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Air pressure decreases as you move higher above sea level. That means something simmering away is cooking below 100°C (212°F) and will take longer to cook. At high altitudes, by raising the pressure and boiling point above what happens at sea level, a pressure cooker can really boost the reactions cooking your food. Most pressure cooker instructions state a minimum amount of water required for pressure cooking even a tiny amount of food. Inside the tightly sealed pressure cooker, the water is heated and eventually boils into steam. Since the steam cannot escape, it collects above the food.
Use it as a dip for breaded cauliflower and as a tasty salad dressing. Potatoes are another great balm to a night on a sleeping mat. “Everyone loves baking potatoes – especially kids,” Gill Meller writes in his book Outside.
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