INSTANT POT COOKBOOK: ULTIMATE COOKBOOK OF PRESSURE COOKER RECIPES. (EASY COOK,HEALTHY RECIPES)
| Author | : | |
| Rating | : | 4.10 (932 Votes) |
| Asin | : | B073TKLTZ1 |
| Format Type | : | |
| Number of Pages | : | 574 Pages |
| Publish Date | : | 2016-03-16 |
| Language | : | English |
DESCRIPTION:
In a low-pressure environment, cooking times on moist foods must be increased. (In the mile-high city of Denver, for example, water boils at 204F, and in the camps on Mount Everest water boils at 160F. The single greatest limiting factor on how long it takes to cook food is the boiling point of water.Folks who live at high altitudes know this first hand. GRAB YOUR COPY ON AMAZON WITH 30 DAYS MONEY BACK GUARANTEE.. Almost all foods contain water, be they meat, veggies, or fruit. Boiling, therefore, isn’t really a product of temperature at all, but of pressure!By increasing pressure, you raise the boiling point of water.DOWNLOAD IT NOW. When we cook food, we’re essentially transferring heat from our heat source through the food. The primary changes have to do with the heating and transferring of water molecules. Their air pressure is lower, and so their water boils at lower temperatures. For those of us at sea level, it boils at 212F.)Cooking at these lower air pressures affects cook times for many foods since water will begin evaporating sooner and drying out the food more quickly. As the food heats up, a variety of molecular changes happen, ultimately resulting in cooked food. Turning up the heat will not help cook food faster! That’s because th