Does anyone make a wireless cooking thermometer that will survive inside of
a pressure cooker? I'm wondering if you can get a sous vide style meal
done in a pressure cooker environment.

--
W

On 2016-03-11, W > wrote:

> I'm wondering if you can get a sous vide style meal done in a
> pressure cooker environment.

I'm wondering why a person with a good pressure cooker even needs a
sous vide rig. When I discovered what they both are attempting to
accomplish, I gave up on any sous vide nonsense. Can you bake a
cheesecake by sous vide? No. Pressure cooker? Easily. Can you can
(preserve) yer own foods with a sous vide rig? I kinda doubt it. A
pressure cooker? All day long!

I see a lotta pro reasons to try sous vide, but the bottom line is
this:

"....the immersion circulator [...] arrived in the restaurant
kitchen."

http://ruhlman.com/2008/11/under-pressur-1/

So, IMO, if you work in a restaurant kitchen, sous vide rocks! If you
do not, not so much.

nb

On Friday, March 11, 2016 at 2:22:22 PM UTC-6, W wrote:
> Does anyone make a wireless cooking thermometer that will survive inside of
> a pressure cooker? I'm wondering if you can get a sous vide style meal
> done in a pressure cooker environment.
>
> --
> W

No. Pressure cooking allows temps over 2123F or 100C which is the boiling point of water, to wet cook things at a temp above 212F or 100C because the prewssure is increased.

Sous Vide cooking is at a temp far below 212F or 100C.

John Kuthe...

On 3/11/2016 3:22 PM, W wrote:
> Does anyone make a wireless cooking thermometer that will survive inside of
> a pressure cooker? I'm wondering if you can get a sous vide style meal
> done in a pressure cooker environment.
>


It would be quite a feat to have it transmit through the metal container.

"Sqwertz" > wrote in message
...
> On Fri, 11 Mar 2016 12:22:18 -0800, W wrote:
> > Does anyone make a wireless cooking thermometer that will survive inside
of
> > a pressure cooker? I'm wondering if you can get a sous vide style meal
> > done in a pressure cooker environment.
>
> Sous video "style" is most definitely not possible in a pressure
> cooker. Pressure cookers rely on temps being above the boiling point.
> Sous vide relies on temps well below the boiling point.

I understand the answer and I did not know that pressure cooking always
relies on temperatures above boiling. Now I do.

It would still be interesting to have a thermometer that could work inside
the pressure cooker, so you could dial in recipes that rely on pressure
cooker. I use mine for bone broth.

--
W

On Friday, March 11, 2016 at 9:44:45 PM UTC-5, W wrote:
> "Sqwertz" > wrote in message
> ...
> > On Fri, 11 Mar 2016 12:22:18 -0800, W wrote:
> > > Does anyone make a wireless cooking thermometer that will survive inside
> of
> > > a pressure cooker? I'm wondering if you can get a sous vide style meal
> > > done in a pressure cooker environment.
> >
> > Sous video "style" is most definitely not possible in a pressure
> > cooker. Pressure cookers rely on temps being above the boiling point.
> > Sous vide relies on temps well below the boiling point.
>
> I understand the answer and I did not know that pressure cooking always
> relies on temperatures above boiling. Now I do.
>
> It would still be interesting to have a thermometer that could work inside
> the pressure cooker, so you could dial in recipes that rely on pressure
> cooker. I use mine for bone broth.

You'd think that Boyle's law would suffice.

Or, you could abandon the idea that cooking requires anything like the
accuracy/precision you think you need.

Cindy Hamilton

"Ed Pawlowski" > wrote in message
...
> On 3/11/2016 3:22 PM, W wrote:
>> Does anyone make a wireless cooking thermometer that will survive inside
>> of
>> a pressure cooker? I'm wondering if you can get a sous vide style meal
>> done in a pressure cooker environment.
>>
>
>
> It would be quite a feat to have it transmit through the metal container.

