A cooking method that uses steam pressure in a sealed vessel to raise the boiling point of water, cooking food faster at higher temperatures. Particularly effective for tough cuts of meat and dried legumes.
Combines 'pressure' from Latin 'pressura' (action of pressing) and 'cook' from Latin 'coquere.' The technique was invented in 1679 by Denis Papin, who called it a 'steam digester,' recognizing that trapped steam created intense heat and pressure.
Pressure cooking raises water's boiling point from 212°F to about 250°F, which breaks down tough collagen into gelatin much faster than normal braising. The sealed environment also prevents evaporation, so flavors become incredibly concentrated - it's like speed-aging a stew!
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