The official word on the street about canning on glass top has always been “No! Don’t do it!”
But times are a’changin’. Yay for that, because so many of us avid canners buy homes where the stove is included, and now we have to live with it. Who can afford to run out and buy all new appliances with every move? Okay, some people. But not THIS some people.
Though based on ancient cooking principles, sous vide technique is a new method of cooking that is gaining popularity among home cooks today. Consequently, a lot of people have various questions about this process and the equipment used. To help you get the hang of it, we’ve put together some answers to various questions you may be asking about this cooking method.
(originally published on Pantry Paratus in 2012, this piece has circulated quite a few times! We’ve made some updates…enjoy!)
Some swear by pressure cooking because of high altitude living constraints, meat tenderizing, energy reduction, nutrient preservation, or convenience. Other advise against pressure cooking because it leaches antioxidants, makes meat stringy and dry, or because they believe it to be a dangerous procedure. So which is it?
