This term refers to the application of heat in the presence of water. Processes such as boiling, steaming, and autoclaving exemplify this method. For instance, using a pressure cooker relies on elevated temperatures achieved through pressurized water vapor to cook food faster.
The utilization of heat with water offers significant advantages in various applications. In culinary arts, it tenderizes food and enhances flavors. In healthcare and laboratory settings, it serves as a powerful sterilization technique, effectively eliminating microorganisms. Its long history showcases its value, from early methods of food preservation to modern medical sanitation protocols.
