Welcome to the modern age, how about a pressure cooker? I’d be up for one and I’m sure other as well. We are looking for a great meal in under an hour, not 4-8.
Pressure cookery is much older than crock pottery. Your pressure cooked pork will taste like crap. Pressure cooking destroys nutrients where as slow cooking releases nutrients from planty things. Face it, your troll is just a dumb idea. If you want to eat over cooked paste just buy baby food and nuke it.
The meats and stews she creates in her modern pressure cooker are astounding. I was floored. Then I learned that many restaurants that portion food in a centralized kitchen to be finished prior to plating are pre-cooked briefly by pressure cooking, so I bought one - and now I'm hooked.
Good now list the nutrients destroyed by heat, not the stuff you get by eating most anything. Cooking at less than >= 212 degrees preserves more nutrients.
From the article (which includes source references) -
"It turns out that higher cooking temperatures don’t destroy any more nutrients than lower cooking temperatures. If a temperature is high enough to start destroying heat-sensitive nutrients, then those heat-sensitive nutrients will be lost regardless of whether the cooking temperature is 119F or 350F."
It’s not the temperature that matters, but the cooking time.
By cooking foods for shorter lengths of time, pressure cookers preserve the nutrients better, despite cooking at higher temperatures.
Again from the article:
"Why do health and nutrition experts always tell you to give preference to steaming vegetables over boiling them?"
Because the nutrients leach out of the vegetable and into the water, and then we dump the water out when serving the veggies!
Pressure cooking uses very little water compared to many other cooking methods, essentially acting like a steam cooker where the steam is not allowed to escape easily (thereby building the air pressure). Less water comes into contact with your food to leach away vitamins and minerals.
And if you do as recommended and let your pressure cooker cool naturally before removing the lid so that the steam condenses back into the small amount of liquid in the pot, you can consume all the liquid with your meal and limit the loss of nutrients to water even further.
Also -
"Yes, high-temperature cooking of some foods, like potatoes, does cause the formation of carcinogenic compounds like acrylomides. But those same compounds will not form in a pressure cooker! That’s because of all the steam trapped in the cooker. Those compounds mostly form in dry cooking methods like roasting or grilling, or in an ultra high-temperature environment like deep frying.
"Swiss researchers wanted to test this and found that potatoes cooked at high pressure for 20 minutes had almost no acrylamide formation when compared to other high-temperature cooking methods. (And since a potato will be done after about 10 minutes at high pressure, this was definitely overkill!)"
As for pressure cooking denaturing proteins:
"Yes [it does]. And so does every other cooking method out there! That is, in fact, one of the primary things that cooking is intended to do. It begins the process of breaking down the proteins in the food, making the food easier for us to digest and assimilate. “Denaturing” the proteins is what causes tough stew meat to become tender when cooked. You want denatured proteins. That’s why you cook your food.
"In fact, pressure-cooking arguably increases the digestibility of protein, as shown [by another] study that found that pressure-cooking soaked peas brought their protein digestibility up to 84%, compared to 81% for those peas that were just soaked and boiled normally. (Interestingly, it drops all the way down to just 74% when the peas are unsoaked and then boiled. YAY soaking!)
"And, it’s not just peas. Many studies have been done on how pressure-cooking increases the digestibility of proteins, including this one done with mung beans and this one done with rice. It’s even been shown to make meat more tender than boiling does (and more tender meat is demonstrably easier for our bodies to digest)."
Bottom line for me, I like my food cooked - and I'm delighted with the results I've tasted from pressure cooking - but I prepare a variety of foods for my family to insure proper nutrition as best I can using many cooking methods (I steam a lot of foods) - and we eat raw food too! And, we're pretty healthy, even me, especially for someone that drinks too much and smokes too much weed for his own good. As I mentioned previously though, I generally prefer a carb-restricted diet - I do cook for my family but I don't always eat what they do . . .
@Pavlov I think that was more a weird code issue than you. The asterisk after the ellipses didn't parse, but moving it in front of the ellipses fixed the problem. Also, I agree with your answers here wholeheartedly. I love my pressure cooker. Especially to make chicken noodle soup with bone broth. From whole uncooked chicken to soup with real broth in under 2 hours, every time.
I have my grandmother's pressure cooker. Other than watching my mom clean potatoes off the ceiling once with a pressure issue that blew the lid or maybe the potatoes after she turned the lid to open it (I was a kid so not sure what the deal was) they are a quick way to do things with few problems. I can tell you though occasionally you need to replace the rubber seals or you will have problems. And my pressure cooker has more pressure choices (that little round thing with many holes that you put on it) than most of the "modern" ones. Of course I am lazy and now cook potatoes in the microwave. Faster and no pot to wash.
In defense of crock pots: You can put something in and have something great to eat when you come home from work - I've been doing this for several years. You just plain can't do that with pressure cookers, although they have their place too.
@radagastbleh But you can not do that if you have animals who will spend the next 8 hours figuring out how to break into it... I have a cat who can open every drawer and cupboard and door in every place I have lived.
@OldCatLady LOL I have my cat Max to thank for my growing collection of rubbermaid containers to keep him out of stuff and some of those have tooth and claw marks.
