INSTANT POT COOKBOOK: ULTIMATE COOKBOOK OF PRESSURE COOKER RECIPES. (EASY COOK,HEALTHY RECIPES)

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 the temperature of water will never exceed its own boiling point — any higher temperatures and all you’ve got is steam.Theoretically, if you were at a high enough altitude, you could boil water at room temperature. The primary changes have to do with the heating and transferring of water molecules. 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. Almost all foods contain water, be they meat, veggies, or fruit. GRAB YOUR COPY ON AMAZON WITH 30 DAYS MONEY BACK GUARANTEE.. (In the mile-high city of Denver, for example, water boils at 204F, and in the camps on Mount Everest water boils at 160F. When we cook food, we’re essentially transferring heat from our heat source through the food. 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. Their air pressure is lower, and so their water boils at lower temperatures. In a low-pressure environment, cooking tim