How does a pressure cooker work? How does it cook the food faster and why the whistle?
In: Engineering
By cooking at high pressure you discourage water from boiling. It’s 100 C at standard sea-level atmosphere. By raising the pressure you allow temperatures above 100 C to be used in combination with water (steam).
The whistle is the pressure valve which prevents the utensil from exploding, there comes a point where the pressure is becoming too much and this valve vents. The reason it produces sound is much the same as why deflating balloons do.
Pressure cookers as a concept are about 350 years old, pretty neat
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