Start hiding that in places. Be warned the first few times your cat discovers it they will explode and knock everything over that is near it. Very Fun.
I'd use a pressure cooker right now, and I've been pricing them. Every once in awhile I get a fit of atavistic farmwifery and feel the urge to can some preserves. I've always used the water bath method, which is good for steaming your complexion and uses racks, tongs and other delightful instruments. There's no sense in setting everything up for just a couple of quarts, which is why I still have fourteen half-pint jars of two-year-old calamondin marmalade. I started out with almost three dozen. A pressure cooker would make it much easier to run off a small batch. Besides that, I have discovered the joys of arthritic wrists. Yes, please, Meh, or Santa, or somebody.
Actually what I would like best is not have to cook and have someone else do all the cooking. Let them worry about crockpots, crackpots and pressure cookers.
I'm in favor of this, although maybe not likely to buy one, as there are several pressure cookers in my kitchen right now, and my lady might be upset if more showed up.
I have just recently joined the pressure cooking gang and so far I'm a fan.
So it's not quite a Meh deal but I was surprised to see a Farberware 6 quart 7 in 1 electric pressure cooker (includes slow cooker, rice maker, and brown/sear functions) for $59 at Walmart with a 2 year warranty (and extra 2 year protection plan for $4 more at checkout). I'm sure it's not the best out there, but it's the least expensive way I've seen to get into an EPC short of finding a used one.
Pressure cookery is much older than crock pottery. Your pressure cooked pork will taste like crap. Pressure cooking destroys nutrients where as slow cooking releases nutrients from planty things. Face it, your troll is just a dumb idea. If you want to eat over cooked paste just buy baby food and nuke it.
@cranky1950 I used to think so too, until I had a neighbor that use done all the time and I was amazed.
This is a pretty good read: http://www.hippressurecooking.com/3-pressure-cooker-nutrition-myths-that-just-wont-go-away-till-now/
The meats and stews she creates in her modern pressure cooker are astounding. I was floored. Then I learned that many restaurants that portion food in a centralized kitchen to be finished prior to plating are pre-cooked briefly by pressure cooking, so I bought one - and now I'm hooked.
edit: used one, not use done . . . I'm tired today. Fat fingers.
@cranky1950 Posting about a product that you don't particularly like or want doesn't constitute "trolling" by another user.
Good now list the nutrients destroyed by heat, not the stuff you get by eating most anything. Cooking at less than >= 212 degrees preserves more nutrients.
@cranky1950 I dunno - I'm not a nutritionist - but this article at Food Renegade is pretty good at answering some of those questions:
http://www.foodrenegade.com/pressure-cooking-healthy/
From the article (which includes source references) -
"It turns out that higher cooking temperatures don’t destroy any more nutrients than lower cooking temperatures. If a temperature is high enough to start destroying heat-sensitive nutrients, then those heat-sensitive nutrients will be lost regardless of whether the cooking temperature is 119F or 350F."
It’s not the temperature that matters, but the cooking time.
By cooking foods for shorter lengths of time, pressure cookers preserve the nutrients better, despite cooking at higher temperatures.
Again from the article:
"Why do health and nutrition experts always tell you to give preference to steaming vegetables over boiling them?"
Because the nutrients leach out of the vegetable and into the water, and then we dump the water out when serving the veggies!
Pressure cooking uses very little water compared to many other cooking methods, essentially acting like a steam cooker where the steam is not allowed to escape easily (thereby building the air pressure). Less water comes into contact with your food to leach away vitamins and minerals.
And if you do as recommended and let your pressure cooker cool naturally before removing the lid so that the steam condenses back into the small amount of liquid in the pot, you can consume all the liquid with your meal and limit the loss of nutrients to water even further.
Also -
"Yes, high-temperature cooking of some foods, like potatoes, does cause the formation of carcinogenic compounds like acrylomides. But those same compounds will not form in a pressure cooker! That’s because of all the steam trapped in the cooker. Those compounds mostly form in dry cooking methods like roasting or grilling, or in an ultra high-temperature environment like deep frying.
"Swiss researchers wanted to test this and found that potatoes cooked at high pressure for 20 minutes had almost no acrylamide formation when compared to other high-temperature cooking methods. (And since a potato will be done after about 10 minutes at high pressure, this was definitely overkill!)"
As for pressure cooking denaturing proteins:
"Yes [it does]. And so does every other cooking method out there! That is, in fact, one of the primary things that cooking is intended to do. It begins the process of breaking down the proteins in the food, making the food easier for us to digest and assimilate. “Denaturing” the proteins is what causes tough stew meat to become tender when cooked. You want denatured proteins. That’s why you cook your food.
"In fact, pressure-cooking arguably increases the digestibility of protein, as shown [by another] study that found that pressure-cooking soaked peas brought their protein digestibility up to 84%, compared to 81% for those peas that were just soaked and boiled normally. (Interestingly, it drops all the way down to just 74% when the peas are unsoaked and then boiled. YAY soaking!)
"And, it’s not just peas. Many studies have been done on how pressure-cooking increases the digestibility of proteins, including this one done with mung beans and this one done with rice. It’s even been shown to make meat more tender than boiling does (and more tender meat is demonstrably easier for our bodies to digest)."
