Why a Pressure Cooker Cooks Dal So Much Faster
Three whistles and the dal is done, while the same dal in an open pan takes close to an hour. The reason is simple physics: trapped steam lets water get hotter than 100°C.
Science in the kitchen
Every Indian kitchen is a small science lab. Pressure cookers, boiling milk and sizzling tadka all follow the same rules of physics and chemistry.
This topic explains the science behind everyday cooking, so you understand not just what to do but why it works.
Start here
Go deeper
- Why Milk Boils Over but Water Doesn’t
Turn your back for ten seconds and the milk is all over the stove. Water never does that. The difference comes down to the proteins and fat in milk, which trap steam under a skin.
- Why Onions Make You Cry, and How to Stop It
Cutting onions isn’t sad, so why the tears? Slicing an onion sets off a tiny chemical reaction that releases an irritating gas. Here’s what happens, and the tricks that actually help.