Steaming: Moist Heat, Tender Food

Steaming is a moist-heat cooking method that uses hot steam to cook food without submerging it in boiling water. This technique is particularly useful for softening tough fibres in foods such as meat proteins or plant cellulose. The food is placed in a steamer basket or a pot with a small amount of water at the bottom, which is then heated to create steam. The steam circulates through the pot and cooks the food, resulting in a moist texture. Steaming is considered a healthy cooking method as it preserves nutrients and doesn't require the use of fats or oils. It is commonly used for cooking vegetables, seafood, meat, rice, and dumplings.

Steaming is a moist-heat cooking method

Steaming is done by boiling water in a pot or vessel, which then vaporises into steam. The steam circulates through the pot and cooks the food. The food is placed in a steamer basket or container, suspended above the water, ensuring that it does not come into direct contact with the boiling water. This is an important distinction from boiling, where food is fully submerged. The maximum temperature of steam is 212°F, which is the same as boiling water. However, by using pressurised steam, it is possible to exceed this temperature limit.

Steaming is often done with a food steamer, a kitchen appliance designed specifically for steam cooking. Bamboo steamers, for example, are commonly used in Asian cuisine. Steam cooking can also be achieved using a simple pot and basket setup, or through the use of high pressure and specialised equipment.

Steaming is considered a gentle cooking method, making it suitable for delicate foods such as seafood and shellfish. It is also a relatively quick way to cook and can be used for a variety of dishes, including vegetables, meat, poultry, fish, rice, and even desserts.

Steaming is a simple, gentle, and healthy cooking technique

Steaming is a straightforward process that requires little more than a lidded pot and a steamer basket. The pot is filled with a small amount of water, which is brought to a simmer. The food is placed in the basket, which is suspended above the water, and the pot is covered. The hot steam circulates and cooks the food very quickly. This technique is known as "compartment steaming".

Steaming is a gentle way to cook delicate foods, such as seafood and shellfish. It is also ideal for vegetables, as it helps retain their colour, texture, and nutrients. Unlike boiling, where food is submerged in water, steaming keeps the food separate from the boiling water, allowing it to retain more nutrients. It also breaks down the cellular structures of some vegetables, increasing the availability of certain nutrients.

Steaming is a relatively quick and simple way to cook, and it is a healthy alternative to other cooking methods that may involve added fats or oils. It is also a good option for those who wish to avoid additional fat intake.

Steaming is faster and more energy-efficient than boiling

Steaming is a moist-heat cooking method that involves boiling water, which then vaporises into steam. The steam carries heat to the food, cooking it. Unlike boiling, the food is kept separate from the boiling water but comes into direct contact with the hot steam.

Additionally, steaming is a more efficient way to cook certain types of food, such as vegetables, seafood, and shellfish. Boiling can make vegetables soggy, while steaming helps retain their texture, colour, and flavour. It also prevents the loss of nutrients, as they are not leached into the cooking water. For delicate foods like seafood, steaming is a gentler cooking method as it does not involve any agitation.

Steaming is also a healthy and simple cooking method. It requires minimal equipment, such as a pot, a steamer basket, and a lid. It is a fast and economical way to prepare food, making it a popular choice for home cooks.

Steaming can be done on a stovetop or in a microwave

Steaming is a moist-heat cooking method that uses hot steam to cook food without submerging it in boiling water. This technique can be done on a stovetop or in a microwave.

Stovetop Steaming

To steam on a stovetop, you will need a pot with a lid, a steamer, and a stove. Here are the steps:

• Fill the pot with a small amount of water. The water level should be low enough that it doesn't touch the food when the steamer is placed inside.
• Place the steamer into the pot, ensuring the water level is below the steamer.
• Put the food in the steamer, making sure the pieces don't touch unless they are vegetables.
• Turn the stove's heat to medium and bring the water to a simmer.
• Put the lid on the pot and steam according to your recipe or until the food is tender.
• Remove the lid and take out the food with a utensil like cooking chopsticks or a fork.

Microwave Steaming

Steaming can also be done in a microwave, which is great for steaming since it heats the liquids in food. Here are the steps:

• Place the food in a microwave-safe dish.
• Sprinkle a small amount of water or another liquid over the food.
• Cover the dish with plastic wrap, poking a few holes in it.
• Microwave for a few minutes until the food is steamed.
• Remove the dish from the microwave and uncover it carefully to avoid burning yourself with the steam.

Steaming is ideal for foods that need moisture

Steaming is an ideal cooking method for foods that need moisture to create a soft and silken texture. This includes foods like custards, soufflés, and pastries, which are delicate and require gentle cooking to achieve their distinctive textures.

Steaming is also excellent for vegetables that tend to turn soggy when simmered or boiled, such as beets, broccoli, and cauliflower. By steaming these vegetables, you can avoid the sogginess that comes from direct contact with boiling water. Instead, they retain their shape, colour, and texture while still becoming tender.

Meat and poultry can also be steamed, although it may not be the first cooking method that comes to mind. Steaming is a healthier alternative to traditional frying methods, as it requires no added fat or oil. While browning or searing is usually preferred for meat and pork, foods containing these proteins, like dumplings, can be successfully cooked in a steamer.

Additionally, steaming is a common technique for cooking seafood, as it helps keep fish tender, moist, and juicy. The moist environment inside the steamer is particularly suitable for delicate seafood items.

Finally, steaming is also used for dishes that require a soft and moist texture, such as Chinese steamed buns, tamales, and rice. The gentle heat of steaming helps achieve the desired texture without overcooking or drying out the food.

Frequently asked questions