What You Need to Know
These methods exploit phase‑change physics, controlled humidity, and sealed environments to limit leaching of water‑soluble nutrients, accelerate starch gelatinization and protein denaturation, and promote Maillard reactions. By maintaining water in a liquid state above 100 °C under pressure, or by eliminating added water entirely, they reduce the volume of water required for cooking and processing.
The Science
Primary Reaction
Water phase change and controlled humidity reduce leaching and promote gelatinization, denaturation, and Maillard reactions.