The boiling point of a liquid rises when it is subjected to high pressure. So, the food in a pressure cooker is exposed to water (or steam) at a higher temperature than in an open pan. The food, therefore, cooks quicker and so saves on fuel.
A pressure cooker does not save cooling time. In fact, because the food is cooked at a higher temperature it has more cooling to do and that will take longer.
When making electricity from a pit latrine you will have to make a bio digester. Which is when effluent from the pit is decomposed and methane gas liberated. This gas can be for cooking, heating and running a spark ignition engine.
The boiling point of a liquid goes down as the atmospheric pressure decreases. At sea level water boils at 100 degrees C. As you go up higher the air pressure decreases (because there's less air above you). In 'mile high' Denver, Colorado, water boils at about 95 degrees C. Cooking, like all chemical reactions happens more slowly as the temperature decreases. Thus anything you cook by boiling will take longer at high altitudes. In a pressure cooker the pressure is higher than it is outside, so the water boils at a higher temperature and cooking times are reduced. In fact you don't have to live at high altitudes to benefit from using a pressure cooker. Even at sea level they are useful, especially for reducing the time for slow dishes such as stews, which is convenient and saves fuel.
It is safer to use...say a wooden spoon instead of a metal spoon because metal is a heat conductor...or when metal touches heat the heat goes through the metal (it does the same with electricity). There is a simple answer for it!
This depends on the volume of the cooking pot.
Very pure distilled water is a good conductor of heat but is not so good for electricity and it is not a metal. Oil is a good conductor of heat but not of electricity and it is not a metal. Teflon (a non-stick coating used on cooking pans) is a good conductor of heat but not of electricity and it is not a metal.
According to ConsumerEnergyCenter.org, about 58 percent of American households cook with electricity, but gas cooking is making a steady comeback, The electronic stovetops are much more convenient and saves a lot more electricity.
the principle of a pressure cooker it o pressurise a cabin to a high pressure .Which can then cook foods very quickly due to the pressure.The pot can then be removed by releasing the pressure valve.
There are different principles when cooking poultry. Making sure to clean the poultry is important. Also cooking it to the proper internal temperature is important in order to not cause food poisoning.
Many foods darken after cooking. The higher pressure and temperature of pressure cooking can darken them.
Be sure to use the right measurements
It kills all of the bacteria.
low heat
Oven cooking is a non-pressurized method of cooking that cooks slower through convection and radiant heat methods. Pressure cooking is a pressurized, fast cooking method that speeds up the cooking process. If you have the time, oven cooking is preferred, but if you wish to save energy and time, pressure cooking is the way to go.
cooking, electricity/heat
electricity
Electricity is a viable source of heat element for cooking. When electrons are mixed with energy, they create friction hence heat to cook with.
Technology is involved in cooking in lots of ways: microwave ovens, gadgets and tools like mixers, blenders, coffee makers, etc. Even stoves and ovens are technological advances that are involved in cooking.