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rotuts

rotuts

@Tropicalsenior

 

I think that is incorrect .

 

fast release,  releases a lot of steam , which concentrates the liquid portion of the PC contents by  evaporation .

 

I use this feature all the time when making stock .  if i start w 3 cups of water , use quick release , there is less water left in the pot.

 

in terms of toughening meat  , I cant think of a mechanism for toughening the meat .  there still might be one, but

 

I doubt it.   quick release might dry the meat , if the meat is not totally submerged in the liquid :  the exposed meat will

 

' boil ' making that portion dry 

 

here is a ref.  

 

https://www.hippressurecooking.com/meat-openings-pcs/

 

you have to read it carefully .  

 

dryness is not the same as toughness .

rotuts

rotuts

@Tropicalsenior

 

I think that is incorrect .

 

fast release  releases a lot of steam , which concentrates the liquid portion of the PC contents by  evaporation .

 

I use this feature all the time when making stock .  if i start w 3 cups of water , use quick release , there is less water left in the pot.

 

in terms of toughening meat  , I cant think of a mechanism for toughening the meat .  there still might be one, but

 

I doubt it.   quick release might dry the meat , if the meat is not totally submerged in the liquid :  the exposed meat will

 

' boil ' making that portion dry 

 

here is a ref.  

 

https://www.hippressurecooking.com/meat-openings-pcs/

 

you have to read it carefully .  

 

dryness is not the same as toughness .

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