Sobachatina

@LaurentS. You've picked a perfect example! Most group assignments end up with one or two students who actually want an A doing all the work while everyone else coasts. It is rare to have a group assignment where students effectively self organize.

UHT makes excellent yogurt but for drinking it tastes terrible compared to low temp pasteurization IMO. I assumed that Europeans prefer it because they have small fridges. When I lived in Europe we had a tiny fridge and used UHT milk- but we didn't drink it.

@WayfaringStranger Congrats on reaching 10k. I upvoted an answer of yours and realized I put you over.

That's all. It was Sunday and I'm still happy about it.

It was an epic meal.

Oh- and a green salad that was picked that morning out of my daughter's garden.

And everything worked out pretty much exactly how I hoped it would. That doesn't happen very often.

Had a very successful father's day. Brioche hamburger buns were perfect. 16oz t-bone steaks sous vide to 130F and finished on the grill. Hand formed hamburger patties on the grill. Potato salad. And tapioca with hand picked blackberries.

12 years?

@rumtscho- I was actually talking about you recently. Very briefly. I was recommending Mindsets to my sister and trying to explain how I've known you for 13? years but we've never met.

@rumtscho Ooops. i didn't ping you by name! Rookie mistake.

How are you?

My oldest got her driver's license and went on her first date. That is terrifying.

I suppose that means I'm "stable"

It occurs to me that not much has changed in my life since the last time we chatted.

I'm well.

@Stephie No no. My comment was not meant to accuse you. I think as a site as a whole we are too eager to close rather than figure out how to answer peoples' questions.

Thanks for moderating with a mindset of how we can answer the question instead of just how we can close it.

@Cascabel- Thanks for editing and reopening the kebap protein question. I get so tired of the wikipedia-like deletionist mentality that we are growing here.

Enjoy your trip.

It's been nice chatting with you @Rumtscho.

I didn't know they flipped their 'r's. I assumed they constricted like German.

@rumtscho The g is just barely there but it is there.

And she's with other very academically motivated students which has been great for her.

@rumtscho She's doing well. Her classes have been very demanding but she's really enjoying the challenge.

Google failed to provide me with pronunciation examples.

I don't know dutch at all though. I'm assuming that the ng and the sch are one sound.

But to be fair- the 7 consonants is only 5 consonant sounds. Still impressive.

Sweet! That does in fact beat this one.

You're probably right. I should probably just describe them as "uncommon" but none of them were.

I'll bet German might be able to beat it.

I'll try to remember not to baste meat with soap. :)

I suppose I'll just try it and see what problems I have.

No weight at all is still some pressure. I'm more concerned about finding a material to registers splattering that won't have the results messed up by the chamber full of steam.

Seems like the steam would make it hard to capture any results.

I wonder if I could use dyed liquid and something to catch splattering and see how far up the splatter would reach in a regular pressure cooker.

For a regular pressure cooker, if I leave the stove full on, and the regulator is dancing as much as it will, I wonder whether the liquid inside is moving enough to baste meat.

Your answer goes from "It will be difficult" to "no and instant pot will never boil vigorously"

You must admit that the background changes the question though.

That's fair.

You are answering a different question than I would but that's your call of course.

I feel like I've reached a consensus with you in the comments.

@DrM I assume you have used a pressure cooker? There is a weight to regulate pressure through a small orifice. You know it's at pressure because the steam lifts the weight and vents. It can be quite violent if you don't turn the stove down. I will agree with you that it's hard to observe how vigorous the motion of the water is inside but it is definitely boiling.

I do think you should edit the answer a bit to be specific to the question. The question was if an instant pot will boil vigorously enough to bath meat in liquid which is a resounding "no"- not because of infinitely increasing pressure but because the instant pot will stop heating as vigorously.

If you are defining rolling boil as a boil with no back pressure then your argument is a tautology. I think we've come to an agreement of terms though. We are both saying that for (not an instant pot) pressure cooker at full pressure will boil. We seem to be implicitly disagreeing about how vigorous of a boil constitutes a "rolling boil" which probably doesn't matter.

So, I suppose your answer is correct that it will reach equilibrium without boiling only in an instant pot- not because the pressure will keep building- but because the pot will control the temperature and apply less energy when it reaches equilibrium.

And when the pot reaches full pressure and the release valve start venting steam? The boiling is depressed to what can vent but it is still boiling. The pressure can not build indefinitely to the point of equilibrium- that would just be a bomb. In an instant pot the temperature is controlled to allow an equilibrium at a target temperature (and thus pressure) without venting but this is not a normal pressure cooker.