What do you think about cooking meat in the Pressure cooker? It's hermeticaly sealed so should not oxidize and also water is present so nothing gets burned to create HCAs? This is different from steaming when large amount of air gets in contact with the meat to oxidize it ... Looks to me like the perfect way of cooking e.g. beef (similar to boiling the eggs which are also closed not to oxidize).
http://en.wikipedia.org/wiki/Pressure_cooker |
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