Comments on: Under Pressure http://www.dognamedbanjo.com/2008/01/20/under-pressure/ Fri, 10 Sep 2010 18:16:13 -0700 http://wordpress.org/?v=2.8.4 hourly 1 By: Kim http://www.dognamedbanjo.com/2008/01/20/under-pressure/comment-page-1/#comment-29 Kim Sat, 26 Jan 2008 02:16:12 +0000 http://www.dognamedbanjo.com/2008/01/20/under-pressure/#comment-29 I am currently wearing a Robyn-made hat. It's cozy and warm with fashionable eggplant and sky stripes. My head loves it! I am currently wearing a Robyn-made hat. It’s cozy and warm with fashionable eggplant and sky stripes. My head loves it!

]]> By: Asheen http://www.dognamedbanjo.com/2008/01/20/under-pressure/comment-page-1/#comment-27 Asheen Tue, 22 Jan 2008 17:22:05 +0000 http://www.dognamedbanjo.com/2008/01/20/under-pressure/#comment-27 Ryan, we used to do experiments in such sealed pressure vessels in our physical chemistry labs -- it's called bomb calorimetry. We'd close one up with a water bath, an electric fuse and some benzene, explode the benzene, and measure the rise in water temperature to calculate the energy of combustion. This is like the same kind of experiment, except you then proceed to eat the results. Hmmmmm. Ryan, we used to do experiments in such sealed pressure vessels in our physical chemistry labs — it’s called bomb calorimetry. We’d close one up with a water bath, an electric fuse and some benzene, explode the benzene, and measure the rise in water temperature to calculate the energy of combustion. This is like the same kind of experiment, except you then proceed to eat the results.

Hmmmmm.

]]> By: Ryan http://www.dognamedbanjo.com/2008/01/20/under-pressure/comment-page-1/#comment-26 Ryan Mon, 21 Jan 2008 17:32:58 +0000 http://www.dognamedbanjo.com/2008/01/20/under-pressure/#comment-26 The soup was bubbling in the cans for at least 60 minutes after being removed from the (then cooled) pressure cooker. Must be some strange physics going on there: it was about 240 degrees inside the jar - sealed vacuum tight. It couldn't draw in more air as the small headspace (about one inch in a quart jar) cooled. We're eager to see how the 90 minute pressure session affects the soup. I think I might try canning pot roast: that can't possibly be overcooked! The soup was bubbling in the cans for at least 60 minutes after being removed from the (then cooled) pressure cooker. Must be some strange physics going on there: it was about 240 degrees inside the jar – sealed vacuum tight. It couldn’t draw in more air as the small headspace (about one inch in a quart jar) cooled.

We’re eager to see how the 90 minute pressure session affects the soup. I think I might try canning pot roast: that can’t possibly be overcooked!

]]> By: Dori http://www.dognamedbanjo.com/2008/01/20/under-pressure/comment-page-1/#comment-25 Dori Mon, 21 Jan 2008 17:11:18 +0000 http://www.dognamedbanjo.com/2008/01/20/under-pressure/#comment-25 Wow. That is industrial looking. Sign me up for some pickles! Wow. That is industrial looking. Sign me up for some pickles!

]]> By: Sharon B http://www.dognamedbanjo.com/2008/01/20/under-pressure/comment-page-1/#comment-24 Sharon B Mon, 21 Jan 2008 16:55:06 +0000 http://www.dognamedbanjo.com/2008/01/20/under-pressure/#comment-24 Hi - nice to see all those tools are going to a good use. Remember your in-laws up in Maine should those stores ever close. BTW - clostridium is the ugly bacteria that is forever "bugging" Milos. Great pressure cooker - the one on the stove, not your husband. Hi – nice to see all those tools are going to a good use. Remember your in-laws up in Maine should those stores ever close. BTW – clostridium is the ugly bacteria that is forever “bugging” Milos.

Great pressure cooker – the one on the stove, not your husband.

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