Can you still cook food after a pressure cooker is vacuumed

Of course. The principle of the pressure cooker is that the liquid is heated into water vapor, and the water vapor is retained in the pot by using a sealed pot to make the food cook quickly at the high temperature of the water vapor, because in the process of heating, the air will generate high pressure due to heating, so it is called a pressure cooker.

Even if the air in the pot is removed in advance, the water vapor in the pot will be generated due to the heating of the food, and the water vapor will quickly fill up the negative pressure of the previously pumped air and turn it into positive pressure due to heating and expansion, but these have nothing to do with whether the food can be cooked, because it is the temperature that really cooks the food, not the pressure.

The so-called pressure cooker is that the pressure inside the pot is stronger than the outside atmospheric pressure, and the food in the pot can be cooked worse. And what you mean by pumping into a vacuum means that the pressure in the pot is much less than the atmospheric pressure, which goes against the working principle of the pressure cooker. Therefore it can't.

Presumably not! It's all a vacuum, and water needs air to boil, and don't you have to block the normal exhaust valve in the vacuum? That won't heat up**!

No, because you have to add water before pumping, and during the pumping process, the water will be continuously converted into water vapor to replenish, and the water will dry up before a vacuum is formed, and curiosity should be encouraged.

The topic is contradictory, if there is a vacuum, there is nothing, and if there is food in the pressure cooker, it is not a vacuum.

Food needs temperature to cook, temperature needs heat under our common sense, we know that air can transfer heat, vacuum is not good, pressure cooker is made of iron iron can transfer heat, unless the food is suspended, which is quite difficult.

It depends on what kind of food it is, basically what we eat will not be cooked, as the pressure decreases, the boiling point of the water drops, that is, the boiling temperature of the water drops, but it is impossible to go down indefinitely.

Not a vacuum, but a very dense water vapor.

The principle of the pressure cooker is to use the high boiling point of water under high pressure to cook food.

The pressure cooker is hermetically sealed, and when the hot water vapor evaporates, it cannot go out, so it accumulates in large quantities to produce high pressure. At high pressure, the boiling point of water rises, so the temperature of the water can be kept above 100 degrees Celsius, so that the food can cook faster and fresher. But if the water keeps evaporating, the pressure in the pot continues to increase, and it is very easy, so in order to prevent such dangerous accidents, there is an air plug on the lid of the pot, and when the pressure in the pot reaches a certain size, the air plug will protrude and deflate, so that the pressure in the pot can maintain a certain safe size.

That's why there is a "squeezing" sound when using a pressure cooker. If there is a problem with the air plug that cannot protrude, it will "boom"!

The pressure cooker can be vacuumed, as long as the vacuum pump is connected with the pressure cooker with a pipe, the pump can be opened to vacuum, you can put a cat in the pot by the way, see how the pumping effect.

There is no air pressure in the vacuum.

It is easy to cause ** after vacuuming.

My mom bought a home one.

Vacuum pan. I don't know if you're talking about commercial or domestic use.

This one my mom bought has the function of a pressure cooker, but there is no danger of a pressure cooker.

It's a Lingao vacuum pot.

Check to see if it's the kind you said!