What You Need to Know
These techniques include using pressure cookers, solar ovens, steam injectors, vacuum sealers, and sous vide machines, which can reduce cooking time by up to 70% and water usage by up to 75%. The chemistry behind these techniques involves thermal denaturation of proteins, gelatinization of starches, and reduced water activity.
Steps
- 1.
Bain-marie poaching (France): Gentle cooking with minimal water evaporation
- 2.
Dhokla steaming (India): Simultaneous fermentation and water-efficient cooking
- 3.
Pachamanca earth oven (Peru): Steam cooking using heated stones and minimal water
The Science
Primary Reaction
Thermal denaturation of proteins, gelatinization of starches