Brgor
@Brgor@lemmy.zip
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- Comment on So Deep 2 hours ago:
Sou vide is different than boiling is different than pressure cooking.
- Comment on So Deep 2 hours ago:
It literally does
- Comment on So Deep 3 hours ago:
The pressure in your pressure cooker is only 15 psi which raises the boiling point of water to about 120°C, well bellow the temperature of a deep fryer at 175°C.
The temperature of undersea vents can easily reach temperatures of over 300°C, which I would argue is more like frying.
- Comment on So Deep 12 hours ago:
The pressure at that depth allows the temperature to get way higher than 100°C, so I bet it probably is closer to frying than boiling.
- Comment on Not impressed 2 months ago:
Lots of crops are like this, like apples! It’s called extreme heterozygosity.