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  2. Pressure cooking - Wikipedia

    en.wikipedia.org/wiki/Pressure_cooking

    A stovetop pressure cooker. Pressure cooking is the process of cooking food with the use of high pressure steam and water or a water-based liquid, inside a sealed vessel called a pressure cooker; the high pressure limits boiling and creates higher temperatures not possible at lower pressures which allow food to be cooked much faster than at normal pressure.

  3. High-altitude cooking - Wikipedia

    en.wikipedia.org/wiki/High-altitude_cooking

    High-altitude cooking is cooking done at altitudes that are considerably higher than sea level. At elevated altitudes, any cooking that involves boiling or steaming generally requires compensation for lower temperatures because the boiling point of water is lower at higher altitudes due to the decreased atmospheric pressure. The effect starts ...

  4. Superheated water - Wikipedia

    en.wikipedia.org/wiki/Superheated_water

    Pressure cookers produce superheated water, which cooks the food more rapidly than boiling water. Superheated water is liquid water under pressure at temperatures between the usual boiling point, 100 °C (212 °F) and the critical temperature, 374 °C (705 °F). [citation needed] It is also known as "subcritical water" or "pressurized hot water".

  5. Vapour pressure of water - Wikipedia

    en.wikipedia.org/wiki/Vapour_pressure_of_water

    759.9625. 1.0000. The vapor pressure of water is the pressure exerted by molecules of water vapor in gaseous form (whether pure or in a mixture with other gases such as air). The saturation vapor pressure is the pressure at which water vapor is in thermodynamic equilibrium with its condensed state. At pressures higher than vapor pressure, water ...

  6. Boiling point - Wikipedia

    en.wikipedia.org/wiki/Boiling_point

    Boiling point. Water boiling at 99.3 °C (210.8 °F) at 215 m (705 ft) elevation. The boiling point of a substance is the temperature at which the vapor pressure of a liquid equals the pressure surrounding the liquid [ 1][ 2] and the liquid changes into a vapor. The boiling point of a liquid varies depending upon the surrounding environmental ...

  7. Template:Smoke point of cooking oils - Wikipedia

    en.wikipedia.org/wiki/Template:Smoke_point_of...

    Fat. Quality. Smoke point [ caution 1] Almond oil. 221 °C. 430 °F [ 1] Avocado oil. Refined. 271 °C.

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