Difference in taste Which you can feel it

[@subasangam7784]

The question is about spices like turmeric and the vegetables that go together in the pressure cooker for a easy to go one-pot meal.

[@GoodVibeClipz]

But aluminium pressure cookers are not good for our health.

[@bharathkumaramarnath5346]

Is MSG/Ajinomoto bad?

[@krishashok]

No

[@bharathkumaramarnath5346]

@@krishashokthanks you 😊

[@shivasubbiaah]

Are air fryers good?

[@krishashok]

Yes. I’ve posted recently about them as well

[@ManOfSteel1]

air fryers are just otg's with fan😊