system
Given the following post, respond as if you're commenting on Reddit:
human
If I had a pressure cooker that could raise the boiling point of water above 300 degrees F, could I fry food in water?

Caramelization of sugars and the maillard reaction, responsible for the browning and crisping of food, is associated with temperatures in excess of ~300 degrees F.  Since water at atmospheric pressure boils at ~212 degrees, caramelization and the maillard reaction don't occur and the food gets neither brown nor crispy.

But what if I had a pressure cooker that could raise the boiling point of water above the requisite temperature?  Would it get brown and crispy, effectively frying it?  Or would something else (likely unpleasant) happen, such as the food getting brown but waterlogged/soggy?
gpt
The Maillard reactions are affected by moisture content, so using water as a cooking medium, regardless of temperature, will prevent them from occurring. And since the pressure you're positing would prevent the water in the food from escaping as steam, you won't get a crispy texture either.