why does the food cook faster in a pressure water
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The trapped steam increases the atmospheric presse inside the cooker by 15 pounds above normal sea level pressure. At that pressure , the boiling point of water is increased from 212°f to 250°f. This higher temp is what cooks food faster.
Hope it helps...
The trapped steam increases the atmospheric presse inside the cooker by 15 pounds above normal sea level pressure. At that pressure , the boiling point of water is increased from 212°f to 250°f. This higher temp is what cooks food faster.
Hope it helps...
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This higher heat helps thefood to cook faster. Raises thepressure, forcing liquid into thefood. The high pressure also helps force liquid and moisture into the food quickly, which helps it cook faster and also helps certain foods, like tough meat, get very tender very quickly.
This higher heat helps thefood to cook faster. Raises thepressure, forcing liquid into thefood. The high pressure also helps force liquid and moisture into the food quickly, which helps it cook faster and also helps certain foods, like tough meat, get very tender very quickly.
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