Steaming

Once water is heated past the 212°F mark, it stops being water and turns into steam. Steaming has an advantage over methods such as boiling or even simmering in that there is no agitation involved, so it’s gentler on delicate items such as seafood. Steaming retains the food’s tenderness, shape, color and texture, as well as using little or no fat and preserving the vitamins which are usually lost through boiling or poaching