Originally Posted By: MDinana
yeah, it's the "pressure-temperature" curve. One of the reasons people use Pressure Cookers: boil at lower temps.

How this will help in real life, I have no idea.


Uhhhhhhhh... A pressure cooker RAISES the boiling temperature so that you can get the temperature of the food or water ABOVE 212F(100C)...
At high altitudes, you have to use a pressure cooker just to make sure that your food reaches a safe temperature, or that your water is sterilized... It is not the boiling that cooks or sterilizes, it is the temperature... And you can not get the temperature of something(in it's liquid state) above it's boiling point. So you have to raise the boiling point to a point where the temperature is high enough to cook or sterilize...