What is pressure cooking??
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It is a type of coooking used to speed up the process of cooking foods that normally take a long time to cook Examples: Lima beans,Black eyed peas there are many types of pressure cookers and some are even used for canning buT I commonly use my pressure cooker to cook Variuos foods they can be purchased at wal-mart but I stongly suggest reading all included instructions before venturing forth
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In a Nut shell:\nThe ChemE writes the recipe. \nThe Process Eng cooks it.
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Go to\nMaster BBQ Cooking School http://www.bbqcookingschool.com/page/49
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An early pressure cooker, called a steam digester, was invented by Denis Papin, a French physicist, in 1679.\n\nWile E. Coyote cartoons had pressure cookers.
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I made several of these in Africa attempting to make something simple that the people could use.. the dwindling supply of wood in the Sahel regions is very very serious and they have to come up with something else other than using wood... so. the solar oven??\n\nA solar cooker or solar oven is a way of harnessing the sun's power to cook food. A metal box forms the simplest solar cooker. A set of large mirrors or a large Fresnel lens to focus sunlight to a single point may also be added. On a sunny day a black baking tray or cooking pot can convert hundreds of watts of light into heat, in addition to any infra-red. Temperatures in a typical oven can reach 200 °C (400 °F).
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increased pressure = increased heat
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The answer is Pressure\n\n10 pts plz! im only level 1!
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A pressure guage is an intrument to mearsure pressure in whatever code to suit whatever country you livein its principals or what makes it work is The gas air etc is fed ito the guage and into a bent tube which under pressure tends to want to straighten not unlike blowing up one f those very thin baloons. The straightening tube is attached to a hand which turns across the face of the guage and inacates howmuch pressure is being fed inyo the guage.
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The boiling point of water is dependant on the (air) pressure on it. Put water into a pressure cooker and its boiling point will increase. Take water to the bottom of a deep mine and the BP will be above 100 degrees. Theoretically. the boiling point in the centre of a cyclone would be lower than in the centre of a high pressure cell.\n\nThe atmospheric pressure on the surface of the water is what stops water molecules escaping. The lower the pressure the easier it is for them to escape and the higher the pressure the harder it is for these molecules to escape. The boiling is the violent action of the molecules trying to escape.
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Make a list of how long each thing will take to cook. Make the easier stuff after the longer foods. If you can, make some things the night before.\nUtilize space by keeping one side for cooking and prep and the other for setting out cooked foods. \nAnother thing...KEEP THE FAMILY OUT :D It will make you less stressed and will aid in space saving.
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The pressure that the substance is under. At room temperature for example, water can be ice, liquid, or steam, depending on the pressure of the room or container.
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Buy a cook book, by Rosemary Connolly, British. from http://amazon .co.uk\nShe teaches basic cooking and it's ideal for you.IE, boild eggs, beans on toast, bangers and mash, Easy cooking.\nCheck it out!
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This is what I found on the site noted below. \n\n"The reason is lower atmosphere pressure due to thinner blanket of air above. At sea level, the presses on a square inch of surface with 14.7 pounds, at 5,000 feet with 12.3 pounds, and at 10,000 feet with only 10.2 pounds - a decrease of about 1/2 pound per 1,000 feet. This decreased pressure affects food preparation in two ways:\n\n1. Water and other liquids evaporate faster and boil at lower temperatures.\n2. Leavening gases in breads and cakes expand more. \n\nThe boiling point is the temperature at which the pressure of the water vapor equals atmospheric pressure and the bubbles of water vapor are able to break through the surface and escape into the air. If the atmospheric pressure is less, the temperature required for water to boil is less (Table 1). Therefore, cooking food in water boiling at this lower temperature takes longer. A "3-minute egg" will take more time. Also, a bowl of boiling soup is not as hot."
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Shreaded potatoes, onions a bit of flour.  Salt & pepper. Form into a patty and fry it up until golden brown
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mixing ingredients together, adding heat, air...its alot like cooking
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hard boil your egg.  :)
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http://allrecipes.com/search/recipes.aspx?q1=pumpkin\n\nEverything you could ever want to know about cooking with pumpkin!!!! ...:D