The low pressure method is also known as atmospheric (food can be cooked with direct or indirect contact with the steam). The pressure is 0 to 5 lbs p.s.i.(per square inch).
There are 2 types of low pressure cooking:
Direct - in a steamer or in a pan of boiling water (such as steak and kidney pudding).
Indirect - between 2 plates, over a pan of boiling water.
High Pressure
The high pressure method uses specially designed equipment that does not allow the steam to escape, allowing it to build up pressure and increase the temperature and reduce the cooking time. The pressure is 14 to 32 lbs p.s.i.(per square inch).
Vacuum Cooking in a Pouch (Sous vide)
This method is labour saving and highly nutritious, with raw cuts of fish and shellfish reheated in boiling water or in a steamer. Food is prepared, garnished and sealed before steaming to help control weight loss, colour/ texture change and drying out.
