Steam Power: Cooking With Indirect Steam Equipment

Steam cooking is a versatile and healthy cooking technique that can be used to prepare a wide variety of dishes, from vegetables to meats and seafood. It is an indirect cooking method that uses hot steam generated from boiling water to cook food without submerging it, resulting in tender and moist dishes. This method is particularly popular in East Asian cuisines, where bamboo steamers or banana leaves are commonly used for compartment steaming. In Western cooking, steaming is more commonly used for vegetables and is rarely used for meats.

The benefits of steaming food

Steam cooking is a versatile and healthy way to prepare food. This cooking method has been used for thousands of years, especially in East Asian cuisine, and is increasingly popular in Europe.

Steaming food is an indirect cooking method that uses hot steam generated from boiling 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.

Retains Nutrients, Flavor, and Color

Steaming food helps to seal in nutrients, such as vitamins and minerals, that are often lost during conventional cooking methods. It is a gentle form of cooking that does not require oil, and thus, avoids producing unwanted fats. This means that dishes are lighter, healthier, and easier to digest.

Steaming also enhances the natural flavor and color of food. The moisture from the steam prevents food from drying out and brings out the vibrant colors of vegetables.

Quick, Inexpensive, and Easy to Clean

Steaming is a quick and inexpensive way to prepare food. It is possible to cook several different foods at the same time, saving time and reducing the number of pots and pans to wash. Additionally, there is little to no smell produced during steam cooking, and cleanup is relatively easy compared to other cooking methods.

Suitable for a Variety of Foods

Steaming is a versatile cooking method that can be applied to almost any cuisine and a wide range of foods, including vegetables, meats, fish, rice, and bread. It is particularly suitable for cooking delicate foods such as dumplings and desserts.

Reduces Cholesterol

Steaming is a healthy cooking option as it helps to lower cholesterol. The steam works to remove fat from meat, which can then be easily drained off. This is in contrast to other cooking methods such as baking or grilling, where the meat absorbs the fat.

Difficulty in Overcooking

It is difficult to overcook food when steaming, as it is a gentle and forgiving cooking method. The worst that can happen is that the food is steamed for a little too long, resulting in a mushy texture.

How to steam food without a steamer

Steam cooking is a versatile and healthy technique that can be applied to almost any cuisine. It is an indirect cooking method that uses hot steam generated from boiling water to cook food.

If you don't have a steamer, there are several ways to steam food:

Use a Wok or Pot

One way to steam food without a steamer is to use a wok or a pot with a metal frame. Bring water to a boil in the bottom of the wok or pot, and place the food in a metal frame or basket above the boiling water. Make sure the food is not submerged in the water and has direct contact with the steam.

Use a Strainer or Colander

Another simple method is to place your food in a large kitchen strainer or colander and put it on top of a pot of boiling water. This method ensures that the food is exposed to the steam without coming into contact with the water.

Build a Pie Tin Steamer

You can create a steamer using two reusable aluminium pie tins. Poke 12-16 holes in the base of both pie tins. Use a rolling pin to flatten one of the pie tins, then place the structurally intact tin upside down in a pot with a small amount of water. Place the flattened tin on top, and put your food on it to steam.

Use a Plate and Foil

Find an oven-safe plate that is slightly smaller than your pot. Make three large, solid balls out of aluminium foil and place them in the bottom of the pot. Add water, then place the plate with the food on top of the foil balls. The foil balls will elevate the plate and prevent the food from sitting directly in the water.

Use a Splatter Screen and Bowl

If you are steaming a small amount of food, you can use a splatter screen. Place it on top of your pot, add your food, and cover it with a large bowl. This method works well for sticky rice. You can also use aluminium foil instead of a splatter screen, ensuring it fits tightly around the pot.

Use a Cooling Rack

Place a cooling rack across the top of your pot of boiling water, add your ingredients, and cover them with aluminium foil. Make sure the cooling rack doesn't have large spaces that will allow your food to fall through into the water.

Use a Microwave

Place your food inside a microwave-safe bowl with a small amount of water and cover it with plastic wrap or a microwave-safe plate. Cook until the food reaches your desired level of tenderness. This method is suitable for steaming vegetables such as broccoli and green beans.

The history of steaming food

Steaming food is an old and very common technique, with some of the earliest examples of steam cooking found in China's Yellow River Valley, dating back to 5,000 BCE. In these early examples, steam cookers were made of stoneware. Steam cooking was also practised in Japan during the Stone Age, and in Italy and Sardinia during the Bronze Age. Steam pits used for cooking in the American Southwest date back about 5,000 years, and in Cochise County, Arizona, steam pits were used for cooking about 10,000 years ago.

