Glossary Term: Steaming

Steaming Definition:

Steaming is cooking food by exposing it to steam generated by boiling water, transferring heat without direct contact with the liquid, typically at or near 100°C.

Steaming Key Concepts:

• Heat Transfer: Steams heat from vapor, preserving moisture and nutrients.
• Equipment: Steamer baskets, bamboo steamer, or rack systems; can be stacked for efficiency.
• Food Suitability: Vegetables, seafood, dumplings, grains, and buns commonly steam well.
• Flavor Preservation: Minimal flavor loss compared to boiling; can retain vibrant color.
• Timing: Typically faster for many vegetables and delicate proteins.

What it Does Not Mean

• Not boiling; there is no submersion in liquid, reducing nutrient leaching.
• Differs from baking; this is a dry heat method that can dry out food if not managed correctly.

Contextual Usage

• “Steam the broccoli until just tender to keep its bright green color.”
• “Dim sum is traditionally steamed to retain delicate textures.”

Related Terms

• Boiling
• Blanching
• Stewing