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