What do pressure cookers do to food that traditional cooking methods can’t?
In: Chemistry
Others explained how it works, but as an example I like to use mine to turn sweetened condensed milk into caramel or dulce de leche. You just put the whole unopened can inside, cover it with water, and let it cook for a few hours. The longer you cook it the thicker and more caramelized it gets. I buy the condensed milk when it goes on sale and I always have caramel to put on desserts or snacks or in coffee. It can’t burn because no part of the milk can can get hotter than the surrounding water and the can can’t explode because of the equal external pressure.
Without a pressure cooker you’d have to be standing over the stove for most of the day constantly stirring it to keep it from burning on the bottom of your pot.
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