Pressure cooker
Pressure cooking is the process of cooking food, using water or other cooking liquid, in a sealed vessel — known as a pressure cooker, which does not permit air or liquids to escape below a pre-set pressure.
Pressure cooking allows food to be cooked with greater humidity and higher temperatures than possible with conventional boiling or steaming methods. In an ordinary non-pressurised cooking vessel, the boiling point of water is 100 °C (212 °F) at standard pressure; the temperature of food is limited by the boiling point of water because excess heat causes boiling water to vaporize into steam. In a sealed pressure cooker, the boiling point of water increases as the pressure rises, resulting in superheated water. At a pressure of 15 psi (103 kPa) above atmospheric pressure, water in a pressure cooker can reach a temperature of up to 121 °C (250 °F).
Pressure cooker
Pressure cooker
Pressure cooker
Pressure cooker
Pressure cooker
Pressure cooker
Pressure cooker
Pressure cooker
Pressure cooker
Pressure cooker
Pressure cooker
Pressure cooker
Pressure cooker
Pressure cooker
Pressure cooker
Pressure cooker
No comments:
Post a Comment