Steaming
Steaming
Steaming (/ˈstiːmɪŋ/) is a method of cooking that involves the application of steam heat to food. It is often used in the preparation of vegetables, meat, and grains, among other types of food.
Etymology
The term "steaming" comes from the Old English word "steam," which means to emit vapor or fumes. The cooking method has been used for thousands of years, with evidence of its use dating back to ancient China.
Process
Steaming involves the use of a steamer, a kitchen appliance that heats water to produce steam. The food is placed in a compartment above the water, allowing the steam to cook the food without direct contact. This method of cooking is known for preserving the nutritional content of the food, as it does not require the use of oil or fat.
Related Terms
- Boiling: Another method of cooking that involves the use of heat, but unlike steaming, the food is submerged in the water.
- Braising: A combination of dry and wet heat cooking methods. It starts with searing at high heat, then finishes in a covered pot with a variable amount of liquid, resulting in a particular flavor.
- Poaching: A type of moist-heat cooking technique that involves cooking by submerging food in a liquid, such as water, milk, stock or wine.
- Simmering: A food preparation method by which foods are cooked in hot liquids kept just below the boiling point of water.
External links
- Medical encyclopedia article on Steaming
- Wikipedia's article - Steaming
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