Re: Pressure cookers revisited

[Guest guest]

>

> Bee, thank you for all you do for us!

>

> concerning pressure cookers:

>

> Jan, 2008, msg #46890, you say pressure cookers are OK.

>

> in this Jan 2010 msg #84484 , you state: " do not use a pressure cooker since

it is very high heat. Just

> simmer bone broths on low heat. The time it takes is very important for

pulling

> out minerals from the bones.

>

> Also it is important not to cook meats on high heat, since it makes the

protein

> molecules bind closer together and lose more moisture so it is more difficult

> for us to digest. Protein digestion is a process which breaks apart protein

> molecules. "

>

> Pressure cookers were brought up on another forum i'm on.

>

> one person said this:

>

> " Meat cooked under pressure becomes very tender so it should be easier to

digest, not harder.

>

> A pressure cooker boils water at 250 degrees rather than the standard 212

according to Lorna Sass. We bake a roast at 325 in the oven so I don't

understand how 250 is too hot. "

>

> Will you clarify your stand on using pressure cookers, please?

>

+++Dear ,

I do not have time to get into it today, and my daughter is visiting this

weekend so I'll be out of commission. Would you please re-post your message

next week when I'll have more time?

Thanks a bunch, Bee