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With a pressure cooker, the high pressure increases the boiling point of water within the vessel, which of course heats the food more quickly due to the greater temperature differential.
I was under the impression that deep frying by conventional means already brings the cooking oil itself near the point of chemical breakdown, partial oxidation to long-chain aldehydes, thermal depolymerization and subsequent graphitization of the carbon from the long carbon chains, etc. At higher temperatures and pressures wouldn't this happen even more quickly?
Hey, If a pressure cooker operates at a higher pressure than a pressure fryer than it's designed for the pressure, right? —Preceding unsigned comment added by 67.161.157.91 ( talk) 00:30, 30 November 2010 (UTC)
"75% more heat" thats not how heat energy works at all. -- 2001:16B8:3088:6600:D41:7F37:CCCC:7A7F ( talk) 02:28, 13 February 2021 (UTC)
I removed the following content
It has been argued that the laws of physics dictate that, like water, oil that is heated under a pressure of 15 psi (103 kPa) cannot possibly become hotter than 121 °C (250 °F).
This makes no sense, oil can get considerably hotter than 121°C under pressure or at atmospheric pressure, this is an accepted fact. I've replaced it with a general statement about how pressure cooker gaskets are only designed for 121°C -- 124.149.163.27 ( talk) 09:14, 5 August 2012 (UTC)
As stated in WP:UNIT “In science-related articles: generally use only SI units, non-SI units officially accepted for use with the SI, and specialized units that are used in some sciences. US Customary and imperial units are not required.” PlanCartesien ( talk) 02:12, 1 July 2013 (UTC)
This article about pressure frying would be improved if it contained a photo of an actual pressure fryer. While the photo of the resulting pressure fried chicken is nice, showing the actual cooking vessel might be more relevant to this article. T bonham ( talk) 03:11, 30 December 2023 (UTC)
This article is rated Start-class on Wikipedia's
content assessment scale. It is of interest to the following WikiProjects: | ||||||||||||||||||
|
With a pressure cooker, the high pressure increases the boiling point of water within the vessel, which of course heats the food more quickly due to the greater temperature differential.
I was under the impression that deep frying by conventional means already brings the cooking oil itself near the point of chemical breakdown, partial oxidation to long-chain aldehydes, thermal depolymerization and subsequent graphitization of the carbon from the long carbon chains, etc. At higher temperatures and pressures wouldn't this happen even more quickly?
Hey, If a pressure cooker operates at a higher pressure than a pressure fryer than it's designed for the pressure, right? —Preceding unsigned comment added by 67.161.157.91 ( talk) 00:30, 30 November 2010 (UTC)
"75% more heat" thats not how heat energy works at all. -- 2001:16B8:3088:6600:D41:7F37:CCCC:7A7F ( talk) 02:28, 13 February 2021 (UTC)
I removed the following content
It has been argued that the laws of physics dictate that, like water, oil that is heated under a pressure of 15 psi (103 kPa) cannot possibly become hotter than 121 °C (250 °F).
This makes no sense, oil can get considerably hotter than 121°C under pressure or at atmospheric pressure, this is an accepted fact. I've replaced it with a general statement about how pressure cooker gaskets are only designed for 121°C -- 124.149.163.27 ( talk) 09:14, 5 August 2012 (UTC)
As stated in WP:UNIT “In science-related articles: generally use only SI units, non-SI units officially accepted for use with the SI, and specialized units that are used in some sciences. US Customary and imperial units are not required.” PlanCartesien ( talk) 02:12, 1 July 2013 (UTC)
This article about pressure frying would be improved if it contained a photo of an actual pressure fryer. While the photo of the resulting pressure fried chicken is nice, showing the actual cooking vessel might be more relevant to this article. T bonham ( talk) 03:11, 30 December 2023 (UTC)