[Stoves] Steam cooking (Re: Frans)

[Paul Anderson]

Andrew,

A converter program I use says that 10 PSi  (pounds per sq inch) is 
equal to    0.6804596  atmospheres   which is
14.696 PSI  = 1 atmosphere.

Something seems incorrect that 10 PSI is the pressure inside an active 
pressure cooker about to reach 120 deg C.

Please help me understand.

Should we also include some SSI metric measurement equivalent to 10 
PSI?   Either way, it is still the same issue.

Paul

Doc  /  Dr TLUD  /  Prof. Paul S. Anderson, PhD
Email:  psanders at ilstu.edu
Skype:   paultlud    Phone: +1-309-452-7072
Website:  www.drtlud.com

On 1/27/2017 4:06 AM, Andrew Heggie wrote:
> On 27 January 2017 at 03:32, Traveller <miata98 at gmail.com> wrote:
>> Frans:
>>
>> Thank you for bringing up steam cooking. Is "ambient steam cooking"
>> different from "pressure steam cooking"?
> My answer would be not necessarily; I cook my vegetables in steam  at
> ambient pressure using a folding steamer like
>
> https://images.duckduckgo.com/iu/?u=http%3A%2F%2Fs6.thisnext.com%2Fmedia%2Flargest_dimension%2FOwnza-Buy-online-Latest-Zicome_194B6D7F.jpg&f=1
>
> As I find it cooks the vegetables without making them mushy.
>
> I don't use a pressure cooker but you could either use a similar
> device in one or allow the food to be immersed in the water.
>
> So a pressure cooker works at a higher temperature because the
> increase in pressure raises the boiling point of water, this higher
> temperature must increase the rate of hydrolysis of the food  but I
> suspect it changes some other chemical reactions too.
>
> Frans has previously reported that pressure cookers destroy vitamins
> at above 120C, The pressure needs to be above 10 lb/inch^2 to reach
> this temperature.
>
> Andrew
>
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