it seems that since we started using microwave radiation, Teflon cookware, aluminum, plastics, chemicals ---------- in foods, we are living longer and longer. Since 1930 we on the average living 18 years longer. dcarch
Did you actually read that article? If you did, you will see that you really will be agreeing that SV is even better than pressure cooking in retention / absorption of nutrients. SV keeps all the liquid and cooks at a much lower temperature than a PC. dcarch
Come on, admit it. We sous vide practitioners are a lazy bunch, otherwise why would I have a food processor? a dishwasher? -------------- an automobile? I SVed beets yesterday, with home made butter and yuzu (home grown) orange juice. I will be making that again and again. dcarch
Microwave is an appliance i can't do without in the kitchen for food.
Then there are many more non-cooking uses:
1. When you have to throw away CDs you made with confidential information on them, 20 seconds in the microwave for a whole stack of CDs/DVDs will completely destroy the information on them.
2. I use the microwave to sanitize kitchen towels. Wet it zap it, no more germs.
3. In wood crafts, using fresh wet wood, you need to wait many months for the...
"----My task is to KISS(Keep It Simple Stupid) by using easy,healthy and minimum ingredients. Nothing simple about that! ---"
If you are that interested in the science of food, and spend that much time, money and energy in your experiments, may I suggest not to limit yourself to "KISS"?
It is not beyond you to go just one step further.
The ultimate treat of cooking pork shoulder is flavorful tender meat surrounded by crackling crispy pork skin. IMHO.
Not many bags are safe at boiling temperature. Even boil-able bags are only rated to 212F. A pressure cooker can reach 250F. Make sure the bags are OK for very high cooking temperature. Perhaps oven bake bags. But your vacuum machine may not develop temperature high enough to seal those bags. dcarch
"------I guess the science part of it is the pressure cooking method. Not really science, more of a cooking method. ----"
Science is knowing the exact conditions of your experiment.
Not all pressure cookers (PC) develop their same pressure, therefore they may cook at different temperatures. Different temperature will mean different cooking times.
To find out exact temperature of your PC:
Use a small metal container with a cover and fill with cooking oil....
Double cleaver technique is great. Faster than using a food proccessor. You can make small quantity to feeding an army, or you can make just one hamburger.
You can control texture better, first use the sharp edges to chop, then turn the cleavers upsidedown and use the dull spines to smash.