Answer:
A pressure cooker looks like a regular pot but has a modified lid that locks on over a rubber gasket to create a seal. The cooker works by raising the temperature of boiling water, thereby speeding up the time it takes to boil, braise, or steam. To use a pressure cooker, you put the food in the pot with some liquid-usually a minimum of 2 cups to build up sufficient steam pressure. Once the lid is locked in place and the cooker is set on high heat, steam develops in the pot and can’t escape. The trapped steam increases the atmospheric pressure inside the cooker by 15 pounds per square inch (psi), or 15 pounds above normal sea-level pressure. At that pressure, the boiling point of water is increased from 212°F to 250°F. This higher temperature is what cooks food faster. Once the cooker has reached full pressure, usually indicated by a gauge or pop-up rod on the lid, a release valve opens, letting out steam in a regulated flow to maintain a constant temperature inside the pot.
Explanation:
