Cooking in a pressure cooker is not based on the principle of atmospheric pressure.
The pressure cooker exerts pressure on water through the physical phenomenon that the boiling point of liquid will rise at higher air pressure, so that the water can reach a higher temperature without boiling, thus accelerating the efficiency of stewing food. It can be used to heat the cooked food to above 1℃. In high altitude areas, the pressure cooker can avoid the problem that the boiling point of water decreases and it is difficult to cook food.
The advantages of using a pressure cooker are not only that the cooking time is short, but also that the cooked food tastes good, especially the meat that is not easy to cook becomes easy to cook and tastes good. However, at the earliest time, the name of pressure cooker was "Pap Ping Guo", which was invented by a French doctor named dennis Papin.
the principle of pressure cooker is very simple, because the boiling point of water is affected by air pressure, and the higher the air pressure, the higher the boiling point. On high mountains and plateaus, the air pressure is less than 1 atmosphere, and water can boil at less than 1℃. Eggs are not cooked with ordinary pots and pans. When the air pressure is greater than 1 atmosphere, water will boil at a temperature higher than 1℃. The pressure cooker commonly used by people is designed by using this principle.
Extended information:
The historical process of the invention of the pressure cooker:
The French physicist Dennis Papan mainly studied steam, and he invented the steam digester in 1679. It has good air tightness, and the boiling point of water is increased by increasing the air pressure, so as to shorten the cooking time. In 1681, he brought his invention to the Royal Society in London, but it was used as an experimental device. However, the British gave him the qualification to join the society.
in p>1864, Georg Gutbrod from Stuttgart, Germany, began to make pressure cookers with tinplate.
in p>1919, Spain patented the pressure cooker for José Alix Martínez of Zaragoza. Martinez named it olla exprés (literally translated as Fast Pot), and its patent number was 71143 in the official bulletin of professional property rights.
in p>1938, Alfred Vischler showed his invention of "Flex-Seal Speed Cooker" in new york, which was the first domestic pressure cooker. American and European manufacturers are competing for it. At the World Expo in new york in 1939, the National Presto Industries, then known as the "National Pressure Cooker Company", showed its own pressure cooker.
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