Why does food cook faster in a pressure cooker?
Asked by | 14th Sep, 2012, 09:52: PM
In a pressure cooker , due to high pressure the boiling point of the substance increases . Say in case of water the temperature of the steam produced after boiling is more than 100.C. Therefore , as the boiling point increases the heat absorbed and attained by the steam increases and thus the food gets cooked faster as the amount of heat required for it to boil is attained/absorbed by the substance.
Answered by | 14th Sep, 2012, 11:10: PM
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