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Wow. Grammar is important on this site. :-)
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Kent
Kent
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I was watching S13E16 of Good Eats and to cook his chicken for "chicken and dumplings", he places an old hen (instead of a rooster) in the pressure cooker at the maximum temperature & pressure. I've done a bit of searching and it seems pressure cookers are recommended for stocks since it can denature collagen in the connective tissues in tough meats and other pieces to gelatin faster.

This makes sense, except I thought the whole point of slow roasting (and indeed sous-vide) is to use low temperatures over a long period of time for collagen to gelatin conversion.

Why is the low temperature needed in this, and the high temperature needed for the pressure cooker? It seems a bit to be contradictory. If the higher temp and pressure is better, we should be able to sous-vide in a pressure cooker too.

I was watching S13E16 of Good Eats and to cook his chicken for "chicken and dumplings", he places an old hen (instead of a rooster) in the pressure cooker at the maximum temperature & pressure. I've done a bit of searching and it seems pressure cookers are recommended for stocks since it can denature collagen in the connective tissues in tough meats and other pieces to gelatin faster.

This makes sense, except I thought the whole point of slow roasting (and indeed sous-vide) is to use low temperatures over a long period of time for collagen to gelatin conversion.

Why is the low temperature needed in this, and the high temperature needed for the pressure cooker? It seems a bit to be contradictory. If the higher temp and pressure is better, we should be able to sous-vide in a pressure cooker too.

I was watching S13E16 of Good Eats and to cook his chicken for "chicken and dumplings", he places an old hen (instead of a rooster) in the pressure cooker at the maximum temperature & pressure. I've done a bit of searching and it seems pressure cookers are recommended for stocks since it can denature collagen in the connective tissues in tough meats and other pieces to gelatin faster.

This makes sense, except I thought the whole point of slow roasting (and indeed sous-vide) is to use low temperatures over a long period of time for collagen to gelatin conversion.

Why is the low temperature needed in this, and the high temperature needed for the pressure cooker? It seems a bit contradictory. If the higher temp and pressure is better, we should be able to sous-vide in a pressure cooker too.

Edited for clarity. Grammar fixes. Removed salutations & other noise.
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KatieK
KatieK
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I was watching S13E16 of Good Eats (I'm a huge fan of Alton Brown!) and to cook his chicken for "chicken and dumplings", he places an old hen (instead of a rooster) in the pressure cooker at max.the maximum temperature & pressure. I've done a bit of searching and it seems pressure cookers are recommended for stocks since it can denature collagen in the connective tissues in tough meats and other pieces to gelatin faster. 

This makes sense EXCEPT... i, except I thought the whole point of slow roasting (and indeed sous-vide) is to use low temperatures over a long period of time for collagen to gelatin conversationconversion. 

Why is the low temperature needed in this, and the high temperature needed for the pressure cooker? SeemsIt seems a bit to be contradictory. If the higher temp and pressure is better, we should be able to sous-vide in a pressure cooker too...

(First time poster! :-) )

I was watching S13E16 of Good Eats (I'm a huge fan of Alton Brown!) and to cook his chicken for "chicken and dumplings" he places an old hen (instead of a rooster) in the pressure cooker at max. temperature & pressure. I've done a bit of searching and it seems pressure cookers are recommended for stocks since it can denature collagen in the connective tissues in tough meats and other pieces to gelatin faster. This makes sense EXCEPT... i thought the whole point of slow roasting (and indeed sous-vide) is to use low temperatures over a long period of time for collagen to gelatin conversation. Why the low temperature needed in this and the high temperature needed for the pressure cooker? Seems a bit to be contradictory. If the higher temp and pressure is better, we should be able to sous-vide in a pressure cooker too...

(First time poster! :-) )

I was watching S13E16 of Good Eats and to cook his chicken for "chicken and dumplings", he places an old hen (instead of a rooster) in the pressure cooker at the maximum temperature & pressure. I've done a bit of searching and it seems pressure cookers are recommended for stocks since it can denature collagen in the connective tissues in tough meats and other pieces to gelatin faster. 

This makes sense, except I thought the whole point of slow roasting (and indeed sous-vide) is to use low temperatures over a long period of time for collagen to gelatin conversion. 

Why is the low temperature needed in this, and the high temperature needed for the pressure cooker? It seems a bit to be contradictory. If the higher temp and pressure is better, we should be able to sous-vide in a pressure cooker too.

Tweeted twitter.com/#!/StackCooking/status/259761230217109504
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Kent
Kent
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why use a pressure cooker for collagen to gelatin conversion?

I was watching S13E16 of Good Eats (I'm a huge fan of Alton Brown!) and to cook his chicken for "chicken and dumplings" he places an old hen (instead of a rooster) in the pressure cooker at max. temperature & pressure. I've done a bit of searching and it seems pressure cookers are recommended for stocks since it can denature collagen in the connective tissues in tough meats and other pieces to gelatin faster. This makes sense EXCEPT... i thought the whole point of slow roasting (and indeed sous-vide) is to use low temperatures over a long period of time for collagen to gelatin conversation. Why the low temperature needed in this and the high temperature needed for the pressure cooker? Seems a bit to be contradictory. If the higher temp and pressure is better, we should be able to sous-vide in a pressure cooker too...

(First time poster! :-) )