<g> You don't think he is 'having us on' do you?

--
http://www.helpforheroes.org.uk/shop/

On Friday, March 11, 2016 at 2:57:13 PM UTC-6, John Kuthe wrote:
> On Friday, March 11, 2016 at 2:22:22 PM UTC-6, W wrote:
> > Does anyone make a wireless cooking thermometer that will survive inside of
> > a pressure cooker? I'm wondering if you can get a sous vide style meal
> > done in a pressure cooker environment.
> >
> > --
> > W
>
> No. Pressure cooking allows temps over 2123F or 100C which is the boiling point of water, to wet cook things at a temp above 212F or 100C because the prewssure is increased.
>
Sloppy fingers because you're drunk? or are your hands covered in beatoff lube?
>
> John Kuthe...

--Bryan

On Friday, March 11, 2016 at 4:40:05 PM UTC-6, Ed Pawlowski wrote:
> On 3/11/2016 3:22 PM, W wrote:
> > Does anyone make a wireless cooking thermometer that will survive inside of
> > a pressure cooker? I'm wondering if you can get a sous vide style meal
> > done in a pressure cooker environment.
> >
>
>
> It would be quite a feat to have it transmit through the metal container.

Yep! Faraday cage action!! (Oops, sorry, I delved into my Electrical Engineerring education!)

John Kuthe...

On Saturday, March 12, 2016 at 7:59:46 AM UTC-6, MisterDiddyWahDiddy wrote:
> On Friday, March 11, 2016 at 2:57:13 PM UTC-6, John Kuthe wrote:
> > On Friday, March 11, 2016 at 2:22:22 PM UTC-6, W wrote:
> > > Does anyone make a wireless cooking thermometer that will survive inside of
> > > a pressure cooker? I'm wondering if you can get a sous vide style meal
> > > done in a pressure cooker environment.
> > >
> > > --
> > > W
> >
> > No. Pressure cooking allows temps over 2123F or 100C which is the boiling point of water, to wet cook things at a temp above 212F or 100C because the prewssure is increased.
> >
> Sloppy fingers because you're drunk? or are your hands covered in beatoff lube?
> >
> > John Kuthe...
>
> --Bryan

Pure typo action.

And you make masturbation sound like a bad thing! HA!!

How IS that Narcissistic Personality Disorder working for you?

John Kuthe...

Ophelia wrote:
>Ed Pawlowski wrote:
>>W wrote:
>
>>>Does anyone make a wireless cooking thermometer that will survive
>>>inside a pressure cooker? I'm wondering if you can get a sous vide
>>>style meal done in a pressure cooker environment.
>>
>>It would be quite a feat to have it transmit through the metal container.
>
><g> You don't think he is 'having us on' do you?

Actually if it's a metal pot the temperature will be the same at the
inside surface and the outside surface... braze/weld a short length of
metal round stock (if aluminum pot use AL stk) to the pot lid with a
reamed hole so there's a snug fit to accept a Weber grill
thermometer... this is the new Weber thermometer with a short probe:
http://www.amazon.com/Weber-Replacem...06FN 0AKCEA7N
Depending on the pot there may be a handle/knob that can be unscrewed,
then it's simple to attach a metal thermometer bushing/adapter.

On Saturday, March 12, 2016 at 11:42:19 AM UTC-6, Brooklyn1 wrote:
> Ophelia wrote:
> >Ed Pawlowski wrote:
> >>W wrote:
> >
> >>>Does anyone make a wireless cooking thermometer that will survive
> >>>inside a pressure cooker? I'm wondering if you can get a sous vide
> >>>style meal done in a pressure cooker environment.
> >>
> >>It would be quite a feat to have it transmit through the metal container.
> >
> ><g> You don't think he is 'having us on' do you?
>
> Actually if it's a metal pot the temperature will be the same at the
> inside surface and the outside surface... braze/weld a short length of
> metal round stock (if aluminum pot use AL stk) to the pot lid with a
> reamed hole so there's a snug fit to accept a Weber grill
> thermometer... this is the new Weber thermometer with a short probe:
> http://www.amazon.com/Weber-Replacem...06FN 0AKCEA7N
> Depending on the pot there may be a handle/knob that can be unscrewed,
> then it's simple to attach a metal thermometer bushing/adapter.

