Steaming Food Method
Steaming is a method of cooking using steam. Steaming is considered a relatively healthier cooking technique and capable of cooking almost all kinds of food.
Method
Steaming works by first boiling water, causing it to evaporate into steam; the steam then carries heat to the food, thus cooking the food. Such cooking is most often done by placing the food into a
steamer, which is typically a circular container made of metal or bamboo. The steamer usually has a lid that is placed on the top of the container during cooking to allow the steam to cook the food.
When a steamer is unavailable, a wok filled less than half with water is a decent replacement by placing a metal frame made of stainless steel in the middle of the wok. Some modern home microwave ovens include the structure to cook food by steam evaporated from a separate water container, providing a similar result to being cooked by fire. Although the food can be separated from the boiling water, it is usually intended to have direct contact with the steam, resulting in a moist texture to the dishes.
Steaming is a method of cooking using steam. Steaming is considered a relatively healthier cooking technique and capable of cooking almost all kinds of food.
Method
Steaming works by first boiling water, causing it to evaporate into steam; the steam then carries heat to the food, thus cooking the food. Such cooking is most often done by placing the food into a
steamer, which is typically a circular container made of metal or bamboo. The steamer usually has a lid that is placed on the top of the container during cooking to allow the steam to cook the food.
When a steamer is unavailable, a wok filled less than half with water is a decent replacement by placing a metal frame made of stainless steel in the middle of the wok. Some modern home microwave ovens include the structure to cook food by steam evaporated from a separate water container, providing a similar result to being cooked by fire. Although the food can be separated from the boiling water, it is usually intended to have direct contact with the steam, resulting in a moist texture to the dishes.