What You Need to Know
Steam baskets keep food above water, limiting leaching of heat‑sensitive nutrients like vitamin C and B‑complex vitamins while still transferring heat via convection. Pressure cooking raises the boiling point to ~120 °C at 15 psi, enabling smaller water volumes and faster Maillard reactions that lock in flavor. Reusing cooking water recaptures soluble starches, proteins, and minerals, enhancing the umami profile of sauces.
The Science
Primary Reaction
water evaporation and heat transfer via convection and conduction