http://hn.vernccvbvyi5qhfzyqengccj7lkove6bjot2xhh5kajhwvidqafczrad.onion/stories/36783937
Pressure cooking breaks that limit by using pressure to raise the boiling point. ineedasername 2y It is not just the heat, it is also the pressure forcing more moisture and liquid into the food: https://edis.ifas.ufl.edu/publication/FS446 Consider for example deep fried meat. You can deep fry a steak and achieve even higher temperatures but the the oil will not pervade it nearly as much as the liquids around that same piece of meat in a pressure cooker.