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ComebackKid
Multispore Enthusiast



Registered: 05/27/16
Posts: 3,951
Loc: ked in the trunk of a car
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PC question. Wolfgang puck pressure cooker. "Keep warm" function
#23391909 - 06/28/16 06:50 PM (7 years, 6 months ago) |
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Hey guys, starting up my second BRF run. This time I bought a presure cooker so I figured I'd use it. Was originally going to try my hand at agar and grains with it but figured I could use another run through with the basics first.
Anyway, I digress. So the wolfgang puck electric pressure cooker I have, holds 7 1/2 pint jars very snugly. 4 on bottom 3 on top. Last night I cooked the first 6 jars for an hour and immediately replaced them with the last 6 to cook while I went to bed (thinking the pressure would release and cool down in the PC overnight... common practice right?). In the morning to my suprise the PC was still warm due to a "keep warm" function that the PC automatically reverts to when it finishes cooking. I take them out, let them cool off, inoculate. Bingo bango whatever. I do some research and find out that the keep warm function keeps the temperature at 150f.
My question... does anyone think keeping your jars in 150f PC for >8 hours be detrimental in any way?
The only thing I'm a little conserned about would be possible evaporation from the bottom of the jars into the dry verm layer. When checking my jars there didn't seem to be any inconsistency so I inoculated anyway. If no one has any thoughts on this, it's all good, I'll just update with colonization progress pics on either batch. And if anyone uses the wolf gang puck PC make sure you pull the plug after lol
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Substrate surface conditions / Monotub prep and care
Look around you... Everything you see exists inside the mind. Consciousness, the awareness that is experiencing this mind, is peering in from outside the universe. Our individual experiences are all part of the universe's experience of itself
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blackout


Registered: 07/16/00
Posts: 5,266
Last seen: 2 months, 25 days
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Re: PC question. Wolfgang puck pressure cooker. "Keep warm" function [Re: ComebackKid]
#23394913 - 06/29/16 05:03 PM (7 years, 6 months ago) |
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You can weigh your jars before hand and write the weights in permanent marker on them. This lets you check for moisture loss, a few grams per jar loss is normal. If you prepared our jars all the same way you could compare weights of the possibly dry ones.
I would like that function on an electric PC if I had one. I have recently started to lower the power on my hob so I know my PC will not cool down too fast. Quick pressure drops can result in exploded grains. Also unclean air can be drawn into the PC, I like the thought of it being held a long time. I used to wrap jars in blankets to prolong the time they would be hot for.
I have been doing tests holding grains and agar for prolonged times just below boiling point. I have found my agar did not set, while it was setting fine before the treatment. At 150F this may not be an issue though.
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ComebackKid
Multispore Enthusiast



Registered: 05/27/16
Posts: 3,951
Loc: ked in the trunk of a car
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Re: PC question. Wolfgang puck pressure cooker. "Keep warm" function [Re: blackout]
#23394971 - 06/29/16 05:27 PM (7 years, 6 months ago) |
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Interesting. I guess there may be a use for the keep warm function in the future after all. Also, I found after a little more research, that 150f is almost exactly the temp that mold spores and most bacteria stop growing at. Just another tid bit I figured I'd throw in here
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Substrate surface conditions / Monotub prep and care
Look around you... Everything you see exists inside the mind. Consciousness, the awareness that is experiencing this mind, is peering in from outside the universe. Our individual experiences are all part of the universe's experience of itself
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blackout


Registered: 07/16/00
Posts: 5,266
Last seen: 2 months, 25 days
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Re: PC question. Wolfgang puck pressure cooker. "Keep warm" function [Re: ComebackKid]
#23395349 - 06/29/16 07:56 PM (7 years, 6 months ago) |
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you could also use a plug in timer to force it to shut down when you want.
It would make sense that they choose a temperature to maintain which would not allow bacteria to grow when keeping the food warm. When doing low temperature cooking (e.g. sous vide) they warn against keeping it at too low a temperature for too long, this is usually said to be around 40-55C
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