Steaming

Steaming-Most cooking methods involve aspects of steaming. A roast inside an oven emits steam as it cooks. Moisture increases inside the oven and creates a partial steaming effect. (Though the steam helps to cook the food, it does affect caramelization and crisp textures.) The technique of cooking food by steaming is a gentle, moist-heat cooking method. It is used by many different cultures that appreciate the delicate textures, true flavors, versatility and cooking efficiency it provides. Steamers have been used in China for thousands of years. Foods suitable for steaming include delicate meats, poultry, fish and vegetables.

Steaming is also seen as an alternative to simmering where water soluble vitamins may be lost to the water. Overcooking or burning food is also more easily avoided when steaming it. Steaming also avoid the fat used in other forms of cooking. Steam has a greater rate of heat transfer and cooks foods faster than boiling water.

Steaming can be done in a pan where the food is placed over a simmering liquid or in a commercial steam cabinet. Though technically not the Steaming Method, foods can effectively be steamed by wrapping them tightly in packets of foil, parchment (see en papillote) or leaves and then baking the packets creating steam inside the packets that cook the food.

Steaming Method:

Trim and prepare food for cooking.
Bring the steaming liquid to a boil in a covered pan.
Place the food on a rack, basket or perforated pan in a single layer.
Do not crowd the food.
Place the rack, basket , or pan over the boiling liquid and cover.