What is the specific complexity introduced by pressure cookers that does not translate from open-vessel cooking mastery?
Answer
Learning a new, opaque set of variables related to sealing integrity.
Chefs trained in classical or modern cooking techniques have mastered the inherent variables of open-vessel cooking, such as managing moisture loss or adjusting to altitude effects on boiling points—these skills become internalized over time. Introducing a pressure cooker requires staff to learn a new, somewhat opaque set of variables specific to high-pressure environments. This includes understanding sealing integrity, the precise dynamics of pressure build-up and release, and how heat application differs under sealed conditions, knowledge that does not directly transfer from their existing expertise in conventional cooking tools.
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