I noticed today that the water warmed up in pressure cooker (1.5 ATM) dissolves sugar much faster and much more than water cooked in 1 ATM.
I am interested in how long can water hold the high pressure after opening the lid. I noticed also that the sugar crystallized much more in the 1 ATM-cooked water than in 1.5-ATM-water.
How long can boiled water at 1.5 ATM hold its pressure and energy after opening the lid of the pressure cooker? I think the water can hold the water rather long time so keeping the temperature longer. However, I am interested in how much this could be, for instance if the volume of the pressure cooker is 2.5 liters.