I think the most important basic to understand about pressure cookers is that the high pressure in the pot sends the heat right up and that is why the food cooks so much faster. Because the pot is sealed very tight, the vapor does not escape and that is what sends up the heat. This higher temperature of the pot and the liquid in it is what cooks the food so fast. We all know that lower pressure lowers the cooking point of liquid and higher pressure sends it up. On
Mount Everest you cannot make coffee as you cannot get the water hot enough!
The first important thing about pressure cooker basics is that the heat it generates shortens the cooking time of all foods. So, that is why a pressure cooker is such a time savor. You can have a meal ready in minutes, most of the time even faster and healthier than in the microwave!
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