Description
Pressure steaming cooks food quickly by raising steam temperature above 100 °C.
Technical
By increasing pressure to ~15 psi, the boiling point of water rises to ~121 °C, allowing proteins to denature and collagen to convert to gelatin at lower temperatures than atmospheric cooking. Starch granules gelatinize at ~105 °C, enabling rapid cooking of rice and beans while retaining moisture. The process preserves volatile aromas and reduces oxidation compared to dry heat methods.
Science
Primary Reaction
Denaturation of proteins and gelatinization of starches under elevated temperature and pressure
Sensory Profile
Aroma ()
steamsavorymeatysweetumamiearthyherbal
Origin & History
Civilization