why is it advisable to use pressure cooker at higher altitudes?
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Explanation:
At higher altitude, atmospheric pressure is low. So due to low atmospheric pressure, boiling point is low. Due to low boiling point water converts into vapour fastly and it leads to delay in cooking.
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Answer:
At higher altitude, atmospheric pressure is low. So due to low atmospheric pressure, boiling point is low. Due to low boiling point water converts into vapour fastly and it leads to delay in cooking.
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