Steaming

Definition

Steaming is a cooking method that involves using steam to cook food. It helps retain nutrients and flavor, making it a popular choice for healthy meals.

Scientific / Technical Definition

Steaming is a method of cooking where food is placed above boiling water, allowing the heat from the steam to cook the food at a controlled temperature. It is an effective technique to preserve the water-soluble vitamins and minerals in food due to low direct contact with water or high cooking temperatures.

Benefits

• Retains more nutrients compared to other cooking methods like boiling or frying.
• Preserves natural flavors and colors of food.
• Reduces the need for oil or added fats, making dishes healthier.
• Helps maintain the natural texture of food.

Examples

• Steamed vegetables like broccoli, carrots, and asparagus.
• Steamed rice.
• Steamed fish such as salmon or tilapia.
• Steamed dim sum or dumplings.

Additional Information

• Importance: Steaming is important for preserving the nutritional content of foods, particularly vegetables, making it a preferred choice in healthy diets.

Related Terms

• Boiling
• Grilling
• Sauteing
• Poaching
• Baking

References

• The Effect of Cooking on the Nutritional Quality of Food
• Influence of Different Cooking Methods on Nutrients