Pressure cooking is the process of cooking food under high pressure steam and water or a water-based cooking liquid, in a sealed vessel known as a ...
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pressure cooker. High pressure limits boiling and creates higher cooking temperatures which cook food far more quickly.
The pressure cooker was invented in the seventeenth century by the physicist Denis Papin. It works by expelling air from the vessel and trapping steam produced from the boiling liquid. This is used to raise the internal pressure up to one atmosphere above ambient and gives higher cooking temperatures between 100–121 °C (212–250 °F). Together with high thermal heat transfer from steam it permits cooking in between a half and a quarter the time of conventional boiling as well as saving considerable energy.
