How does a pressure cooker work? How does it cook the food faster and why the whistle?
In: Engineering
Water boils at 100 degrees Celcius at sea level. Depending on where you live, it might boil at a few degrees less. Basically, the higher you go, the less air pressure on the water, thus lower the boiling point.
Water cannot go above 100 degrees unless you put in inside a place with high pressure (Hence the name Pressure Cooker). With the cooker sealed, the temperature can go higher (Around 120 degrees) and transfer more heat to the food, making it cook faster.
The “whistle” is some kind of a safety measure. When the temperature/pressure goes too high it opens and lets some steam out to prevent an explosion.
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