{"id":279,"date":"2023-07-11T14:26:04","date_gmt":"2023-07-11T18:26:04","guid":{"rendered":"https:\/\/sites.bsu.edu\/enact\/?p=279"},"modified":"2023-07-12T12:37:52","modified_gmt":"2023-07-12T16:37:52","slug":"cooking-under-pressure","status":"publish","type":"post","link":"https:\/\/sites.bsu.edu\/enact\/cooking-under-pressure\/","title":{"rendered":"Cooking Under Pressure"},"content":{"rendered":"<h1 style=\"text-align: center\">Cooking Under Pressure<\/h1>\n<h2 style=\"text-align: center\">By Talon J. Cotterman<\/h2>\n<p><a href=\"https:\/\/www.freshoffthegrid.com\/rei-4th-of-july-sale\/\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft wp-image-280\" src=\"https:\/\/bsu-wpe-sites.s3.amazonaws.com\/wp-content\/uploads\/sites\/22\/2023\/07\/11141729\/tc1.png\" alt=\"\" width=\"323\" height=\"215\" srcset=\"https:\/\/bsu-wpe-sites.s3.amazonaws.com\/wp-content\/uploads\/sites\/22\/2023\/07\/11141729\/tc1.png 1200w, https:\/\/bsu-wpe-sites.s3.amazonaws.com\/wp-content\/uploads\/sites\/22\/2023\/07\/11141729\/tc1-300x200.png 300w, https:\/\/bsu-wpe-sites.s3.amazonaws.com\/wp-content\/uploads\/sites\/22\/2023\/07\/11141729\/tc1-1024x683.png 1024w, https:\/\/bsu-wpe-sites.s3.amazonaws.com\/wp-content\/uploads\/sites\/22\/2023\/07\/11141729\/tc1-768x512.png 768w\" sizes=\"auto, (max-width: 323px) 100vw, 323px\" \/><\/a>Have you ever wondered how pressure cooking gets your food cooked thoroughly at a much faster pace, or maybe why people up in the mountains have special cooking recipes for high altitude cooking? The answer to these both boil down to the same idea: the relationship between pressure and temperature.<\/p>\n<p><a href=\"https:\/\/courses.lumenlearning.com\/chemistryformajors\/chapter\/phase-diagrams-2\/\"><img loading=\"lazy\" decoding=\"async\" class=\"alignright wp-image-282\" src=\"https:\/\/bsu-wpe-sites.s3.amazonaws.com\/wp-content\/uploads\/sites\/22\/2023\/07\/11141735\/tc2-e1689099604606.png\" alt=\"\" width=\"484\" height=\"370\" srcset=\"https:\/\/bsu-wpe-sites.s3.amazonaws.com\/wp-content\/uploads\/sites\/22\/2023\/07\/11141735\/tc2-e1689099604606.png 826w, https:\/\/bsu-wpe-sites.s3.amazonaws.com\/wp-content\/uploads\/sites\/22\/2023\/07\/11141735\/tc2-e1689099604606-300x229.png 300w, https:\/\/bsu-wpe-sites.s3.amazonaws.com\/wp-content\/uploads\/sites\/22\/2023\/07\/11141735\/tc2-e1689099604606-768x587.png 768w\" sizes=\"auto, (max-width: 484px) 100vw, 484px\" \/><\/a>Getting into the science first, you can see below what is called a phase diagram. This one is specifically for water. What you, me, and the cookbooks have in common is we all think of the boiling point of water as 100\u00b0C. However, you can see this is only true at 101kPa, which is equivalent to 1 atm. or put even more simply, the air pressure at sea level.<\/p>\n<p>The most relevant information for our purposes is how the temperature changes as we change the pressure. We can see that increasing pressure makes the water stay liquid at higher temperatures.\u00a0 This is how pressure cookers cook our food faster and more efficiently. We also see how at lower pressures, water starts to boil at temperatures below 100\u00b0C. Eating food cooked at lower pressures may be dangerous as it may not be cooked thoroughly or to a safe temperature.<\/p>\n<p><a href=\"https:\/\/www.nytimes.com\/wirecutter\/reviews\/best-pressure-cooker\/\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft wp-image-281\" src=\"https:\/\/bsu-wpe-sites.s3.amazonaws.com\/wp-content\/uploads\/sites\/22\/2023\/07\/11141733\/tc3.png\" alt=\"\" width=\"354\" height=\"177\" srcset=\"https:\/\/bsu-wpe-sites.s3.amazonaws.com\/wp-content\/uploads\/sites\/22\/2023\/07\/11141733\/tc3.png 1024w, https:\/\/bsu-wpe-sites.s3.amazonaws.com\/wp-content\/uploads\/sites\/22\/2023\/07\/11141733\/tc3-300x150.png 300w, https:\/\/bsu-wpe-sites.s3.amazonaws.com\/wp-content\/uploads\/sites\/22\/2023\/07\/11141733\/tc3-768x384.png 768w\" sizes=\"auto, (max-width: 354px) 100vw, 354px\" \/><\/a><\/p>\n<p>That explains our high altitude cooking a bit, but how do pressure cookers <em>actually <\/em>work? It is simple, but genius. The water in the cooker boils off into steam and we simply trap that steam in with the existing air. That is why most cookers have a vent to let the extra steam out the top, so we maintain the pressure and don\u2019t end up creating a high pressure bomb in our kitchens.<\/p>\n<p>Some more fun facts about the phase diagram are the triple point which means you can have ice, water, and steam all at the same exact temperature as long as the pressure is right (See the 0.6kPa). You can also see borders where ice goes directly to steam in the lower temperatures and pressures. This is exactly how dry ice works. It is just carbon dioxide going from solid to gas in a temperature and pressure below its triple point.<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Cooking Under Pressure By Talon J. Cotterman Have you ever wondered how pressure cooking gets your food cooked thoroughly at a much faster pace, or maybe why people up in the mountains have special cooking recipes for high altitude cooking? The answer to these both boil down to the same idea: the relationship between pressure [&hellip;]<\/p>\n","protected":false},"author":1051,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,7],"tags":[],"class_list":["post-279","post","type-post","status-publish","format-standard","hentry","category-sci-blogs","category-summer-2023-blogs"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Cooking Under Pressure - Early Navigation through Advanced Chemical Topics (EN+ACT)<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/sites.bsu.edu\/enact\/cooking-under-pressure\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cooking Under Pressure - Early Navigation through Advanced Chemical Topics (EN+ACT)\" \/>\n<meta property=\"og:description\" content=\"Cooking Under Pressure By Talon J. Cotterman Have you ever wondered how pressure cooking gets your food cooked thoroughly at a much faster pace, or maybe why people up in the mountains have special cooking recipes for high altitude cooking? 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