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.

Travis McKinney

Despite the higher coking temperature, the pressure aspect of pressure cooking does help surrounding liquid keep the meats moist - though not as moist as poaching.

Pressure cooking is not as popular in home kitchens, but many institutional kitchens take advantage of this technique, as do some home cooks from older cultures who swear by pressure cooking.