Fast Food and Cooked Meal
Words: 439 Pages: 1 3796When cooking something wet, similar to a stew or steamed vegetables, the warmth of your cooking is constrained to the breaking point of water (100°C). In any case, with the steam's weight now the breaking point can get as high as 138°C. This higher warmth encourages the nourishment to cook quicker. Raises the weight, driving fluid into the sustenance. The caught steam builds the climatic weight inside the cooker by 15 pounds for each square inch (psi), or 15 pounds […]