Baking and Roasting: what's the diff?

[Fear_Itself]

@Szlater

Hmm… let’s see if we can make deep-fat frying more scary, I know let’s do it in a pressure cooker!

Would the high pressure increase the temperature at which the fat boiled, thus making the frying ‘hotter’?

In frying, the fat doesn’t boil, the moisture in the food turns to steam and escapes from the food, causing the appearance of boiling. Under pressure, the moisture in the food doesn’t turn to steam until a higher temperature is reached, so the meat retains more moisture, and tastes juicier.

[Szlater]

@Fear Itself

In frying, the fat doesn’t boil, the moisture in the food turns to steam and escapes from the food, causing the appearance of boiling. Under pressure, the moisture in the food doesn’t turn to steam until a higher temperature is reached, so the meat retains more moisture, and tastes juicier.

Ahh… I see, now I can see the point of it.