Originally Posted by DwayneNLiz
Originally Posted by Akrnaf2
If you want I can explain the since behind it.
I read debs reply, but I would love the scientific explanation
When you heat water the water molecules increase their movement. This movement is measured by a Physical valu cald TEMPERATURE. More heat in the water = temp raising. This is correct til you reach the temp of 100C .in this temp the extra heat is not turned to Movement AKA temp, but to Braking the choisyon forces holding the water molecules together AKA boiling and evaporation!
This is correct in the sea level where the air pressure is 1 atm, in hige mountain werer the air pressure is less then 1 atmosphere the boiling temp is much less then 100 C, I saw an experiment that in vacuum the water boiling temp was 25 C!
So you can understand that the boiling temp is corolated with the air pressure, low pressure=low boiling temp and HIGE PRESURE = HIGER BOILING TEMP OF WATER!
So in a pressure cooker the closing of the lid and the beginning of the cooking is Rising the PRESSURE in the pot= hige boiling temp of water =LIQUID water in THE FOOD which have temperature Higher then 100C= LESS time to cook the food!
And that is way pressure cooker need less time to cook.Edited by Akrnaf2 - 12/5/16 at 6:14am