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  #20  
Old 01-23-2018, 06:53 PM
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PV=nRT

Thanks padre.
You really need to get rid of that avatar
I am having a hard time not upchucking everytime I see it.
It is not suitable for food forums in my opinion
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  #21  
Old 01-23-2018, 06:59 PM
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Actually they are complete opposites;

Water at 14.7 psia (sea level) boils at 212F

Water at 60 psia (pressure cooker) boils at 293F

Water at 1 psia (SV or Vacuum Sealed package) boils at 95F

Please see the attachments they are great boiling point charts.

I have always understood how and why pressure cooker work, high pressure and high temperature results in a shorter cooking time. It is also what makes them dangers. If the lid and rocker pressure relief valve are not seated properly, well you have a pressure cooker bomb like the ones used at the Boston marathon.

I think this is the same theory of the instapots. They are just upgraded and supposedly safer. Time will tell on that one.


But it also leads me quandary with SV cooking if you are boiling the juice in a piece of meat at 95F under a vacuum why do you have to cook the said piece of meat for 10 hours?

I hope this helps with the discussion.
I think you misunderstood me. My point was that conceptually the two are similar in that they both will allow exact temperature to be maintained while cooking.


My other understanding about SV is that SV has nothing to do with vacuum. You use a vacuum machine to evacuate air to achieve better water/food thermal conduction. That's why many people, me included, don't use a vacuum machine. Even after you vacuum sealed a SV bag, it is still under normal atmospheric pressure. You can never create a vacuum using a soft container, airless yes, vacuum no.

The long cooking time allows the chemistry to tenderize the meat. As I said, high temperature can make the meat fall apart, but that does not mean the meat is tender.

Finally, I don't think a PC can explode. What typically happens is that the valve gets dirty and blocks venting of pressure, and finally the safety valve blows and creates a messy eruption (with tomato sauce on your ceiling). Eruption yes, explosion no.

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  #22  
Old 01-23-2018, 07:19 PM
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You really need to get rid of that avatar
I am having a hard time not upchucking everytime I see it.
It is not suitable for food forums in my opinion
Done!
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  #23  
Old 01-23-2018, 07:21 PM
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I do not have one but a buddy of mine got one for Christmas.
He told me that it was the most Popular Gift for Christmas last year!
So I looked it up and sure enuff!
https://instantpot.com/
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Old 01-23-2018, 07:31 PM
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Done!
Love it LOL

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  #25  
Old 01-23-2018, 08:11 PM
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My other understanding about SV is that SV has nothing to do with vacuum. You use a vacuum machine to evacuate air to achieve better water/food thermal conduction. That's why many people, me included, don't use a vacuum machine. Even after you vacuum sealed a SV bag, it is still under normal atmospheric pressure. You can never create a vacuum using a soft container, airless yes, vacuum no.

The long cooking time allows the chemistry to tenderize the meat. As I said, high temperature can make the meat fall apart, but that does not mean the meat is tender.

dcarch
[/QUOTE]

Now I am back to safe cooking temperatures as we have preached here for years. Basically 4 hours from the fridge to above 140F or you need a cure?

Having a piece of meat that is not vacuum sealed stew at temp less than 140F for any extended time would be a petri dish just waiting to give someone food poisoning....

Just saying you can't have it both ways.
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  #26  
Old 01-23-2018, 09:00 PM
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My other understanding about SV is that SV has nothing to do with vacuum. You use a vacuum machine to evacuate air to achieve better water/food thermal conduction. That's why many people, me included, don't use a vacuum machine. Even after you vacuum sealed a SV bag, it is still under normal atmospheric pressure. You can never create a vacuum using a soft container, airless yes, vacuum no.

The long cooking time allows the chemistry to tenderize the meat. As I said, high temperature can make the meat fall apart, but that does not mean the meat is tender.

dcarch
Now I am back to safe cooking temperatures as we have preached here for years. Basically 4 hours from the fridge to above 140F or you need a cure?

Having a piece of meat that is not vacuum sealed stew at temp less than 140F for any extended time would be a petri dish just waiting to give someone food poisoning....

Just saying you can't have it both ways.[/QUOTE]

That is a long long involved topic, and I don't have all the link-able facts handy to discuss. Let's just say on a public forum like this, Whatever USDA says should be your guideline for food safety.

But let me talk about my own personal opinion, and its just a personal opinion, no one should do what I do. I believe the guidelines are for the very young, very old and health compromised individuals, with another layer of safety factor put on top just to be safe.

There are studies around with other recommendations for food safety, you can probably Google and find them.

You like Chinese Peking ducks? They are prepared the night before, air dried all night at room temperature (sometimes tropical temperature), roasted in a different shop, shipped to the restaurant, hung in the window all day at ambient temperature (go to Chinatown they are in every store). Billions of people have eaten them for thousands of years, no one has gotten sick yet.

SV has been around a very very long time, and have been in use by many people worldwide.

More people are killed by fatty hamburgers everyday.

dcarch

Last edited by dcarch; 01-23-2018 at 10:01 PM.
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  #27  
Old 01-23-2018, 09:01 PM
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Yes, absence of air is correct.It's still at 14.7 Lbs SqIn. So is a flat tire.

Thermal conduction is a major point. And precise temp control. AND over time. Its a different field. Chicken breast at 142? Sure. Not that I want a pink hunk of chicken... but in 4 or so hours or something like that..its safe.
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