In a pressure cooker, water can boil at temperatures above 100°C. That sounds impossible.
This happens because the cooker traps steam, increasing the pressure inside.
At sea level, water boils at 100°C, but for every 14.7 psi increase, the boiling point rises by about 10°C.
Most pressure cookers can reach up to 15 psi, allowing water to boil at around 121°C.
This higher temperature cooks food faster and can also enhance flavors by making them more intense.
So, in the kitchen, pressure isn’t just a number; it’s a key ingredient.