Discussion Overview
The discussion revolves around the feasibility and safety of using an electric oven to generate steam for cooking rice cakes, a process typically done in a specialized steamer. Participants explore concerns regarding pressure buildup, steam management, and the structural integrity of the oven.
Discussion Character
- Exploratory
- Technical explanation
- Debate/contested
Main Points Raised
- Some participants express concern that generating steam in an oven could create high pressure, likening it to a pressure cooker, and question how ovens handle such pressure.
- Others argue that most ovens are not airtight and will allow steam to escape, preventing significant pressure buildup.
- There is a discussion about the difference between using an oven and other methods of steaming, such as stovetop bamboo steamers, with some participants unsure about the specifics of oven design.
- Some participants mention that condensation from steam may not be an issue if steam is generated slowly and the oven is not sealed.
- Concerns are raised about the potential for radiation heat affecting the cooking process, with some suggesting that this might not be ideal for the dough.
- A few participants clarify that typical ovens are ventilated and not designed to hold pressure, comparing them to pressure cookers which are sealed.
Areas of Agreement / Disagreement
Participants generally disagree on the safety and effectiveness of using an oven for steaming, with multiple competing views on whether pressure will build up and how steam will be managed within the oven.
Contextual Notes
Participants note that the discussion is limited by assumptions about oven design and functionality, particularly regarding airtightness and steam management. There are also unresolved questions about the specifics of different oven types and their ventilation systems.