High Boiling Point of Pressure Cooking
Just a question after reviewing the submersion cooking method video. The lesson explains that at higher temperatures, such as the boil, meat proteins tend to tighten and squeeze out more moisture; this explanation is then followed by weighing three pieces of chicken, to show that one piece (the boiled) lost .3 ounces of weight in moisture.
Which brings me to the question: does pressure cooking's high boiling point (of sometimes 250 F) also cause meats to lose more moisture than the traditional hours and hours of simmering temperatures, due to more extreme tightening?
Thanks for any clarity here, and I have quite loved Rouxbe for many years now.