Pressured Cooking
thecookingshows.blogspot.com
Quickfire, a cooking program on QTV, showcases how dishes can be prepared in less than 10 minutes. The TV show could have been influenced by the fast-paced lifestyle of the present generation. How about cooking beef stew? It would take hours to have the beef tenderized. Worry no more buddy. We have the pressure cooker to save the day.
A pressure cooker is tightly closed to lock in the gases. As the heat is applied, the pressure keeps on increasing with the rising temperature. The greater the temperature, the faster the heat is transferred to the meat being cooked.
Usually 15 psi (pound-force per square inch) is the pressure applied on food. Normally at this pressure, the food is cooked at 100 degrees Celsius. In a pressure cooker, you will tenderize meat at 125 degrees Celsius.
Pressure is therefore directly proportional to temperature. In fact, after the cooking process, when the pressure cooker is cooled, the pressure within would also drop. Read more on pressure cooker here.
Now, you are under pressure. Take the simple quiz here.
