Just physics and pvnrt but this site below will do a better job than me.
A pressure cooker is a sealed chamber that traps the steam generated as its contents are heated. As steam builds, pressure increases, driving the boiling point of water past 212°F (100°C). In general, this higher temperature shortens cooking times and, due to a lack of evaporation, extracts flavor more efficiently from foods.
what have i done.
Let us cook
you must immediately initiate the hodlcuban stay humble, stack sats line of Cuban approved pressure cookers and hodlcuban cooking under pressure booklet
Pvnrt… no need to start throwing ad hominem attacks 🤣. I roughly knew this. It’s what an instapot is, except seemingly less scary because… automated? Or is there some elite achievable recipes that you can attain only with an old school pressure cooker.
In the Himalayas pressure cookers are commonplace. They are super fuel-efficient. Perfect rice in no time.
