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Why do Pressure Cookers cook faster and better than open Saucepans?
They cook things (liquids) faster because they allow the liquids to become hotter. IF you have an open saucepan with water in it (say, to boil broccoli) then the water reaches 212 deg then boils and evaporates.... IF you have the same arrangement EXCEPT with a pressure top on the saucepan, the water temperature can increase to a higher temperature before it boils. That higher temperature is a function of how high is the pressure in the "pressure cooker."
There are temperature/vapor pressure charts that will tell you just what temperature you will get, based on the pressure in the cooker.....
Great steam pressure is accumulated in the tightly closed pressure cooker. Now the greater the pressure the higher the boiling point, so that although the heat is very great the water in the pressure cooker takes a long time to actually boil. It is this greater heat and the "action of "high-temperature" steam that is responsible for the good and speedy cooking.
by Justin Earick5 years ago
Given the LaPierre school of standard logic - are good guys with pressure-cookers the only thing that can stop bad guys with pressure cookers?
by luvintkandtj7 years ago
Good recipes for making cakes in rice cookers?
by The Examiner-14 years ago
Does anyone know why the water heats up faster when the temperature is in the low 30's......than when it is in the 70's and 80's? In the winter I used to get hot water - and I mean HOT! - in about 3 min. Now it is mid...
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