[Sca-cooks] Pressure cooking

[Michael Gunter]

>Putting a crust over a pot and putting the
>chicken on something to raise if off from
>the pot sound more like a steamer than a
>pressure cooker.  The crust is porous and
>wouldn't allow the pressure inside the pot
>to build up.  But it would keep the steam
>from escaping.  Try making a pie without
>vent hole and see what happens.  It doesn't
>explode, but it will leak all over the oven.
>
>Huette

I agree. And I really didn't consider it "pressure
cooking" but it was an easier explination than
"steaming". I know the hens aren't pressure
cooked because the dough wouldn't hold together
in such a manner. But a lot of people don't consider
the enclosed pot as steamed either. So I just came
up with a Reader's Digest version.

Gunthar