Oh please! Don't try to wax authoritatively about physics , thermodynamics, etc. You are WAY out of your league, ShelDUM!

John Kuthe...

On 3/11/2016 9:07 PM, Sqwertz wrote:
> nobody really knows the temp of the food inside anyway;-)
>
> -sw
Your woman abuse is as grotesque, unprovoked, and ugly as anything
anyone in this medium has ever done.

You are a pathological woman-hater and a deeply disturbed and wounded
little man:

++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++++++++++++++++++++++

"Why do you even bother posting if that's all you have to say? We've
heard the same thing at least 2,000 times by now."

-sw

"OK, so it's your planet so I guess you get to define what all teens on
Planet Bove eat. We'll need to add this to the Planet Bove Wikipedia
entry: "Teenagers on Planet Bove only eat chicken strips, fries, and
baby carrots".

-sw

"Incredible. And you STILL don't shut up."

-sw

I thought you were here just to talk about cooking? You've only said
that at least 25 times, yet 95% of the flack you get is about
off-topic subjects.

-sw

Way to go, Julie! You beat her down into speechlessness.

-sw


"Why do you even bother posting if that's all you have to say? We've
heard the same thing at least 2,000 times by now."

-sw


"Incredible. And you STILL don't shut up."

-sw

I thought you were here just to talk about cooking? You've only said
that at least 25 times, yet 95% of the flack you get is about
off-topic subjects.

-sw

Way to go, Julie! You beat her down into speechlessness.

-sw

I didn't think Julie was even capable of using the phone.

-sw

You seem to have a problem remembering things. Maybe you should have
written down the once you realized you liked it.

-sw

Wow. She catches on quick when her mind isn't clouded by irrational
spite.

-sw

Congratulations! Your post has been approved by Julie.

[High Five]

-sw

Yeah, I see tuna and cheddar on pizza every time I visit Planet Bove.

-sw

You can't rent this stuff at Red Box.

-sw

You tell him Julie!

<snort>

-sw

That wasn't your original argument. Your argument was that you
couldn't remember where you got them. Then when somebody tells you
how to solve that problem, you come up with a different argument to
explain why the proposed solution won't work.

Same 'ol song and dance.

-sw

<snip rest unread>

-sw

So WTF are you basing your unfounded theories on? Angela was about 3
years old and you had left grade school decades earlier. What would
have been your direct experience with the New York public school
system in the early 2000's?

-sw

What I'm trying to say is that Julie is full of shit again. It's
amazing how much time Julie spends describing her miserable fantasy
world.

-sw


Again, only in YOUR house.

-sw

++++++++++++++++++++++++++++++++++++++++++++++++++ +++++++++++++++++++++++++++++++++++++++

On 3/11/2016 5:09 PM, Sqwertz wrote:
> Now you're making me question my answering your previous questions.
>
> -sw
Your woman abuse is as grotesque, unprovoked, and ugly as anything
anyone in this medium has ever done.

You are a pathological woman-hater and a deeply disturbed and wounded
little man:

++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++++++++++++++++++++++

"Why do you even bother posting if that's all you have to say? We've
heard the same thing at least 2,000 times by now."

-sw

"OK, so it's your planet so I guess you get to define what all teens on
Planet Bove eat. We'll need to add this to the Planet Bove Wikipedia
entry: "Teenagers on Planet Bove only eat chicken strips, fries, and
baby carrots".

-sw

"Incredible. And you STILL don't shut up."