In ancient China, food was steamed in reed or bamboo baskets, and this method is still used today. In the 8th century CE, thin cypress strips were used to make steamers, and today, their slatted bases are usually made from bamboo. The classic steamer has a chimney in the centre, distributing steam among the tiers.

Steam cooking is also an ancient tradition in Asia, dating back to 3000 BCE. Archaeologists have discovered ancient vessels, known as Yan steamers, made of bronze or clay, which were used to cook Asian staples such as fish, chicken, pork, dumplings, noodles, miso, soy sauce, rice, and sake. These steamers were designed for slow cooking, as steam generators and pressure boiler systems had not yet been invented. Food was cooked in a pot with a perforated floor on top of another pot filled with boiling water.

Steam cooking has been used for decades by institutions ranging from schools to sports arenas to produce large amounts of food quickly. In the early 1990s, the Steamcooking™ method was developed for home cooking, and modern steam ovens can adapt to many different needs.

Steaming is a versatile and healthy cooking technique that can be applied to almost any cuisine. It is particularly popular in East Asian cuisine, especially in China, where bamboo steamers are commonly used to cook dim sum and dumplings. In Vietnam, rice flour is steamed in a pan to make rice noodles and rice rolls, and in Japan, steamers are used to make steamed cakes. In Mexico, tamales are cooked via steam, and in the US, seafood boils are often cooked in a large steamer basket.

Steaming is an indirect cooking method that uses hot steam generated from water to cook food. It is an excellent way to cook food while retaining its nutrition, colour, texture, and moisture. It is also faster and more energy-efficient than boiling, as it requires less water.

The science of steaming food

Steaming is a cooking method that uses moist heat to cook food. It is an old and common technique, used all over the world, that helps food retain its nutrition, colour, and texture.

Steaming works by boiling water continuously, causing it to vaporise 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 differs from double boiling, where food is not exposed to steam, and pressure cooking, which uses a sealed vessel but is capable of pressure steaming or submerging.

Steaming is considered a healthy cooking technique and can be used for many kinds of foods. It is most often done with a food steamer, a kitchen appliance made specifically to cook food with steam, but food can also be steamed in a wok or a microwave.

The Science Behind Steaming

Steaming is a moist heat cooking method that employs hot steam to conduct heat to the food without disturbing it in a boiling liquid. When steaming, food is cooked at a higher temperature compared to poaching, braising, and stewing. 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 simmering as there is no agitation involved, so it is gentler on delicate items like seafood. It also cooks relatively quickly and, because it doesn't require the food to be submerged, it avoids the loss of nutrients through leaching.

Steam's maximum temperature is 212°F, just like water. However, unlike water, steam can exceed this temperature limit by being pressurised. The higher the pressure, the hotter the steam becomes. Cooking with pressurised steam requires specialised equipment, which is typically not available to the beginner cook.

Steaming Food on the Stove Top

You only need two simple pieces of equipment to steam food on the stove top: a pot and a steamer basket. The pot is filled with a small amount of liquid that is brought to a simmer; the item to be cooked is placed in a basket suspended above the liquid, and the pot is then covered. The hot steam circulates through the pot and cooks the food very quickly. This technique is known as "compartment steaming". The bamboo steamers or banana leaves used in Asian cuisine are examples of compartment steamers.

It is important that the bottom of the steamer basket does not touch the simmering water, as this would add too much moisture to the vegetables and would not steam them correctly.

Other Steaming Methods

Steam cooking can also be done through the use of high pressure. However, this type of cooking requires specialised equipment. The simple pot and basket method works just fine for most recipes.

Steam can also be used in combination cooking, which utilises both dry and moist cooking methods. Foods are cooked in liquids at low heat for an extended period, resulting in tender meat and vegetables.

The types of food that can be steamed

Steaming is a versatile cooking technique that can be used for many kinds of foods. It is considered a healthy cooking method that is particularly good for retaining nutrients in vegetables.

In Western cooking, steaming is most often used to cook vegetables, but it is rarely used to cook meats. In Chinese cuisine, vegetables are usually stir-fried or blanched and seldom steamed. Seafood and meat dishes are steamed, including steamed whole fish, steamed crab, steamed pork spare ribs, steamed ground pork or beef, steamed chicken, and steamed goose.

• Vegetables: Broccoli, carrots, cauliflower, leafy greens, peas, squash, potatoes, and more.
• Seafood: Clams, mussels, salmon, crab, lobster, and fish.
• Meat: Chicken, pork, and beef.
• Eggs: Soft-boiled and hard-boiled eggs.
• Rice: White rice, glutinous rice, and rice flour.
• Fruits: Apples, pears, and tomatoes.
• Baked goods: Carrot cake, sponge cake, chocolate pudding, steamed buns, and dumplings.

Frequently asked questions