"dsi1" wrote in message
...

On Friday, July 27, 2018 at 10:19:05 AM UTC-10, Ophelia wrote:
> ==
>
> Really?? What are these books called? I can't ever imagine making a cake
> in one though) I mean, how does it get to pressure with no steam .. or
> do
> I have it back to front <g>

Making a cake in a pressurized environment is an interesting idea. I think
they should make ovens that can be pressurized. The rational for this is
that you can cook the cake in a steamy environment rather than a vented on
resulting in a moister cake. The added pressure will also prevent collapsing
of the cake when cooling it down. As we all know, hot air will contract when
cooled. If the air is pressurized, you might be able to counteract this
effect. This bears investigation.

==

Yes it does! I suppose you will need to cook the cake in a container,
sitting in water in the cooker.

I only just thought about that )