Why pressure cooker use for rapid cooking?
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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 boilingpoint of water is increased from 212°F to 250°F. This higher temperature is what cooks food faster.
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A pressure cooker works on a simple principle: Steam pressure.
A sealed pot, with a lot of steam inside, builds up high pressure, which helps food cook faster.
A sealed pot, with a lot of steam inside, builds up high pressure, which helps food cook faster.
Yash061:
Both used google.....
Ya...but iam in search of a short answer.
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