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Most contemporary pressure cookers demand that the user "twist" the top to open it. One will need to push the two handles "apart" to disengage the locking flanges built into the lid and the rim of the pot. If the unit hasn't been opened in a while, the rubber gasket may cause the top to stick. Some "coaxing" may be required to separate the two pieces. Usually most units work by turning the top counterclockwise (looking down on the unit) to get the thing open. Be sure to check the gasket for cracks and tears before each use. Failure of the gasket can make a mess in the kitchen - and that's if it doesn't burn anyone by throwing very hot food and steam or superheated water on them. Good luck with this one.
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ZIF or "Zero Insertion Force" sockets allow the socket to open to receive the pin without pressure and then close around the pin to give a good, solid connection.
Why pressure cooker is closed system?
open system
What is the advantage of a pressure cooker in the term of physics?
In pressure cooker temperature rises to about 120 degree centigrade due to higher pressure than atmospheric pressure. Witch makes it makes food to get cooked faster than in open pot where water boils at 100 degree centigrade. Pressure cooker becomes essential at high altitude where water may boil at about 70 degree centigrade.
Why the boiling point of water in pressure cooker high?
A pressure cooker minimizes the escape of fluids or air. The build-up of air and fluid increases the pressure inside the cooker, which also increases the boiling point. An open kettle allows the fluid and air to escape, heat is lost thus cooking time is longer.
Why is it difficult to open pressure cooker before it is released?
The pressure inside the cooker exerts pressure on the lid making in tight once the pressure is released there is no friction onto he lid to hold it the internal pressure is more than the outside pressure holding it on. Another example in reverse is when you have syringe (without needle) and you suck it against the skin it is hard to get off but when the pressure is released it comes off easily
The temperature in which water boils inside a pressure cooker is lower than in an open pan at sea level?
it doesnt it just boils it faster.
Why does a pressure cooker save cooking time and saves on fuel or electricity and what are the principles involved?
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.
What gas law could apply to how pressure cooker works?
Boiling point = temperature where the vapour pressure is equal to the pressure of the atmosphere above the liquid. When you have a pressure cooker, the pressure above the water is higher than atmospheric pressure, therefore the boiling point of water is elevated to above the boiling point in an open pot. The water temperature exceeds 100 degrees Celsius, and thus the cooking process is accelerated.
How is a pressure cooker use in saving energy for cooking and tenderizing meat faster?
pressure cookers cook faster. Instead of cooking something for 3-4 hours you can cut that down to maybe 1 hour. It tenderizes meat by forcing the steam into the food and breaking up some of the molecules
Who invented Pressure Cooker?
A pressure cooker is an enclosed cooking vessel -- with a lid that seals to the pan with a rubber gasket that cooks at a pressure that is higher than the atmospheric pressure. They are usually made of thick wall stainless steel or thick aluminum. The lid contains a small vent-hole that contains a pressure-regulating mechanism. Water in the food being cooked will boil and cause a steam build-up in the vessel which will increase the pressure inside the vessel. The pressure-regulating mechanism on the vent hole will vent some steam out if pressure exceeds certain limit (usually around 15 psi or 15 pounds per square inch) and thus maintain more or less a constant pressure inside the pressure cooker that is higher than atmospheric pressure. Since boiling point goes up with higher pressure (for example, water boils at 100 degrees C at atmospheric pressure but it will boil at a higher temperature inside a pressure cooker since the pressure inside is higher), the temperature inside a pressure cooker can rise more than it would have in an open-enclosure pan. Because of the higher temperature, meat becomes soft easily and food cooks faster causing less loss of nutrients. Pressure cookers often have various safety mechanisms to prevent it from building up excessive pressure and exploding. After cooking is finished, it is important to release the steam slowly first -- because if the lid is opened suddenly, a large amount of steam escaping can cause scalding. Many pressure cookers have special mechanisms for controlled steam release before opening the lid.
Can you put a pyrex dish inside a pressure cooker?
Yes you can. Put some cloth on the bottom of the cooker, like a kitchen towel(clean !). Put in your pyrex dish, filled with goodies and about half the water you'd normally use. Add water on top of the covered pyrex so the cooker is about 5 cm full. Cook as you'd normally do with a pressure cooker. Let to cool slowly when done, do not open when hot. This is important. Enjoy!
What has the author Douglas E Morris written?
Douglas E. Morris has written: 'Rome Made Easy, 1st Ed. (Open Road Travel Guides)' 'Open Road's Best of Italy' 'Florence Made Easy (Open Road Travel Guides)' 'Italy Guide, 4th Edition (Open Road Travel Guides Italy Guide)'
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