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4

Imagine cooking one steak at 140F for 1 hour and another for 5 hours. Will the 5 hour steak be drier and weigh less? Briefly: Yes, it will be drier, and yes, it will weigh less. And no, 140F isn't the tipping point, though higher temperatures definitely will dry things out faster. Moisture loss will increase with increased sous vide time even at 131F (the ...


3

A Practical Guide to Sous Vide Cooking, Effects of Heat on Meat describes what causes moisture loss: The water-holding capacity of whole muscle meat is governed by the shrinking and swelling of myofibrils. Around 80% of the water in muscle meat is held within the myofibrils between the thick (myosin) and thin (actin) filaments. Between 105°F and 140°F (40°...


3

Pressure cookers work by increasing the boiling point of water, and then boiling it. The higher the pressure, the higher the temperature water boils at. The pressures an Instant Pot works at raises the boiling point of water by roughly 20 degrees F at low setting, and 30 at high setting (10 and 15 C roughly). At sea level this is about 230 and 240 F or a ...


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This worked for us: open the oven at 210°C. Close the door and wait for the first pop (about 5 mins), then open the door and stir, close the door again and watch it pop until finished. Or microwave for about 10 min. or until the popping finishes.


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The second item needs to be in the oven for 15 minutes more than the first item. Just put that item in the oven, then put the second item in 15 minutes later. Follow all other procedures as indicated in the instructions. The required cooking temperature is the same for both. I am assuming that cooking from frozen is built into the instructions, so that ...


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