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. :-)