I have to admit I'm totally ignorant to this method so read a good scientific study on it earlier. I will post later when I'm back on my laptop.
I have the unfortunate experience of working years with design engineers making larger than life pressure pre-cookers, cookers, sterilizers, and pressure coolers for various containers and foods.We had our on-site food Science lab that helped determine cooking time, temperature and pressure for massive cookers. In short, my brain is locked in at 285f to sterilize most foods in containers, so low temperature cooking I'll admit freaks me out. But we have used a crackpot for decades, never got sick, so I can see the merit of this. |
