What do pressure cookers do to food that traditional cooking methods can’t?
In: Chemistry
Pressure cookers increase the pressure which means that the water can get hotter and cook the food faster.
Water boils at 212 degrees Fahrenheit or 100 degrees Celsius at sea level. If you’re up on a mountaintop there’s less pressure and the water boils at a lower temperature. The reason is because boiling is the water getting enough energy for the water molecules to fly away from the other water. If there’s a lot of pressure around it has to get more energy to get loose if there’s not much pressure around it doesn’t need as much. In space it could just disappear when there’s no pressure.
When you heat up the water inside of a sealed container like a pressure cooker then the pressure keeps getting stronger and stronger and stronger and the water can get hotter and cook the food faster.
Latest Answers