Carrot Soup
Season 2
| Episode 43
| Food Network
Dr Joel Gilmore demonstrates how to make a caramelised carrot soup in a pressure cooker, a recipe developed by scientist Nathan Myhrvold, and Dr Andrew Stephenson explains how pressure cookers work. When liquids are heated, the molecules take on enough energy to separate into a gas. However, when the molecules can't escape, as occurs in a pressure cooker, they remain trapped inside the liquids, raising the thermal energy and therefore the boiling point.