How does food cook in pressure cooker?

How to eat in trending pressure cooker? Have you ever wondered how the food in the pressure cooker cooks so soon? In the eye of an eye, lentils and even meat melt. Actually, your pressure cooker works like a mini science laboratory, where gas pressure and temperature do magic together. The technique was introduced in 1679 by France Dennis Papin, and he created a steam digital, which was the initial form of today’s footer. When the water boils in the Fornuis, it becomes steam and due to the closure of the lid, the steam does not come out, which increases the pressure in the Fornuis. Gay Lusak’s rule says the pressure also increases as the temperature rises in a closed pot. This is why food in the footer is cooking quickly. Therefore, gas law and convection also plays an important role in this, which spreads the heat everywhere and boils quickly and quickly. But remember that as this steam and pressure become more, the forhuis can burst. Therefore, safety valve and correct care are needed. The next time the whistle whistles the next time, you must understand that science works in your kitchen and cooking your food with the help of science. Click here Life & Style Click for more stories Click here