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Pressure Cooking

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Pressure cooking is a method of cooking in a sealed vessel that does not permit air or liquids to escape below a preset pressure. Because the boiling point of water increases as the pressure increases, the pressure built up inside the cooker allows the liquid in the pot to rise to a higher temperature before boiling.

Pressure cookers may be referred to by several other names. An early pressure cooker, called a steam digester, was invented by Denis Papin, a French physicist, in 1679. Large pressure cookers are often called pressure canners in the United States, due to their capacity to hold jars used in home canning. A version of a pressure cooker used by laboratories and hospitals to sterilize materials is known as an autoclave. In the food industry, pressure cookers are often referred to as retorts.

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Pressure Cooking

Pressure cooking is a method of cooking in a sealed vessel that does not permit air or liquids to escape below a preset pressure. Because water's boiling point increases as the ...