3 ms·

It is not just the heat, it is also the pressure forcing more moisture and liquid into the food: https://edis.ifas.ufl.edu/publication/FS446 https://edis.ifas.u

It is not just the heat, it is also the pressure forcing more moisture and liquid into the food: https://edis.ifas.ufl.edu/publication/FS446 https://edis.ifas.ufl.edu/publication/FS446 Consider for example deep fried meat. You can deep fry a steak and achieve even higher temperatures but the the oil will not pervade it nearly as much as the liquids around that same piece of meat in a pressure cooker. Instead the deep fried meat can become tough because the moisture boils and the oil is not forced into to provide a replacement

bboygravity 3y ago
I heard a quote in an interview once from a michellin star chef: Paraphrasing from memory: "One of the best preserved secrets in haute-cuisine is that the best way to perfectly cook a steak/filet mignon is to deepfry it and then sear it in a pan at very high heat." Haven't tried it, but I buy it. I would think the deepfrying is fast enough to avoid making the meat too dry. And I personally don't really find briney water oozing out of my steak to be all that sexy anyway.
MikeDelta 3y ago
By the way, KFC fries in high-pressure fryers. Not sure I can tell the difference. https://kfcfryers.com/ https://kfcfryers.com/
duskwuff 3y ago
> It is not just the heat, it is also the pressure forcing more moisture and liquid into the food: https://edis.ifas.ufl.edu/publication/FS446 https://edis.ifas.ufl.edu/publication/FS446 That is the exact myth which is addressed by the article we're discussing.
- ineedasername 3y ago
  Yes, the linked article called it myth based on usage of a 1/2 atmosphere food-saver vacuum. I responded that such pressure was too low, and higher pressure especially combined with heat worked very well, and I linked to UF’s Institute of Food and Agricultural Sciences as a source to confirm this. The linked article’s author showed that counter top food savers aren’t effective, but I’d trust the university’s food science department when it comes to the broader use of pressure in general, specifically when used with heat as in a pressure cooker, which uses significantly more pressure.

bboygravity 3y ago

I heard a quote in an interview once from a michellin star chef: Paraphrasing from memory: "One of the best preserved secrets in haute-cuisine is that the best way to perfectly cook a steak/filet mignon is to deepfry it and then sear it in a pan at very high heat." Haven't tried it, but I buy it. I would think the deepfrying is fast enough to avoid making the meat too dry. And I personally don't really find briney water oozing out of my steak to be all that sexy anyway.

MikeDelta 3y ago

By the way, KFC fries in high-pressure fryers. Not sure I can tell the difference. https://kfcfryers.com/ https://kfcfryers.com/

duskwuff 3y ago

> It is not just the heat, it is also the pressure forcing more moisture and liquid into the food: https://edis.ifas.ufl.edu/publication/FS446 https://edis.ifas.ufl.edu/publication/FS446 That is the exact myth which is addressed by the article we're discussing.

ineedasername 3y ago
Yes, the linked article called it myth based on usage of a 1/2 atmosphere food-saver vacuum. I responded that such pressure was too low, and higher pressure especially combined with heat worked very well, and I linked to UF’s Institute of Food and Agricultural Sciences as a source to confirm this. The linked article’s author showed that counter top food savers aren’t effective, but I’d trust the university’s food science department when it comes to the broader use of pressure in general, specifically when used with heat as in a pressure cooker, which uses significantly more pressure.