Bottom line for me, I like my food cooked - and I'm delighted with the results I've tasted from pressure cooking - but I prepare a variety of foods for my family to insure proper nutrition as best I can using many cooking methods (I steam a lot of foods) - and we eat raw food too! And, we're pretty healthy, even me, especially for someone that drinks too much and smokes too much weed for his own good. As I mentioned previously though, I generally prefer a carb-restricted diet - I do cook for my family but I don't always eat what they do . . .
Weird - that last paragraph should have been italicized also . . . I'm having forum issues today I guess. (@tHumperChick)
@Pavlov I think that was more a weird code issue than you. The asterisk after the ellipses didn't parse, but moving it in front of the ellipses fixed the problem.
Also, I agree with your answers here wholeheartedly. I love my pressure cooker. Especially to make chicken noodle soup with bone broth. From whole uncooked chicken to soup with real broth in under 2 hours, every time.
@Thumperchick Thanks for the edit. I luv me some pressure cooked chicken.
@cranky1950 212 degrees? You should try sous vide. I have some meat cooking at 135F right now - and my brother insists I should cook at a lower temp
I have my grandmother's pressure cooker. Other than watching my mom clean potatoes off the ceiling once with a pressure issue that blew the lid or maybe the potatoes after she turned the lid to open it (I was a kid so not sure what the deal was) they are a quick way to do things with few problems. I can tell you though occasionally you need to replace the rubber seals or you will have problems. And my pressure cooker has more pressure choices (that little round thing with many holes that you put on it) than most of the "modern" ones. Of course I am lazy and now cook potatoes in the microwave. Faster and no pot to wash.
In defense of crock pots: You can put something in and have something great to eat when you come home from work - I've been doing this for several years. You just plain can't do that with pressure cookers, although they have their place too.
@radagastbleh But you can not do that if you have animals who will spend the next 8 hours figuring out how to break into it... I have a cat who can open every drawer and cupboard and door in every place I have lived.
@Kidsandliz It's to remind you of your proper occupation: cat entertainment director. Nice of you to provide puzzles.
@OldCatLady LOL I have my cat Max to thank for my growing collection of rubbermaid containers to keep him out of stuff and some of those have tooth and claw marks.
@Kidsandliz
http://www.amazon.com/Ssscat-PDT00-13914-SSSCAT-Cat-Training/dp/B000RIA95G/ref=sr_1_1?ie=UTF8&qid=1449261528&sr=8-1&keywords=Cat+Air+blaster
Start hiding that in places. Be warned the first few times your cat discovers it they will explode and knock everything over that is near it. Very Fun.
Also can be refilled with standard canned air.
@darkzrobe You've never had a cat poop in your shoes with malice aforethought, have you? Mine hold grudges.
@OldCatLady yes... I sleep with a switch to the vacuum cleaner.
Why not get both in one machine. We can end the Crock vs Pressure wars forever, and it makes yogurt!
@MrMark please remember to get the one with BlueTooth!!!!
@MrMark amazon had a hell of a deal on the ip-60duo on black Friday, under $80. Wish I'd have seen it when it was on.
@MrMark I have to get one of these. Really.
I'd use a pressure cooker right now, and I've been pricing them. Every once in awhile I get a fit of atavistic farmwifery and feel the urge to can some preserves. I've always used the water bath method, which is good for steaming your complexion and uses racks, tongs and other delightful instruments. There's no sense in setting everything up for just a couple of quarts, which is why I still have fourteen half-pint jars of two-year-old calamondin marmalade. I started out with almost three dozen. A pressure cooker would make it much easier to run off a small batch. Besides that, I have discovered the joys of arthritic wrists. Yes, please, Meh, or Santa, or somebody.
LOVE my Ninja cooking system!!!!!!!!!! Cooks in a number of ways, is fast, and the food is always juicy and delightful!
@cbilyak So .. where did you go to hire ninjas who could cook?
@rockblossom probs through the ones who are so good at chopping fruit
Pressure cooker stocks are my favorite to use up vegi waste and animal bones.
Actually what I would like best is not have to cook and have someone else do all the cooking. Let them worry about crockpots, crackpots and pressure cookers.
I'm in favor of this, although maybe not likely to buy one, as there are several pressure cookers in my kitchen right now, and my lady might be upset if more showed up.
I have just recently joined the pressure cooking gang and so far I'm a fan.
My weapon of choice:
love my pressure cooker. Like with any tool, it's not just how you use it, but what you use it on.
@Cerridwyn Just bought my first pressure cooker recently. I'm thinking braised pork belly. I've been watching Top Chef!
I was thinking about that one on TV right now with that dopey guy doing the infomercial
So it's not quite a Meh deal but I was surprised to see a Farberware 6 quart 7 in 1 electric pressure cooker (includes slow cooker, rice maker, and brown/sear functions) for $59 at Walmart with a 2 year warranty (and extra 2 year protection plan for $4 more at checkout). I'm sure it's not the best out there, but it's the least expensive way I've seen to get into an EPC short of finding a used one.