On 10/1/2018 10:26 PM, Sqwertz wrote:
> On Mon, 01 Oct 2018 13:17:28 -0600, U.S. Janet B. wrote:
>
>> Read for yourself and then be careful in the future
>> https://idahonews.com/news/local/ida...ooker-accident
>
> "escaping bubble from a hot pressure cooker"
>
> I can't imagine how a pressure bubble could be held in a liquid
> after the pressure had been released. I can see maybe a large, flat
> piece of meat being wedged in there so tight that some pressure
> might be built up under it, but as the meat was cooking it would
> have shrunk up around the edges and allowed pressure to escape
> around the edges - it can't still be wedged in there.
>
> I think there's a good chance this didn't exactly happened the way
> it was described by the victims. And probable that she didn't
> release all the pressure before opening it. The chances of pressure
> being built up under a piece of meat, vegetables, and gravy is
> pretty far-fetched, IMO.
>
> -sw
>

Similar to the boiling water in a microwave. You open the pot and the
top pressure is relieved. One thing they all had in common was a high
viscosity product in the pot. The metal mass of the pot is still hot
and can get well above the boiling point. Eruption can occur.