why does dood cook faster in pressure cooker ( short ans and question)
Answers
Answered by
0
Explanation:
in pressure cooker the air will not go away because of heat we cook fast
Answered by
36
In a pressure cooker , due to high pressure the boiling point of the substance increases . Say in case of water the temperature of the steam produced after boiling is more than 100.C. Therefore , as the boiling point increases the heat absorbed and attained by the steam increases and thus the food gets cooked faster as the amount of heat required for it to boil is attained/absorbed by the substance.
Mark as the brainliest and follow me :)
Similar questions