Steaming food

Steaming is a cooking technique that relies on the application of moist heat. It utilizes boiling water, which transforms into steam and transfers heat to the food, resulting in its cooking. Unlike boiling, steaming ensures that the food remains separate from the water, allowing it to only come into direct contact with the steam.

There are two types of steaming methods: low-pressure steaming, also known as atmospheric steaming, and high-pressure steaming.

Low-pressure steaming involves cooking food without direct exposure to the steam. In contrast, high-pressure steaming requires the use of specialized equipment or containers to prevent the steam and heat from escaping.

Low-pressure steaming can be accomplished using two distinct approaches:

The direct method of steaming involves placing the food on a perforated rack above boiling water in a covered pan, allowing the steam to directly envelop the food. This method is commonly used for preparing dishes such as idlis, doklas, momos, or steamed fish.

The indirect method of steaming involves packing the food in a lidded vessel and immersing it in another pot of boiling water, known as a double boiler. The heat required for cooking is provided by the boiling water surrounding the immersed vessel, as observed in the preparation of steamed puddings.

The steam employed in the steaming process softens the food fibers, enhancing their digestibility and making them easier for the stomach to process. A wide range of foods can be steamed, including fish, rice, puddings, vegetables, and meat.
Steaming food