On 2015-01-11, Mark Thorson > wrote:

> In theory, a pressure oven makes sense.
> You could roast something without losing
> so much moisture to evaporation.

Even in a regular pressure cooker, one with lotsa liquids added, meat
will still lose moisture while cooking. This is readily apparent when
pressure cooking water-added meats, like pork roasts, and you open the
cooker to discover more water in the vessel than when you started.
Honest.


> Recommended operating temperature is
> 450 degrees F. Whoa! This is a lot
> hotter than a pressure cooker. Doesn't
> say what the pressure is. If the pressure
> is a very low increment above ambient,
> then it's just a gimmick and not dangerous
> (nor effective).

The puckoven website talks about the pressure system. Apparently,
it's yer basic restricted vent setup, designed to vent continuously,
much like a weighted vent on a pressure cooker. I would guess the
single temp and measured oriface balance out and the only other
variable open to the operator is time.

> I'll keep my eye on this. Let everybody
> else try it first, and if it's still on
> the market in a couple years, I'll think
> about buying one. But this is not the
> kind of thing to jump into.

It may actually be handy at my elevation (8K), but I'll also wait.
Seems the more I bake and learn about baking, the more I realize
altitude is not such a big deal.

nb

On 10/01/2015 12:29 PM, notbob wrote:

>
> It may actually be handy at my elevation (8K), but I'll also wait.
> Seems the more I bake and learn about baking, the more I realize
> altitude is not such a big deal.
>
> nb
>
I live at a mere 3.5k' and have had to adapt sponge cake recipes. They
seem to be the only really critical things.
Graham

On Sat, 10 Jan 2015 22:41:37 -0800, Mark Thorson >
wrote:

> I recently watched an infomercial for this.
>
> http://www.puckoven.com

If you haven't bought a sous vide yet, you're hopelessly out of step.

--
A kitchen without a cook is just a room

On 10 Jan 2015 19:29:21 GMT, notbob > wrote:

> It may actually be handy at my elevation (8K), but I'll also wait.
> Seems the more I bake and learn about baking, the more I realize
> altitude is not such a big deal.

I had the same revelation when I lived up a mountain in a ski resort.
The elevation was between Denver and where you're at, but it was high
enough.

--
A kitchen without a cook is just a room

Wearever used to make a pressure deep fryer for chicken.

Mark Thorson wrote:
>
>In theory, a pressure oven makes sense.

I've known women who've had a very nice pressure oven... could bake
sausage in minutes.

On Saturday, January 10, 2015 at 12:44:59 PM UTC-6, Mark Thorson wrote:
> I recently watched an infomercial for this.
>
> http://www.puckoven.com
>
> In theory, a pressure oven makes sense.
> You could roast something without losing
> so much moisture to evaporation. I'm
> a bit leery of the consequences of a
> containment failure. If this was from
> Ronco, it would be a tough machine made
> in Korea. But Wolfgang Puck has put his
> name on some real crap, and if this was
> made in China I have grave doubts about
> its long-term safety or functionality.
>
> Recommended operating temperature is
> 450 degrees F. Whoa! This is a lot
> hotter than a pressure cooker. Doesn't
> say what the pressure is. If the pressure
> is a very low increment above ambient,
> then it's just a gimmick and not dangerous
> (nor effective).
>
> I'll keep my eye on this. Let everybody
> else try it first, and if it's still on
> the market in a couple years, I'll think
> about buying one. But this is not the
> kind of thing to jump into.


That commercial nearly drove me bananas during the Christmas season. Every ten minutes I was hearing a creepy German accent saying "the juice stays in my meat!".....egads!

On Saturday, January 10, 2015 at 12:52:09 PM UTC-10, Miss Kitty wrote:
> On Saturday, January 10, 2015 at 12:44:59 PM UTC-6, Mark Thorson wrote:
> > I recently watched an infomercial for this.
> >
> > http://www.puckoven.com
> >
> > In theory, a pressure oven makes sense.
> > You could roast something without losing
> > so much moisture to evaporation. I'm
> > a bit leery of the consequences of a
> > containment failure. If this was from
> > Ronco, it would be a tough machine made
> > in Korea. But Wolfgang Puck has put his
> > name on some real crap, and if this was
> > made in China I have grave doubts about
> > its long-term safety or functionality.
> >
> > Recommended operating temperature is
> > 450 degrees F. Whoa! This is a lot
> > hotter than a pressure cooker. Doesn't
> > say what the pressure is. If the pressure
> > is a very low increment above ambient,
> > then it's just a gimmick and not dangerous
> > (nor effective).
> >
> > I'll keep my eye on this. Let everybody
> > else try it first, and if it's still on
> > the market in a couple years, I'll think
> > about buying one. But this is not the
> > kind of thing to jump into.
>
>
> That commercial nearly drove me bananas during the Christmas season. Every ten minutes I was hearing a creepy German accent saying "the juice stays in my meat!".....egads!

