Pressure cooking is a method of cooking food quickly under high pressure. This allows food, especially tougher meats, to cook faster compared to conventional boiling or steaming. When meat is pressure cooked, the high temperature and pressure break down collagen, tenderizing the meat. But what happens if you try to pressure cook meat that has already been cooked? Does pressure cooking provide any benefit to cooked meat, or does it end up drying out the meat and ruining its texture? Let’s take a closer look at the effects of pressure cooking on cooked meat.
Does Pressure Cooking Alter the Texture of Cooked Meat?
Yes, pressure cooking already cooked meat can alter its texture. When meat is cooked using conventional methods like baking, grilling, sautéing etc., it reaches an internal temperature that denatures protein and collagen. This sets the structure of the meat. If you then pressure cook this cooked meat, the high pressure and temperature can continue to break down collagen. This means the meat fibers loosen further and make the texture softer, more tender and almost mushy. The extent of this softening depends on the cut of meat, the initial cooking method and the pressure cooking time. Less tender cuts with more collagen like pork shoulder or beef chuck will be more affected compared to naturally tender cuts like pork tenderloin or filet mignon.
Table 1. Effect of Pressure Cooking on Texture of Different Cooked Meats
| Meat Cut | Initial Cooking Method | Texture After Pressure Cooking |
|---|---|---|
| Pork shoulder | Baked | Very soft and tender |
| Chicken breast | Grilled | Moderately soft |
| Ribeye steak | Pan seared | Slightly softer |
As shown in Table 1, cooked pork shoulder pressure cooked again becomes extremely soft as its collagen melts completely. Chicken breast develops a moderately soft texture while steak retains more of its initial structure.
Does Pressure Cooking Make Cooked Meat Mushy?
Excessive pressure cooking of cooked meat can lead to a mushy texture. When meat proteins and collagen have already denatured from the first cooking, applying high heat and pressure again causes them to over-soften and lose their ability to provide structure.
Meat that is cooked for too long in the pressure cooker becomes mushy and breaks down into shreds easily. For example, chicken breast cooked sous vide until just done and then pressure cooked for 15 minutes may turn to shreds. The meat fibers lose their definition and integrity.
However, moderate pressure cooking times will tenderize cooked meat without making it overly mushy. Cooked pork shoulder pressure cooked for just 5-7 minutes softens without turning to mush. The key is controlling the pressure cooking duration based on the specific cut.
Table 2. Pressure Cooking Duration for Different Cooked Meats
| Meat Cut | Pressure Cooking Time to Avoid Mushiness |
|---|---|
| Beef chuck roast | 10 minutes |
| Pork ribs | 8 minutes |
| Chicken thighs | 4 minutes |
As shown in Table 2, to avoid mushiness, beef chuck roast should be pressure cooked for no longer than 10 minutes after initial cooking. Pork ribs and chicken thighs need even less time under pressure after cooking to remain tender but not mushy.
Does Pressure Cooking Improve Flavor of Cooked Meat?
Pressure cooking does not necessarily enhance or improve the flavor of already cooked meat. Since cooking has already developed flavors in the initial preparation, pressure cooking does not provide major additional benefits.
Any seasonings or ingredients added before the first cooking thoroughly permeate and penetrate the meat. Pressure cooking does not force more flavor into the meat. It also does not improve browning or create caramelization which add depth, as the meat surface is not heated directly.
One minor benefit is that as collagen melts, it can release some meaty flavors and juices. However, extended pressure cooking times can force liquids out, making the meat drier.
For most cooked meats, the ideal way to maximize flavor is to pressure cook it before the initial cooking. This allows seasoning and spices to fully permeate while collagen is still intact. Overall, pressure cooking already cooked meat does not improve or intensify flavors.
Does Pressure Cooking Dry Out Leftover Cooked Meat?
Pressure cooking leftover cooked meat carries the risk of drying it out. When reheating cooked meats like grilled steak or roasted chicken in the pressure cooker, it is easy to quickly overcook them since they are already fully denatured.
The high heat and pressure of the pressure cooker can force moisture out of the meat, making it taste dry and tough if cooked too long. Leftover cooked beef brisket reheated in the pressure cooker for 8-10 minutes may end up dry as moisture gets pushed out.
To avoid drying out leftover meat, pressure cook for shorter times, around 3-5 minutes. Keep the lid off for a minute to release excess pressure and moisture before serving. Adding some liquid like broth or sauce will also help keep the meat tender and moist.
Proper reheating times prevent overcooking while still allowing the pressure cooker to quickly bring the internal temperature up to safe levels. With care, pressure cookers can reheat leftovers without drying them out.
Table 3. Reheating Leftover Cooked Meats in the Pressure Cooker
| Meat | Pressure Cooking Time |
|---|---|
| Roasted chicken | 3 minutes |
| Seared steak | 4 minutes |
| BBQ ribs | 5 minutes |
As shown in Table 3, leftover meats only need a few minutes under pressure to reheat without drying them out. The times vary based on the cut and initial cooking method.
Does Pressure Cooking Kill Bacteria in Reheated Leftovers?
Yes, besides reheating leftover cooked meat, pressure cooking is very effective at killing any bacteria present. The high temperatures achieved through pressurized steam (250°F or more) are sufficient to eliminate harmful pathogens.
When leftovers are simply microwaved or baked in the oven, the inside may not get hot enough to fully eliminate bacteria. This applies to meats like reheated burgers, chicken, or meatloaf which require thorough cooking initially.
Pressure cooking rapidly brings the coldest part of leftovers above the danger zone of 40-140°F where bacteria multiply. Reheating cooked meat in the pressure cooker ensures food safety.
The high heat and steam circulation completely sterilizes meat, including the geometrically centered cold spot. Proper pressure cooking provides thorough bacterial killing comparable to the initial cooking.
So pressure cooking not only reheats leftover cooked meat without drying, but also provides safety by eliminating potential bacterial contamination. This makes it a good way to give leftovers extended shelf life.
Does Pressure Cooking Render Leftover Cooked Meat Unappetizing?
While pressure cooking is effective for reheating cooked meats safely, it can negatively impact taste and texture with extended cooking. Too much time under pressure may turn appetizing leftovers unappetizing.
Chicken, beef or pork pieces reheated for 10+ minutes in the pressure cooker often end up stringy, chewy or mushy. The meat loses appealing texture and moisture.
Many cooked meats also come with sauces, glazes or crusts which improve flavor. The high moisture environment of the pressure cooker can cause these to come off instead of getting crisped back up.
For dishes like barbecued ribs or chicken wings, browning under the broiler gives better results than pressure cooking. Other gentle reheating methods like steaming or poaching help retain appetizing textures.
In most cases, the ideal way to make leftovers taste great is to quickly reheat them on the stovetop, in the oven or microwave for short times. Pressure cooking thoroughly and safely reheats cooked meat but requires diligence to avoid ruining the eating experience.
Conclusion
Pressure cooking cooked meat can definitely alter its texture, making it more tender but also risking mushiness with too much cooking time. However, it does not improve the flavor since initial seasonings have already fully penetrated during the first cooking. Pressure cooking provides the benefit of safely reheating leftovers to eliminate bacteria but care must be taken to preserve appetizing textures and appearances. While pressure cooking offers quick cooking and sterilization, other reheating methods may do a better job of preserving the delicious flavors and textures of leftover cooked meats. Moderation and experimentation are needed to figure out the ideal pressure cooking times for different cuts and dishes.