Steam Vs Pressure Cooking: What's The Difference?

Pressure cooking and steaming are two different cooking methods that use steam to cook food. While the two terms are often used interchangeably, each has a unique purpose in the kitchen. So, what exactly is the difference between pressure cooking and steaming?

Pressure cooking and steaming: different temperatures

Pressure cooking and steaming are two different cooking methods with distinct temperatures and applications. While both involve the use of steam, they differ in terms of pressure, temperature, and cooking time.

Steaming is a gentle cooking method that uses steam to cook food in a closed container. It is typically done at a lower temperature of 100 degrees Celsius, which is the boiling point of water. The steam escapes through a vent, and the cooking time is similar to that of conventional cooking methods. Steaming is commonly used for cooking vegetables, chicken, and shellfish, retaining their natural vitamins and minerals. Steamers often have multiple compartments, allowing for the simultaneous preparation of different foods.

On the other hand, pressure cooking involves cooking with high-pressure water vapour at a higher temperature of up to 120 degrees Celsius. The increased pressure raises the boiling point of water, allowing food to cook at a higher temperature. The pressure cooker is sealed tight, with no venting, which further contributes to the higher cooking temperature. This method is extremely versatile and can be used for a wide range of ingredients, including soups, rice, various meats, and pulses. Pressure cooking is known for its speed and efficiency, often reducing cooking time by several folds compared to traditional methods.

The main distinction between the two methods lies in their temperatures and pressures. Steaming operates at a lower temperature and atmospheric pressure, while pressure cooking utilizes higher temperatures and pressure to accelerate the cooking process. The higher temperature in pressure cooking allows for more energy transfer to the food, resulting in reduced cooking times.

Additionally, pressure cooking offers more versatility in terms of the types of food that can be prepared. While steamers are primarily used for cooking vegetables and certain types of protein, pressure cookers can handle a broader range of ingredients, making them suitable for creating entire dishes.

In summary, pressure cooking and steaming differ in their temperatures, pressures, cooking times, and the types of food they are typically used for. Steaming operates at 100 degrees Celsius and atmospheric pressure, making it ideal for cooking vegetables and proteins gently. In contrast, pressure cooking utilizes higher temperatures of up to 120 degrees Celsius and high pressure to significantly reduce cooking times, making it a versatile option for preparing various dishes.

Pressure cooking and steaming: cooking times compared

Pressure cooking and steaming are two different cooking methods, but they do have some similarities. Both use steam to cook food, and both are healthier alternatives to traditional stovetop cooking. They are also easy to use, requiring only water and the food to be cooked. However, there are some key differences to note when comparing cooking times.

Pressure cooking

Pressure cookers use high-pressure water vapours to cook food at a higher temperature, up to 120 degrees Celsius. The temperature can be adjusted, which affects the cooking time. Pressure cookers are extremely efficient, reducing cooking time by several times compared to traditional methods. For example, a pressure cooker can cook a meal in a fraction of the time it would take to cook on a stovetop. This makes them ideal for quick and convenient meals.

Steaming

Steamers, on the other hand, cook at 100 degrees Celsius, which is the boiling point of water. This means that steamers take longer to cook food than pressure cookers. Steamers are often associated with healthy cooking, as they can retain more nutrients in the food. They are commonly used for cooking vegetables, chicken, and shellfish. Steamers usually have multiple compartments, allowing for the simultaneous preparation of different foods.

When comparing cooking times, pressure cookers are generally faster and more efficient than steamers. However, both methods have their advantages and can produce delicious and healthy dishes. The best option depends on your specific needs and preferences. If you prioritise speed and convenience, a pressure cooker might be the better choice. If you are mainly cooking vegetables and want to retain as many nutrients as possible, a steamer could be the way to go.

Pressure cooking and steaming: nutritional value

Pressure cooking and steaming are two different cooking methods. Steaming is when you cook your food with steam. You can steam your food in a pressure cooker, but not the other way around.

