Pressure Cookers Cook Hotter and Quicker – The Ideal Gas Law

Chemistry, Food
[caption id="attachment_22958" align="alignright" width="480"] Modern 8.5 quart steel pressure cooker[/caption] Your time is limited. Besides, you are concerned about tenderness and nutrition. So you are in the market for a pressure cooker. But you are just a bit curious about how and why they work. And you are not certain which one to buy. Meats and Vegetables Water ordinarily boils at 212° Fahrenheit (100° Celsius). So food cooked in an open saucepan,1 whether by boiling or steaming, cooks at approximately that temperature. Using a Pressure Cooker In an open saucepan, water boils at atmospheric pressure, something over 14 pounds per square inch. However, when water boils in a pressure cooker, steam pressure is considerably higher. Now steam is essentially gaseous water. This brings to mind our high-school days and the…
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