-sw

I thought you were here just to talk about cooking? You've only said
that at least 25 times, yet 95% of the flack you get is about
off-topic subjects.

-sw

Way to go, Julie! You beat her down into speechlessness.

-sw


"Why do you even bother posting if that's all you have to say? We've
heard the same thing at least 2,000 times by now."

-sw


"Incredible. And you STILL don't shut up."

-sw

I thought you were here just to talk about cooking? You've only said
that at least 25 times, yet 95% of the flack you get is about
off-topic subjects.

-sw

Way to go, Julie! You beat her down into speechlessness.

-sw

I didn't think Julie was even capable of using the phone.

-sw

You seem to have a problem remembering things. Maybe you should have
written down the once you realized you liked it.

-sw

Wow. She catches on quick when her mind isn't clouded by irrational
spite.

-sw

Congratulations! Your post has been approved by Julie.

[High Five]

-sw

Yeah, I see tuna and cheddar on pizza every time I visit Planet Bove.

-sw

You can't rent this stuff at Red Box.

-sw

You tell him Julie!

<snort>

-sw

That wasn't your original argument. Your argument was that you
couldn't remember where you got them. Then when somebody tells you
how to solve that problem, you come up with a different argument to
explain why the proposed solution won't work.

Same 'ol song and dance.

-sw

<snip rest unread>

-sw

So WTF are you basing your unfounded theories on? Angela was about 3
years old and you had left grade school decades earlier. What would
have been your direct experience with the New York public school
system in the early 2000's?

-sw

What I'm trying to say is that Julie is full of shit again. It's
amazing how much time Julie spends describing her miserable fantasy
world.

-sw


Again, only in YOUR house.

-sw

++++++++++++++++++++++++++++++++++++++++++++++++++ +++++++++++++++++++++++++++++++++++++++

I am considering the same thought. The question you posed probably were not as exact as possible. The pressure inside a pressure cooker is directly proportional to temperature. MOST people use a pressure cooker for higher temps. However, one could assume that at 140 degrees water has a specific vapor pressure. If the control unit of the cooker has eating temperature controls and if the interior of the cooker is at the same pressure throughout then the temperature must be equal throughout? Therefore if one can control the temperature (pressure) inside the container they have a sous vide machine. One could cook with water underneath and the temp above would be extremely close because the pressure would be constant. More research would need done.

Therefore a VERY GOOD hot plate style induction heating device with a simple design of pressure cooker that could accurately hold temperatures would theoretically be a soul vide machine as well.
I have no idea how the temp control of an induction plate works...but with the proper insulation around the pot (not sure again how) one would have soul vide capability.

Ignore the nay sayers they have NO idea technically what they are talking about, The fact is that YES is the answer. We are talking about CONTROLLED Temperature not water baths or anything else. If one can hold a temp at say 138 F and cook salmon then that is all that matters. The LOW pressure of that temp means NOTHING to a soux vide chef in most instances.

On Sunday, October 8, 2017 at 12:27:11 PM UTC-10, djea3 wrote:
> I am considering the same thought. The question you posed probably were not as exact as possible. The pressure inside a pressure cooker is directly proportional to temperature. MOST people use a pressure cooker for higher temps. However, one could assume that at 140 degrees water has a specific vapor pressure. If the control unit of the cooker has eating temperature controls and if the interior of the cooker is at the same pressure throughout then the temperature must be equal throughout? Therefore if one can control the temperature (pressure) inside the container they have a sous vide machine. One could cook with water underneath and the temp above would be extremely close because the pressure would be constant. More research would need done.

Using a pressure cooker for sous vide doesn't make any sense. Sous vide cookery utilizes water at a temperature lower than water's boiling point - 212 °F. A pressure cooker operates at the boiling point of the liquid inside the vessel. Typically that's going to be around 250 °F at 15 psi.

My guess is that you could get a pressure cooker to operate at sous vide temperature by using a pressures lower than that of sea level i.e., a vacuum cooker.