why food cooked faster in pressure cooker??
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The trapped steam increases the atmospheric pressure inside the cooker by 15 pounds per square inch (psi), or 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 temperature is what cooks food faster.
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The trapped steam increases the atmospheric pressure inside the cooker by 15 pounds per square inch. At that pressure, the boiling point of water is increased from 212°F to 250°F. This high temperature cooks food faster
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