Why salt is added to pulses before cooking at atmospheric pressure?
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to avoid osmosis (hypertonic)
in which the pulses may become turgid (shrinked)
in which the pulses may become turgid (shrinked)
supershubham101:
IMPURITIES AND PRESSURE HAVE SAME EFFECT ON BOILING OF WATER SO COOKING PULSES USING PRESSURE COOKER SAVES TIME THE CAN BE ACHIEVED BY ADDING SALT TO PULSES BEFORE COOKING AT ATMOSPHERIC PRESSURE
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