Description
Steam and pressure cooking use elevated temperatures and pressures to denature proteins, gelatinize starches, and preserve moisture.
Technical
At pressures above atmospheric, water’s boiling point rises, allowing temperatures up to ~121 °C without boiling. This facilitates rapid protein denaturation (70‑80 °C) and starch gelatinization (60‑80 °C). The high temperature also inactivates bacterial spores, ensuring safety.
Science
Primary Reaction
Protein denaturation, starch gelatinization, microbial inactivation
Sensory Profile
Aroma ()
steamsavorysubtleumamifreshearthyherbalmineralcleandelicate