Given the background description of some cooking related query, summarize the question into a title

Q: I just tried to answer a question about pot roast and looking at recipes I discover one that cooks the meat at 200 degrees in a sealed pouch for 3 to 3 1/2 hours.There is a lot of reason to make a roast such as a prime rib at low temperatures since the inside of the meat will cook close to the same speed as the outside making an even color and temperature to the meat.However, cooking something at 200 degrees for 3 hours will ultimately cook it through and through which is the purpose. But, does it make a difference if the actual temperature of the meat goes past the boiling temperature? Would it be better to cook it in a 170 degree oven since the steam pressure raises the temp to perhaps something just under boil?

A: If braised meat is cooked at 200 degrees in a perfectly sealed pouch in the oven, does the temperature rise above boiling?
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Q: When creaming butter or shortening with sugar, how can I tell when it's creamed enough? With the mixer as low as 3 or 4, even a few minutes of mixing seems excessive. Also, what are symptoms could I see in cookies which have had the butter under-creamed?Update: I think that I'm familiar with the standard guides of light and fluffy, but I seem to have a hard time evaluating that when I'm watching the mixer. My cookies always seem to come out too flat, and since I'm measuring flour by weight, creaming is my next suspect.What should I look for? Are there any tests that I can do; perhaps similar to the window pane test for bread development?

A: How can I tell when my fat is sufficiently creamed?
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Q: I recently tried some vacuum fried banana chips and pineapple chips from Trade Joe's. They were delicious. Does anyone know why this process helps the food retain and even concentrate the flavors? According to the article, since the frying environment is under a vacuum, this allows food to reach a fried state at ~130 C (normal atmospheric frying is ~170 C).

A:
What makes vacuum fried food retain and concentrate the food's flavor?
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