Steaming: The Secret To Moist, Tender, And Delicious Meals

Steaming is a cooking method that uses moist heat to cook food. It involves placing food above—not in—water that is hot enough to produce steam, which then cooks the food. This technique is known as compartment steaming and can be done using a pot and steamer basket, or even a microwave. Steaming is considered a healthy cooking method as it helps food retain its nutrition, colour, texture, and flavour. It is also a versatile technique that can be applied to almost any cuisine.

Steaming is a moist-heat cooking method

The process of steaming involves boiling water in a pot or steamer basket, which vaporises into steam. The steam then carries heat to the nearby food, cooking it. The food is kept separate from the boiling water but has direct contact with the steam, resulting in a moist texture. This method is often done with a food steamer, a kitchen appliance designed specifically for steam cooking. However, food can also be steamed in a wok or microwave.

Steaming is particularly effective for delicate foods such as seafood and shellfish, as it is a gentle process that does not agitate the food. It is also a relatively quick and economical way to prepare food. Additionally, steaming helps retain nutrients, making it a preferred method for cooking vegetables.

When steaming food, it is important to ensure that the bottom of the steamer basket does not touch the simmering water, as this can add too much moisture. The lid should be kept on during cooking to maintain the heat and steam inside the pot. The steaming technique is simple and only requires a lidded pot and, optionally, a steamer basket. This method can also be adapted for use in an oven or microwave.

Steaming is a healthy cooking technique

Steaming is considered a healthy cooking technique because it helps food retain its nutrition, colour, texture, and natural flavour. It is also a versatile technique that can be applied to almost any cuisine and type of food, from vegetables, meats, and fish to pastries, breads, soups, rice, and more.

One of the main benefits of steaming is that it does not require the use of oil or butter, which can add extra calories and fat to a dish. Steaming also helps to preserve nutrients that may be lost through other cooking methods such as boiling or simmering. For example, a 2007 USDA comparison between steaming and boiling vegetables showed that steaming reduced folic acid by 15% compared to 35% when boiling, and retained 15% more vitamin C than boiling.

Additionally, steaming is a relatively quick and gentle way to cook food, making it ideal for delicate items such as seafood, shellfish, and vegetables. It is also an economical and energy-efficient method, as it requires less water than full immersion in boiling water.

There are various tools and techniques for steaming food, from simple tiered bamboo steamers to modern electric appliances like Instant Pots and Taiwanese plug-in steamers. The classic steamer setup consists of a pot filled with a small amount of water that is brought to a simmer, with a steamer basket suspended above the water to hold the food. The pot is then covered to trap the steam and cook the food.

Steaming is a versatile cooking technique

Steaming is an indirect cooking method that uses hot steam generated from water to cook food. The food is kept separate from the boiling water but has direct contact with the steam, resulting in a moist texture. The steam carries heat to the food and cooks it. This differs from double boiling, where food is not directly exposed to steam, and pressure cooking, which uses a sealed vessel but is capable of pressure steaming or submerging.

Steaming is a gentle way to cook, as it does not agitate food, making it perfect for delicate items like seafood, shellfish, and vegetables. It is also an excellent way to cook certain vegetables that may turn soggy when simmered, such as broccoli and cauliflower. Steaming can also be used as a first step to cooking certain vegetables in a different way; for example, steaming broccoli before adding it to a stir-fry will ensure it finishes with a nice texture.

Steaming is a relatively quick way to cook food and is considered more energy-efficient than boiling as it requires less water. It is also a healthy cooking method as it helps food retain its nutrients, colour, and texture. It is a great option for those who want to avoid additional fat intake as it does not require the use of cooking oil.

There are various steaming setups available, from classic tiered bamboo steamers to stainless steel tiered baskets and collapsible steamer baskets. Steaming can be done on a stovetop with two simple pieces of equipment: a pot and a steamer basket. The pot is filled with a small amount of water that is brought to a simmer, and the item to be cooked is placed in the basket above the water. The hot steam circulates through the pot and cooks the food quickly. This technique is known as "compartment steaming".

Steaming can also be done in a microwave or oven, and some modern home microwaves include a structure to cook food with steam vapour.

Steaming is a quick cooking technique

Steaming is an indirect cooking method that uses the heat from steam to cook food without submerging it in water. This technique is often done with a food steamer, a kitchen appliance designed specifically for steam cooking. However, it can also be achieved using other cookware, such as a pot with a steamer basket or a wok. The food is placed above the boiling water, allowing the steam to circulate and cook the food quickly.

Compared to other cooking methods, steaming is faster and more energy-efficient due to its use of less water and the excellent thermodynamic heat transfer properties of steam. It is also a gentle cooking method, making it ideal for delicate foods like seafood and shellfish. Steaming helps keep the food moist and tender while preserving its natural flavour, colour, shape, and nutritional value.

Steaming is a versatile technique that can be applied to various cuisines. It is particularly popular in East Asian cooking, with bamboo steamers commonly used to create colourful dim sum and dumplings. Additionally, in Vietnam, rice flour is steamed to make delicate rice noodles and rolls, while in Japan, steamers are used to create fluffy steamed cakes.

Overall, steaming is a quick, healthy, and versatile cooking technique that enhances the flavour, texture, and nutritional value of various dishes. It is a gentle method that is suitable for delicate foods and is a popular choice in many cuisines worldwide.

The equipment required for steaming

Steaming is a cooking method that uses moist heat to cook food. It is considered a healthy cooking technique that is versatile and can be applied to almost any cuisine.

There are a variety of equipment options available for steaming, depending on the type of food being cooked and the desired outcome. Here are some of the most common and recommended options:

• Tiered bamboo steamer: Bamboo steamers are the most classic and recommended option. Bamboo absorbs condensation, preventing water from dripping onto the food. This makes it ideal for delicate items such as dumplings and desserts.
• Stainless steel tiered baskets: These baskets are great for steaming more robust proteins and require a wide pot or wok to nestle them in.
• Collapsible steamer basket: For simple vegetable medleys, a collapsible steamer basket can be used. Add water to a pot, bring it to a boil, lower the basket with vegetables into the pot, and steam until the desired texture is achieved.
• Instant Pot: An Instant Pot can be used to steam various foods, including egg custards, chicken breast, and vegetables.
• Taiwanese plug-in steamer: This steamer, known as a Tatung steamer, is a simple appliance with only two settings: on and off. It has an inner and outer pot, and is a great option for making long braises, incubating yogurt, or cooking proteins or vegetables.
• Microwave: Food can be steamed in the microwave by placing it in a microwave-safe dish, sprinkling it with water, and covering it with plastic wrap with a few holes poked into it.
• Oven: Larger items such as ramekins of custard or pudding can be steamed in the oven on a sheet pan filled with water.
• Stovetop pot and steamer basket: A simple pot with a lid and a steamer basket is all that is needed to steam food on the stovetop. The pot is filled with a small amount of water that is brought to a simmer, and the item to be cooked is placed in the basket suspended above the water. The hot steam circulates through the pot and cooks the food quickly.

It is important to note that steaming requires very hot steam, which can cause significant burns if mishandled. Always use caution when steaming food and remember to open the lid of the pot away from you.

Frequently asked questions