Germans are crazy! I have a hard time getting juice out of my meat too but it's not something I'd brag about. :-)

sf wrote:
>
> On Sat, 10 Jan 2015 22:41:37 -0800, Mark Thorson >
> wrote:
>
> > I recently watched an infomercial for this.
> >
> > http://www.puckoven.com
>
> If you haven't bought a sous vide yet, you're hopelessly out of step.

That's the kind of thing you buy
on eBay about a year after the
fad peaks.

On 2015-01-11, Mark Thorson > wrote:

> That's the kind of thing you buy on eBay about a year after the fad
> peaks.

I gotta wonder. Even if this device only delivers a pressure roughly
equivalent to 14.7 hbar, that makes it like cooking at sea level.
Could I put a pot of beans in it and have them cook in 1 to 1-1/2 hrs,
as compared to my 3 to 4-1/2 bean boils at 8K ft elev?

nb.

I recently watched an infomercial for this.

http://www.puckoven.com

In theory, a pressure oven makes sense.
You could roast something without losing
so much moisture to evaporation. I'm
a bit leery of the consequences of a
containment failure. If this was from
Ronco, it would be a tough machine made
in Korea. But Wolfgang Puck has put his
name on some real crap, and if this was
made in China I have grave doubts about
its long-term safety or functionality.

Recommended operating temperature is
450 degrees F. Whoa! This is a lot
hotter than a pressure cooker. Doesn't
say what the pressure is. If the pressure
is a very low increment above ambient,
then it's just a gimmick and not dangerous
(nor effective).

I'll keep my eye on this. Let everybody
else try it first, and if it's still on
the market in a couple years, I'll think
about buying one. But this is not the
kind of thing to jump into.

On 10-Jan-2015, notbob > wrote:

> On 2015-01-11, Mark Thorson > wrote:
>
> > That's the kind of thing you buy on eBay about a year after the fad
> > peaks.
>
> I gotta wonder. Even if this device only delivers a pressure roughly
> equivalent to 14.7 hbar, that makes it like cooking at sea level.
> Could I put a pot of beans in it and have them cook in 1 to 1-1/2 hrs,
> as compared to my 3 to 4-1/2 bean boils at 8K ft elev?
>
> nb.
Have you tried cooking beans in a pressure cooker? It would be a lot less
expensive and overall more useful than the PuckOven appears to be.

--
Change Cujo to Juno for email.

On 1/11/2015 10:44 AM, l not -l wrote:
> On 10-Jan-2015, notbob > wrote:
>
>> On 2015-01-11, Mark Thorson > wrote:
>>
>>> That's the kind of thing you buy on eBay about a year after the fad
>>> peaks.
>>
>> I gotta wonder. Even if this device only delivers a pressure roughly
>> equivalent to 14.7 hbar, that makes it like cooking at sea level.
>> Could I put a pot of beans in it and have them cook in 1 to 1-1/2 hrs,
>> as compared to my 3 to 4-1/2 bean boils at 8K ft elev?
>>
>> nb.
> Have you tried cooking beans in a pressure cooker? It would be a lot less
> expensive and overall more useful than the PuckOven appears to be.
>
I'm not nb but I'm pretty sure he's mentioned using his pressure cooker
to cook beans.

Jill

On 2015-01-11, jmcquown > wrote:
> On 1/11/2015 10:44 AM, l not -l wrote:

>> Have you tried cooking beans in a pressure cooker? It would be a lot less
>> expensive and overall more useful than the PuckOven appears to be.

> I'm not nb but I'm pretty sure he's mentioned using his pressure cooker
> to cook beans.

Yep. I pressure cooked some beans at sea level and did not care for
the results. The bean pulp was quite "waxy" or "gummy" in texture is
the only way I can describe it. I've yet to P/C beans since,
preferring to boil in water w/o lid. At my altitude, that's 3-5 hrs,
depending on dried bean used. I do NOT pre-soak my beans.

I like canned beans, so why not P/C cooked beans? The only difference
I can think of is, the canned beans came from fresh beans, not dried.
OTOH, I do not know this, for certain. Although I've worked in
canneries, not one that canned beans.

nb

On Saturday, January 10, 2015 at 5:40:30 PM UTC-10, notbob wrote:
> On 2015-01-11, Mark Thorson > wrote:
>
> > That's the kind of thing you buy on eBay about a year after the fad
> > peaks.
>
> I gotta wonder. Even if this device only delivers a pressure roughly
> equivalent to 14.7 hbar, that makes it like cooking at sea level.
> Could I put a pot of beans in it and have them cook in 1 to 1-1/2 hrs,
> as compared to my 3 to 4-1/2 bean boils at 8K ft elev?

I read a review that said the user had the front window blow out on him. I don't know if that really happened because it seems so unlikely. A properly designed pressure vessel should be able to handle 3 times the expected working pressure. You probably would need to increase the cooking times because the pressure differential would be same but the temperature would be lower - at least that's my guess.

>
> nb.

I have a pressure canner but it's too big to cook in.