obviously cooking on very high heat is faster but it wouldn’t mean you could have a huge hunk of meat nice and tender in a couple hours. but why. i don’t even understand enough to know if i chose the right flair.
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Pressure cooking is a way of using higher heat than you can get in unpressurized pot.
On the stovetop, you are limited to the 212°F (the boiling point of water at average air pressure)
At the higher pressures, the boiling point of water is higher (you can reach 30 psi inside a pressure cooker, and that pressure, water boils at 250°F, giving you a hotter cooking cycle.
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