techniqueSSteam
Cooking with water vapor.
What are the fundamentals of steaming?
Steaming is cooking with vaporized , which happens at exactly 212°F/100°C (at sea level).
This lower temperature is particularly suitable for delicate foods like vegetables, fish, poultry, and dumplings, resulting in moist and tender dishes with a fresh and vibrant taste.
- It requires no to cook, although it can be used in conjunction with fats in a pan to crisp the bottom of ingredients and keep them from sticking.
Steam is a more efficient cooking method than or because it transfers heat faster than air at a similar temperature.
💡 Kitchen Tool: Steaming baskets, covered pan, parchment packets
🔥 Heat Type: Convection w/ vaporized air & water
🌡️ Temperature: 212°F/100°C
🧪 Food Reaction(s):
Example Foods
- Gyoza
- Steamed vegetables
- Fish en papillote
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