Pressure cooking isn’t boiling (I think it’s closer to baking, in how it cooks the meat? Open to correction there), but you’re bang-on right it would be better than that disaster up top!
Pressure cooking is really its own process. It’s wet heat, either in saturated steam or in superheated water depending if you put the meat up on a rack or just on the bottom. For this sort of dish I would just put it on the bottom in the water.
The temperature is quite a bit elevated but not as high as baking, around 250F which would never cook your steak in the oven. It’s more like an accelerated braise? You can make baked beans in 30 minutes instead of like… All day in the oven.
My wife is from Taiwan and their culture makes fantastic braised beef dishes, so there’s definitely nothing wrong with getting beef wet! I think it’s all about knowing the process and not just winging it and making something gross.
Pressure cooking isn’t boiling (I think it’s closer to baking, in how it cooks the meat? Open to correction there), but you’re bang-on right it would be better than that disaster up top!
Pressure cooking is really its own process. It’s wet heat, either in saturated steam or in superheated water depending if you put the meat up on a rack or just on the bottom. For this sort of dish I would just put it on the bottom in the water.
The temperature is quite a bit elevated but not as high as baking, around 250F which would never cook your steak in the oven. It’s more like an accelerated braise? You can make baked beans in 30 minutes instead of like… All day in the oven.
My wife is from Taiwan and their culture makes fantastic braised beef dishes, so there’s definitely nothing wrong with getting beef wet! I think it’s all about knowing the process and not just winging it and making something gross.