Nutritional Value of Pressure Cooking

Pressure cookers are a convenient and healthy way to cook food. They can preserve more nutrients than other cooking methods. A 1995 study found that pressure cooking preserved up to 90-95% of nutrients, compared to boiling which retained only 40-75% and roasting and steaming which preserved up to 90%. This is because pressure cooking doesn't require very high temperatures and shortens the cooking time, reducing nutrient loss.

However, pressure cooking may deactivate certain properties in food, such as phytic acid, which can make nutrients in grains and beans more absorbable. It may also inhibit the formation of resistant starches in potatoes and rice, which can decrease calories and lower the glycemic response.

Nutritional Value of Steaming

Steaming is a popular alternative to traditional stovetop cooking and is extremely effective for cooking vegetables. It provides health benefits over boiling, as the longer vegetables are submerged in water, the more vitamins and minerals seep out into it.

In conclusion, both pressure cooking and steaming can preserve the nutritional value of food, with pressure cooking potentially offering greater nutrient retention due to its shorter cooking times.

Pressure cooking and steaming: the best foods to cook

Pressure cooking and steaming are two different cooking methods, but they are similar in that they both use steam to cook food. Steam cooking is a healthy and gentle way to prepare food, where the food is cooked in a closed container with steam. In this case, the pressure cooker provides the best solution, as it encloses steam for optimal cooking results.

Pressure Cooking

Pressure cookers cook with high-pressure water vapours at a higher temperature (up to 120 degrees Celsius). The temperature can be adjusted, which changes the cooking time. Pressure cookers are extremely versatile and can cook a broad range of foods, including soups, stews, meat, lentils, rice, potatoes, and pulses. They are also very time-efficient, with some sources claiming they are up to ten times faster than other cooking methods.

Steaming

Steamers cook at 100 degrees Celsius, the boiling point of water. They are most commonly used to cook vegetables, chicken, and shellfish, and they are extremely effective at retaining the natural vitamins and minerals of these foods. Steamers often have multiple compartments, allowing for the simultaneous preparation of separate ingredients.

Best Foods for Each Method

Pressure cookers are ideal for cooking a wide variety of dishes, especially those that require a range of ingredients. Their speed and efficiency make them perfect for cooking stews and soups, as well as various meats, pulses, and rice. Pressure cookers are also a good option for steamed puddings.

Steamers are best suited for cooking vegetables, chicken, and shellfish, as they can effectively retain the nutrients of these foods. They are also a good option for steamed puddings. If you are looking to cook a variety of ingredients together, a steamer with multiple compartments can be very useful.

Combining Methods

It is possible to steam food in a pressure cooker, and you can even pressure steam your food in the same pot as long as it is sealed tightly. This combination method allows you to cook perfect vegetables with steam while also benefiting from the speed and efficiency of pressure cooking.

Pressure cooking and steaming: health benefits

Steaming is when you cook your food with steam. You can steam your food in a pressure cooker, and you can pressure steam your food in the same pot as long as it is sealed tightly.

Health Benefits of Pressure Cooking and Steaming

Retains Nutrients and Taste

Pressure cooking and steaming are popular alternatives to traditional stovetop cooking methods. They are both reliable ways to retain the nutrients in your food. The longer food is cooked, the more nutrients are destroyed. Pressure cooking and steaming reduce cooking time, preventing the leeching of nutrients from food.

Energy Saving

Pressure cookers and steamers are one-pot solutions, which saves energy compared to using multiple pots on separate burners.

Time Saving

Pressure cooking and steaming are time-saving methods of cooking. Pressure cookers, in particular, can reduce cooking time by up to 70%.

Less Cleaning

Pressure cookers and steamers have secure lids that prevent splashes and spatters from escaping. This means less cleaning of the stove top and surrounding surfaces.

One Appliance, Many Functions

Pressure cookers and steamers can be used to cook a wide variety of foods, from vegetables to soups, rice, meats, and pulses.

Frequently asked questions