What cultural bias often causes resistance to pressure cooking in traditional kitchens?

Answer

The perception of using a 'shortcut' that undervalues the craft.

A significant barrier to adoption, particularly in older or more traditional culinary environments, is cultural bias. In many established culinary traditions, the dedication required to cook is symbolized by the time invested; therefore, the slow, deliberate transformation of raw ingredients is viewed as a sign of skill and respect for the product. Employing a device that drastically reduces cooking time—accomplishing in 30 minutes what traditionally requires four hours—can carry a stigma suggesting the chef lacks proper knowledge or does not fully value the traditional craft, even if the resulting product quality is technically acceptable.

What cultural bias often causes resistance to pressure cooking in traditional kitchens?

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