pressure cookingn.

Brit.

/ˈprɛʃə ˌkʊkɪŋ/, U.S.

/ˈprɛʃər ˌkʊkɪŋ/

Origin: Formed within English, by compounding. Etymons: pressure n.¹, cooking n.

Etymology: < pressure n.¹ + cooking n., after pressure cooker n. Compare slightly later pressure-cook v., pressure cookery n.

Cooking in a pressure cooker. Also figurative.

ΘΚΠ

the world > food and drink > food > food manufacture and preparation > cooking > [noun] > steaming

steaming1745

pressure cooking1917

pressure cookery1921

dum1963

1917 Daily Courier (Connellsville, Pa.) 29 June 2/3 Those who desire can purchase home size water-seal, steam pressure or pressure cooking or canning outfits which save time and fuel.

1958 Listener 2 Jan. 13/2 The Russians..avoid early specialisation or pressure-cooking in education.

1987 A. Tull Food & Nutrition (ed. 2) iii. 152/1 This is the principle on which pressure cooking works.

2003 New Scientist (Nexis) 25 Oct. 14 Pressure cooking and boiling have intermediate effects. Neither destroys as great a proportion of the antioxidants as microwaving.

This entry has been updated (OED Third Edition, March 2007; most recently modified version published online March 2022).

单词	pressure cooking
释义	pressure cookingn. Brit. /ˈprɛʃə ˌkʊkɪŋ/, U.S. /ˈprɛʃər ˌkʊkɪŋ/ Origin: Formed within English, by compounding. Etymons: pressure n.¹, cooking n. Etymology: < pressure n.¹ + cooking n., after pressure cooker n. Compare slightly later pressure-cook v., pressure cookery n. Cooking in a pressure cooker. Also figurative. ΘΚΠ the world > food and drink > food > food manufacture and preparation > cooking > [noun] > steaming steaming1745 pressure cooking1917 pressure cookery1921 dum1963 1917 Daily Courier (Connellsville, Pa.) 29 June 2/3 Those who desire can purchase home size water-seal, steam pressure or pressure cooking or canning outfits which save time and fuel. 1958 Listener 2 Jan. 13/2 The Russians..avoid early specialisation or pressure-cooking in education. 1987 A. Tull Food & Nutrition (ed. 2) iii. 152/1 This is the principle on which pressure cooking works. 2003 New Scientist (Nexis) 25 Oct. 14 Pressure cooking and boiling have intermediate effects. Neither destroys as great a proportion of the antioxidants as microwaving. This entry has been updated (OED Third Edition, March 2007; most recently modified version published online March 2022). < n.1917
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