Question

​explain the working of the pressure cooker

Answer 1

It is a simple process. When we need to cook in Pressure cooker, we will add some water in that and we will keep the dish which has to be cooked. Coming to the Point, when we close the container of the pressure cooker with the Lid, inserting the weight and turn on the heat( gas), first the water starts heating up. On reaching 100 C, the water changes to stream, it will move upside upto the lid, but as it is closed, it again comes back down and cooks the dish. When the pressure inside the cooker is very high and when the container cannot tolerate the pressure, it releases the excess pressure through the weight

Answer 2

Answer:

High-pressure steam rapidly transfers heat to the surface of any food not submerged in liquid.

A spring-loaded valve is normally open so that air can escape. As heating begins, expanding vapor pushes this valve up, closing off the vent. (At very high pressures, it rises farther and reopens the vent to release excess steam.) The valve regulates the pressure inside the cooker to a preset level: typically 0.7 or 1 bar / 10 or 15 psi above atmospheric pressure; this value is called the gauge pressure. At these elevated pressures, water boils at 114 °C or 121 °C / 237 °F or 250 °F, respectively. As soon as the cooker reaches the correct cooking pressure, reduce the heat to avoid over-pressurizing it.

The sealing ring, typically a rubber gasket, prevents steam and air from escaping as they expand. This causes the pressure in the vessel to build as the temperature rises. Any food particles stuck in the seal can cause it to leak steam, so check and clean the gasket regularly.

The lid locks with a bayonet-style mechanism that pushes against the sides of the cooker. Frequent over-pressurization can damage this mechanism and render the cooker useless. Other designs use bolts that clamp around the outside.

The handle locks as well, to prevent the lid from opening while the contents are under pressure.  

There is too much liquid in this cooker. Generally, you should fill the pot no more than two-thirds full.

Water vaporizes into steam, increasing the pressure inside the cooker as it heats. Because the boiling point of water depends on pressure, it rises too, just enough to keep the water and steam temperature hovering around the boiling point for the higher pressure. The pressure continues to rise until it is stabilized by the valve.

Add enough water to the pot, either around the food or under a container of food elevated above the bottom of the pot, to enable plenty of steam to form.