[Stoves] Steam cooking (Re: Frans)

[Traveller]

Thank you, Ray, Andrew, and Paul.

Somehow, with "steam cooking", we have brought in the chemistries of foods
and bodies, not just grant-making and grand-standing.

What would it take to shift stovers' attention from the firebox and WBT to
cooks and foods, with performance metrics such as versatility,
controllability, convenience, and comfort?

If all of that is considered "beyond science", I submit biomass combustion
science alone has had enough of a run and it's time to let other sciences
in.

Donors with multi-sectoral engagement ought to take notice. What Cecil
might call "brawls" among the stovers betrays deep-rooted errors in
epistemological methods. There is more to human health than just HAP.

Nikhil




---------
(India +91) 909 995 2080


On Fri, Jan 27, 2017 at 10:06 PM, Ray Menke <ray.menke at gmail.com> wrote:

> Paul,
> The air around most of us is already at atmospheric pressure (15 psi),
> so when the gauge reads 10 PSI,  the pressure cooker is providing 10
> psi on top of 15 psi, which is 25 psi total. That is about 1.7 ATM.
> The boiling point of water inside the pressure cooker at that pressure
> is about 240 degrees F.
> My favorite pressure cooker is an antique WARD'S that does not use
> rubber seals.  Since it is Aluminum, I cook food items inside a
> stainless steel Bain Marie that fits in the pressure cooker.  When
> cooking on a TLUD, I usually bring the pressure to 15 psi, then remove
> the cooker from the stove until pressure drops to 10 psi, then put it
> back on the stove, etc.
>
> On Fri, Jan 27, 2017 at 9:56 AM, Paul Anderson <psanders at ilstu.edu> wrote:
> > Andrew,
> >
> > A converter program I use says that 10 PSi  (pounds per sq inch) is
> equal to
> > 0.6804596  atmospheres   which is
> > 14.696 PSI  = 1 atmosphere.
> >
> > Something seems incorrect that 10 PSI is the pressure inside an active
> > pressure cooker about to reach 120 deg C.
> >
> > Please help me understand.
> >
> > Should we also include some SSI metric measurement equivalent to 10 PSI?
> > Either way, it is still the same issue.
> >
> > Paul
> >
> > Doc  /  Dr TLUD  /  Prof. Paul S. Anderson, PhD
> > Email:  psanders at ilstu.edu
> > Skype:   paultlud    Phone: +1-309-452-7072
> > Website:  www.drtlud.com
> >
> >
> > On 1/27/2017 4:06 AM, Andrew Heggie wrote:
> >>
> >> On 27 January 2017 at 03:32, Traveller <miata98 at gmail.com> wrote:
> >>>
> >>> Frans:
> >>>
> >>> Thank you for bringing up steam cooking. Is "ambient steam cooking"
> >>> different from "pressure steam cooking"?
> >>
> >> My answer would be not necessarily; I cook my vegetables in steam  at
> >> ambient pressure using a folding steamer like
> >>
> >>
> >> https://images.duckduckgo.com/iu/?u=http%3A%2F%2Fs6.
> thisnext.com%2Fmedia%2Flargest_dimension%2FOwnza-Buy-online-Latest-Zicome_
> 194B6D7F.jpg&f=1
> >>
> >> As I find it cooks the vegetables without making them mushy.
> >>
> >> I don't use a pressure cooker but you could either use a similar
> >> device in one or allow the food to be immersed in the water.
> >>
> >> So a pressure cooker works at a higher temperature because the
> >> increase in pressure raises the boiling point of water, this higher
> >> temperature must increase the rate of hydrolysis of the food  but I
> >> suspect it changes some other chemical reactions too.
> >>
> >> Frans has previously reported that pressure cookers destroy vitamins
> >> at above 120C, The pressure needs to be above 10 lb/inch^2 to reach
> >> this temperature.
> >>
> >> Andrew
> >>
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> >>
> >
> >
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>
>
> --
> Ray  Menke
>
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