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
by 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 agoYes, 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.