Shelf · Water & steam · High heat
Pressure cooking
Cooking in a sealed pot where trapped steam raises the pressure, and with it the temperature water can reach.
- The temperature band
- The liquid · 115 to 130 °C
- The time
- About 30 min
Why it works
Water normally caps out at 100 °C no matter how high the flame. Under pressure it boils at around 120 °C instead, and that extra 20° roughly triples the speed of collagen breakdown — a braise in a third of the time.
The tell
A steady, gentle hiss from the valve, not a violent jet, means it is holding pressure rather than venting away.
How it fails
You cannot taste or adjust mid-cook, so the seasoning you sealed in is what you get. Under-season slightly and correct at the end, and remember nothing browns in there — sear first, in the open pot.
In the app, the card opens on the recipe step that names it, with the tell drawn.
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