Why cooking of food takes longer time on mountains and lesser in pressure cooker?
Asked by Ishrit Gupta | 14th May, 2014, 04:36: PM
Expert Answer:
On mountains, the atmospheric pressure is less. Therefore, the boiling point of water is less than the normal boiling point of water in mountains. Thus cooking in open vessels take long time in mountains. Pressure cooker increases pressure and thus the boiling point of water increases than the normal boiling point of water due to which cooking takes less time.
On mountains, the atmospheric pressure is less. Therefore, the boiling point of water is less than the normal boiling point of water in mountains. Thus cooking in open vessels take long time in mountains. Pressure cooker increases pressure and thus the boiling point of water increases than the normal boiling point of water due to which cooking takes less time.
Answered by Hanisha Vyas | 15th May, 2014, 10:25: AM
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