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why salt is added before cooking pulse at atmospheric pressure
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When you cook pulses at mountain it will take more time or less than at sea level?
on mountains the atmospheric temprature decreases and hence the boiling point of water decreases . so we have to cook pulses on mountains in pressure cookers and not in ordinary vessels. therefore, it will more time
How long do you cook a whole turkey in a pressure cooker?
For a whole Turkey (10-12 lbs) you can brown it first, make sure it's on a trivet with 2 cups of water, for 40 minutes. Release pressure using the natural release method. For a larger turkey, a 20 lbs. for example, pressure cook for 1 1/2 hours. Keep the pressure at 15psi. More time charts at: http://missvickie.com/howto/times/timingframe.html Enjoy!
What are some of the examples of atmospheric pressure?
It keeps blood from boiling, and eyes from exploding. It keeps the oceans, lakes and rivers from vaporizing. It's what makes a barometer work. It's what keeps Earth's atmosphere from escaping into space. It allows us to cook in simple pots and pans. It allows us to live. It keeps cells from exploding.
What happens when you dd salt to warter when boling?
Adding any nonvolatile solute to water will lower the freezing point and raise the boiling point .... but not by very much. There is a myth that adding a bit of salt (NaCl) will raise the boiling point and cause to food to cook faster. The problem is that the small amount of salt added to boiling water by the average cook will have a negligible effect on the boiling point of the water. So why is salt added to boiling water? To make whatever is cooking in the water a bit salty. As for what happens.... Water boils when its vapor pressure is equal to atmospheric pressure. Adding salt decreases the vapor pressure of the resulting solution, which means that more energy is needed to force the solution to boil, and the boiling point is elevated. Boiling point elevation is a colligative property and depends on the total number of particles in solution. The increase in boiling point, DT, can be calculated ... DT = iKm ... where i is the van't Hoff factor, and indicator of how many particles come from a formula unit of solute. K is a constant. The boiling point elevation constant for water is 0.512 C/m. The symbol "m" stands for molality, a way of expressing concentration in moles of solute per kilogram of solvent.
When salt is added to water the boiling point?
Addition of any substance to water will increase the boiling point and lower the freezing point.(A minor clarification: the substance has to dissolve. Adding insoluble materials like sand doesn't change the boiling or freezing point.)
When you cook pulses at mountain it will take more time or less than at sea level?
on mountains the atmospheric temprature decreases and hence the boiling point of water decreases . so we have to cook pulses on mountains in pressure cookers and not in ordinary vessels. therefore, it will more time
How does altitude effect boiling points?
The higher the pressure, the higher the boiling point. Boiling occurs when the atmospheric pressure equals the vapor pressure. So, at higher altitudes where the atmospheric pressure is lower, the vapor pressure is also lower which in turn creates a lower boiling point which causes foods to have to cook longer.
Why can't you cook in open vessels at hills?
At sea level normal atmospheric pressure is about 14psi (1.o3 kg/sqcm) and water boils at approximately at 100 degrees centigrade ,hence normal cooking of dhals(pulses) can be done easily. But as you go high over the mountains, the atmoshperic pressure comes down and water boils at a lower temperature. Hence while cooking in open vessels on hills/mountains due to the low atmospheric pressure and resulting low boiling point cooking will be difficult. So we should use pressure cooker or vessel with a lid (pressure inside will increase and results in increase of boiling point)
What effect has the reduction of atmospheric pressure have on boling point of a liquid?
Common understanding of the pressure changing effects on the boiling point of liquids is expansion due to vaporization. The absolute effect of the boiling point of liquid is that during the pressure being applied the boiling temperature increases.
Why you add salt to cook pulses?
There is the opinion that cooking would be faster; I did not notice this effect.
Can you pressure cook a pint jar in a pressure cooker?
Yes you can pressure cook a pint jar in a pressure cooker.
Whay is a dal?
Dall is pulses, in many dishes will cook in Dall, its protein & healthy also
What are the factors responsible for state change this is a question of chapter matter?
Typically, this is the pressure and temperature. For instance, the temperature at which water turns to steam at atmospheric pressure is 100 C. But, at a lower pressure, the temperature decreases. This is why a 2 minute egg takes longer than 2 minutes to cook on top of a mountain where the pressure due to the atmosphere is less.
What actors and actresses appeared in Pressure Cook - 2007?
The cast of Pressure Cook - 2007 includes: Ralph Pagano
Why is it easier to cook in a pressure cooker?
The universal gas law states that (pressure * volume/temperature) of a gas is a constant. Hence, if the volume stays the same (as in a pressure cooker), the air in the cooker can increase in temperature beyond the boiling point of water as pressure builds up over the normal atmospheric pressure. A higher temperature means faster cooking. The above is a very simplistic view of the physics involved.
What are the advantages and disadvantages of using pulses and beans in recipes?
Pulses and beans are inexpensive, filling, and very nutritious. If you buy them dried, you need to soak them overnight, and then cook them until tender. Or just buy them in cans, and put them directly in your recipe.
What is the relationship between presssure and the boiling point of Liquids?
Boiling point is nothing but point at which liquid starts changing from liquid state to vapor state. liquid changes to vapor when vapor pressure equal to surrounding pressure. so if surrounding pressure is less boiling point is less and boiling point is high if surrounding pressure is high this point is on view of pressure
