Why does it take about 15 minutes to cook an egg in the Himalayas?
The air pressure decreases as we rise above sea level, and with the decrease in the boiling point of liquids, so that we can boil water at 40 degrees Celsius.
Since cooking depends on the transfer of heat from cooking medium (water or oil) to food, it is clear that the cooking process will take more time at lower temperatures. Thus, boiling an egg in a high place is tantamount to attempting to pour it into lukewarm water at sea level. As an example of the importance of the subject, India in the last century issued regulations to explain the time to egg in all the famous mountain stations in the Himalayas.
We can see the same principle, but inversely, when preparing food pressure pot. Where the internal environment is completely closed, the internal pressure rises, thus increasing the boiling point.
Preparation of food in modern pressure receptacles is easy and safe, with internal pressure increasing to about double the external pressure. The boiling point of the water rises to about 120 ° C, which reduces the time of preparing the food. Internal pressure, and not expose the vessel to the explosion sometimes.
The relationship between temperature and cooking time is not exactly equal (10% increase in temperature does not provide 10% of the time of food) and the compressed pot reduces cooking time to about half. Aside from the benefits of saving time, preparing vegetables in this way helps you preserve their flavor and nutrients more than the way they are cooked in the old traditional way.
The air pressure decreases as we rise above sea level, and with the decrease in the boiling point of liquids, so that we can boil water at 40 degrees Celsius.
Since cooking depends on the transfer of heat from cooking medium (water or oil) to food, it is clear that the cooking process will take more time at lower temperatures. Thus, boiling an egg in a high place is tantamount to attempting to pour it into lukewarm water at sea level. As an example of the importance of the subject, India in the last century issued regulations to explain the time to egg in all the famous mountain stations in the Himalayas.
We can see the same principle, but inversely, when preparing food pressure pot. Where the internal environment is completely closed, the internal pressure rises, thus increasing the boiling point.
Preparation of food in modern pressure receptacles is easy and safe, with internal pressure increasing to about double the external pressure. The boiling point of the water rises to about 120 ° C, which reduces the time of preparing the food. Internal pressure, and not expose the vessel to the explosion sometimes.
The relationship between temperature and cooking time is not exactly equal (10% increase in temperature does not provide 10% of the time of food) and the compressed pot reduces cooking time to about half. Aside from the benefits of saving time, preparing vegetables in this way helps you preserve their flavor and nutrients more than the way they are cooked in the old traditional way.
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