4 ms·
That's the temperature outside the meat. The meat itself is kept cool by evaporation. Pressure cooking lets the internal temperature rise faster by suppressing
by CarVac 8y ago
That's the temperature outside the meat. The meat itself is kept cool by evaporation.
Pressure cooking lets the internal temperature rise faster by suppressing the boiling on the surface.
- lr4444lr 8y agoslaps forehead Of course! It would totally demolish "the stall". I have a pellet grill, and I'd love it if it had a high pressure mode that would kick in, sealing off the vents, once the internal temp's rate of change slowed to a certain point.