Frying foods under pressure will affect cooking time in what way?

Frying foods under pressure reduces the cooking time significantly. This occurs because the high pressure in a pressure frying environment increases the boiling point of water, allowing the temperature to rise higher than it would in typical frying methods. The elevated temperature facilitates faster heat transfer to the food, which accelerates the cooking process. Consequently, foods can be cooked more quickly while still achieving the desired texture and safety standards. This method is particularly useful in commercial kitchens where efficiency is crucial, enabling chefs to prepare meals rapidly without compromising quality.