Understand steaming

Understand steaming. Steaming is a moist heat cooking method, which uses the heat from steam to cook food. It is a very gentle form of cooking, making it a great option for delicate foods such as fish and vegetables.

• Water changes state as it boils, converting from liquid to vapor. This means that steaming occurs at the boiling point of water - 212°F at sea level. Despite such high temperatures, steaming is one of the most gentle forms of cooking as the food is not agitated by bubbling water.
• Steaming is also a very healthy form of cooking, as unlike boiling, simmering, etc., the steam does not leach nutrients from the food. As a result, steaming food may preserve up to 50% more nutrients than other forms of cooking. In addition, steamed food does not require any form of fat to be added as a cooking aid, which cuts down the calorie content of the food.^[10]
• Steaming can be done using a traditional stacked bamboo or plastic steamer on the stovetop, but it is also possible to steam food by simply boiling water in a pot and balancing a roasting rack or colander on top to hold the food. Steamer inserts (which fit onto most pots) are also available at most kitchenware stores.
• Although water is normally used for steaming vegetables, it is possible to use other liquids when cooking fish and white poultry in order to add flavor. Chicken, beef and vegetable stocks, fruit juices and wine can all make flavorful substitutes, and any combination of herbs and spices can be added to the cooking liquid. Then, as the steam rises, the flavors from the cooking liquid will permeate through the food.^[11]
• Steaming is a relatively fast cooking method, since it is conducted at such a high temperature. Most vegetables will cook in under 5 minutes, while fish and other white meats will take between 3 and 5 minutes, depending on thickness.

Resource: wikihow.com