Prepology 4 Quart Microwave Pressure Cooker with Mary Beth Roe
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- Опубликовано: 10 фев 2025
- For More Information or to Buy: gather.qvc.com/...
1-800-455-8838, item# K39784
This previously recorded video may not represent current pricing and availability.
As a scientist well-versed in pressure cooking, I can say that this is a scam in so many ways. 1) 4lbs of pressure does nothing meaningful to the temperature. Real pressure cooking uses 10-15 psi, enough to elevate temperatures to more than 230F. The higher temperatures is the secret to fast cooking, and the breakdown of fibers and proteins. 4psi won't do any of that. Indeed, you're going to have a heck of a time finding recipes where the pressure isn't 10-15psi. 2) This is just plain microwave cooking with steam. Prove it to yourself by using the same chili recipe with plain microwaving for 20mins (i.e. remove the screen, or use another container). I guarantee the results will be the same. That's why "20 mins means 20 mins" since pressure never really builds up and you're just microwaving. 3) You will not get the fall-off-the-bone results you'd get in pressure cooking or even slow cooking in a small amount of time here. That's because breaking down collagen requires time and heat. This doesn't really get much hotter than 212F, which is essentially boiling, or a little hotter than a slow cooker -- where it takes about 4 hrs to achieve the desired results.
You can verify everything I'm saying by 1) comparing the results with the pressure screen on and off. See if the so-call pressure cooks the food faster or more tender. 2) immediately measuring the temperature of the food after releasing the "pressure." See if it's hotter than 212F. If it's not, it's not pressure cooking. In a real pressure cooker, parts that retain heat, e.g. the interior of roasts or a chicken thigh, will be hotter than 212F, even after the heat is off and pressure is gone.
All you're doing here is microwave cooking.
Yes, it really does work. I've had mine for a whole year now. my favorite potluck meal now is BBQ Ribs lol seriously. everyone thinks you slaves away on them and then you say 30 minutes in the microwave and they are in disbelief.
Er no. As a scientist well-versed in pressure cooking, I can say that this is a scam in so many ways. 1) 4lbs of pressure does nothing meaningful to the temperature. Real pressure cooking uses 10-15 psi, enough to elevate temperatures to more than 230F. The higher temperatures is the secret to fast cooking, and the breakdown of fibers and proteins. 4psi won't do any of that. Indeed, you're going to have a heck of a time finding recipes where the pressure isn't 10-15psi. 2) This is just plain microwave cooking with steam. Prove it to yourself by using the same chili recipe with plain microwaving for 20mins (i.e. remove the screen, or use another container). I guarantee the results will be the same. That's why "20 mins means 20 mins" since pressure never really builds up and you're just microwaving. 3) You will not get the fall-off-the-bone results you'd get in pressure cooking or even slow cooking in a small amount of time here. That's because breaking down collagen requires time and heat. This doesn't really get much hotter than 212F, which is essentially boiling, or a little hotter than a slow cooker -- where it takes about 4 hrs to achieve the desired results.
You can verify everything I'm saying by 1) comparing the results with the pressure screen on and off. See if the so-call pressure cooks the food faster or more tender. 2) immediately measuring the temperature of the food after releasing the "pressure." See if it's hotter than 212F. If it's not, it's not pressure cooking. In a real pressure cooker, parts that retain heat, e.g. the interior of roasts or a chicken thigh, will be hotter than 212F, even after the heat is off and pressure is gone.
All you're doing here is microwave cooking.
@@samdamon2224 you should do a video demonstrating your assertion.
@@frankpeter6851 A video demonstration of what? He clearly told you how test his assertions yourself so you can test it for yourself. A video will not tell you how done or tender something is. What he says is simple science. Look at Antoine Equation for temperature and pressure. 4 lbs of pressure (if it can even achieve that) results in about 222°F, which any chef will tell you cannot achieve what they claim. Simple science.
Disappointed I wanted to see how you prepared the meatloaf.