Question

Molecular gastronomy is the name given to a variety of cooking techniques that involve methods and equipment borrowed from chemical laboratories. One of those is cooking “sous vide” (under vacuum). This isn’t a technique for amateurs, necessarily, but it is an interesting application of some of the ideas presented here.

Say, for the sake of discussion, some of the air was removed from a pressure cooker so that a partial vacuum is created, before cooking begins. The pressure inside the cooker would be lower than normal than that is an open pot, not higher as it is in the pressure cooker. How would the cooking process be different from cooking in an open pot? What might the advantages of that difference be? Why might cooking in this way in a restaurant draw the attention of the local health department?

Answer 1

Answer:

• In an open pot, the weight will be one climate and thus, the fluid bubbles at100 deg.c relating to a weight of 1 atm

• At the point when pressrue is lessened , the bubbling temperature is decreased. the fluid bubbles at lower temperature than in an open pot. This prompts uniform cooking.

• The impediments are surface cooking. the essence of cooked nourishment will be detached.

• Between 40 deg.F to 140 deg.F cooking for over 2 hours ( which is the temperature amid cooking under vacuum) there is a possibiltiy of sustenance conceived sicknesses because of the development of pathogenic microscopic organisms.