Pressure cooker

A sealed cooking vessel that traps steam, raising internal pressure and water’s boiling point so food cooks at higher temperatures.

Saturated vapor pressure: The pressure exerted by a vapor in equilibrium with its liquid at a given temperature. Steam pressure rises as the cooker heats, allowing water to boil above its usual boiling point.
Pressure cooking: A cooking method that uses steam under pressure to raise cooking temperatures. This is the method the vessel is designed to perform.
Water vapor: Water in its gaseous state. Steam is the working fluid that carries heat and builds pressure inside the cooker.
Boiling: The rapid conversion of a liquid into vapor throughout the liquid when its vapor pressure matches surrounding pressure. Ordinary open-pot boiling occurs at a lower temperature than boiling under cooker pressure.
Boiling point: The temperature at which a liquid’s vapor pressure equals the surrounding pressure. The cooker’s elevated pressure raises water’s boiling temperature and speeds cooking.
Legume: A plant in the family Fabaceae, including beans, lentils, and peas. Pressure cooking softens dried legumes faster than simmering in an open pot.
Latent heat of vaporization: The energy required to change a unit mass of liquid into vapor without changing temperature. Condensing steam transfers substantial heat to food and the cooker’s contents.
Slow cooker: An electric appliance that cooks food for hours at relatively low temperatures. It achieves tender results through long cooking rather than elevated pressure.
Pressure regulator: A device that maintains pressure by controlling the release of fluid from a system. It vents excess steam to keep the cooker near its intended operating pressure.
Tough cut: A cut of meat rich in connective tissue that benefits from slow, moist cooking. High-temperature steam helps convert collagen in these cuts into gelatin.

Linked from 11 pages