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.
Yeah, because it’s in water, not oil, it ain’t frying. It’s boiling.
And you’ve been down there to make sure they’re not using oil?
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.
Pressure cooking is still boiling though
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.
Changing the temp doesn’t change the way it’s cooked.
It literally does
I don’t think so. I can bake things in my oven at like, so many different temps and they are all just baking.
Sou vide is different than boiling is different than pressure cooking.
Yeah but you do different things to get those besides just changing the temperature.