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Post by mogal on Nov 1, 2020 11:01:57 GMT
Somewhere in my computer files I have a book on this subject written by Margaret Mitchel of Gone With the Wind fame and I wondered if anybody else had done this technique. Normally, if I can't make a soup or stew in my Sun Oven, I'll cook it in my pressure cooker (regular stove top pressure cooker, not an InstaPot) by bringing the cooker up to pressure then turning off the heat. Sometimes I wrap it in a towel or cotton blanket, usually not. After an hour or so, the soup is still hot and ready to serve. When I dehydrate potatoes I also blanch them this way to be sure that all are adequately heated to prevent browning. I've seen special lined baskets or bags for this purpose but never felt I needed to make one.
Anybody?
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Post by solargeek on Nov 1, 2020 14:38:21 GMT
mogal, seems like you would be taking a HUGE chance re bacteria growth as the soup "cooks". I use Instant Pot every day for defrosting - yes bringing up to pressure or less will quickly defrost without nuking, but then cook it at high temps right away. Anytime food sits in less than safe temps (each protein has its own safety temp), bacteria grows. YMMV
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Post by mogal on Nov 1, 2020 15:41:12 GMT
Solargeek, when I have opened the pressure cooker, the soup is still actively steaming so well above the temp necessary for preventing bacterial growth. I'm not starting with frozen food either--should have specified that. It's usually dehydrated food, planned overs or home canned goodies.
Forgive my ignorance. What's YMMV?
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Post by solargeek on Nov 1, 2020 22:10:54 GMT
Your Mileage May Vary
Good to hear that you’re eating safely. I would hate to have you get food poisoning.
Having had it twice and almost having to go to the hospital the first time, and missing a wedding, I’m pretty sensitive to being extremely careful with food temps. Working in restaurants as a waitress and watching the chefs I was also made keenly aware of how serious it is.
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