The steaming versus pressure cooker debate yields two winners, since both methods preserve their vegetables’ maximum nutritional benefits and color intensity, cut cooking times considerably, and require little attention from a cook other than setting the process in motion. While both techniques cook by steaming, the main difference between the two is how long the process takes. Pressure cookers use high pressure water vapor at temperatures up to 250 degrees Fahrenheit to accelerate cooking, whereas all conventional steamers cook at 212 degrees, water’s boiling point.
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