[Stoves] Pressure cooker + RHC, simple pre-test

[Boll, Martin Dr.]

Jeff,
These cooking-tests are simply practically:
Decision: Cooked or not cooked (control only by "subjective eating-test")
I just wanted to stimulate the participants to make their own (simple!! And
eatable) experience. Being one potato not perfect in the less cooked
direction, I knew I was in the lower range. If it was smashed it was too
high/long. 
Tried by normal cooking, I feel no need to make extra complicated measuring
now. Thanks for your hint. By scientific options I will remember your
proposal.


Martin



> Martin wrote,
> 
> 
> > 290g potatoes, just washed (approx.:3,5cm x 3,5cm x 6cm)
> 
> 
> I have no idea if this would be of any help but microwave ovens have a
> probe that can be stuck in the object that is being cooked. So that the
> oven knows what the temp is in side of the object.
> 
> So would sticking a temp probe in a potato and one in the water and
> charting this over time, be of any help.
> 
> Just an idea
> 
> 
> Jeff