When the pressure inside pressure cooker increases then the boiling point of water also increases . Since, boiling point is directly proportional to pressure. As a result, the water boils above 100 °C and food is cooked at higher temperature. Hence food is cooked faster.
Food is cooked more quickly in a pressure cooker because at the higher pressure (1 bar/15 psi), the boiling point of water rises from 100 °C (212 °F) to 121 °C (250 °F). The hotter steam is able to transmit its thermal energy to the food at around 4 times the rate of conventional boiling.“And the pressure cooker traps that hot air and moisture with the food, which expedites the cooking process. “In other words, the moisture surrounding the food itself reaches higher temperatures than it would without the pressure, which speeds up the chemical processes involved in cooking.
this is because the pressure inside the cooker is more than the atmospheric pressure due to this the boling temp of water is also increase as compare to the b.p temp 100c in an open pot. The water vapor also transfer the heat to food particle thus increasing the speed.A pressure cooker cooks food about 30 percent faster than conventional methods like steaming, boiling, and braising. According to the American Council for an Energy-Efficient Economy, pressure cookers also use 50 to 75 percent less energy due to shorter cooking times.
We're so used to traditional stovetop cooking times that it's easy to overcook food with a pressure cooker without knowing it. ... So, it's always better to aim for a shorter cooking time when trying something new in a pressure cooker. You can continue to cook undercooked food, but you can never undo overcooked food.
- It takes time to learn how to use one. Recipes must be altered when using a pressure cooker. ...
- It requires timing. The pressure within a pressure cooker locks the unit in place. ...
- It is easy to overcook items.