steaming

Steaming

10.1 Definition

Steaming is the cooking of prepared foods by steam (moist heat) under varying degrees of pressure. Different types of liquids can be used for steaming.

Steaming is a method of cooking using steam. Steaming is considered a healthy cooking technique and capable of cooking almost all kinds of food.

10.2 Methods

There are two methods of steaming: atmospheric or low pressure and high pressure.

• In low pressure steaming food may be cooked by direct or indirect contact with the steam.
• direct, in a steamer or in a pan of boiling water, e.g. steak and kidney pudding;
• Indirect, between two plates over a pan of boiling water.
• High pressure steaming takes place in purpose-built equipment, which does not allow the steam to escape, therefore enabling steam pressure to build up, increasing the temperature and reducing cooking time.

 Sealing dry foods when steaming can help maintain foods texture and keep it dry while steaming. 

When steaming, no direct heat is applied and as result the food maintains its natural colour and cooks without burning. 

Steaming works by boiling water continuously, causing it to vaporize into steam; the steam then carries heat to the nearby food, thus cooking the food. The food is kept separate from the boiling water but has direct contact with the steam, resulting in a moist texture to the food. This differs from double boiling, in which contact with steam is undesired.

10.3 Importance of temperature and timing

Steaming is a quick and healthy form of cooking. If food is steamed to long it could lead to a loss of nutrients and the shape of the food.  Food can also dehydrate.

Once water is heated past the 100°C mark, it stops being water and turns into steam. Steaming has an advantage over methods such as boiling or even simmering is that there is no agitation involved, so it's gentler on delicate items like seafood. And because it doesn't require the food to be submerged, it avoids the loss of nutrients through leaching. It also cooks relatively quickly.

10.4 types of food suitable for steaming

Most foods can be steamed. When steaming meats, it should be sectioned to make sure food is cooked evenly.

Examples of foods which you might choose to cook by steaming:

Fish e.g. sole; Meat, e.g. tongue, ham and bacon Vegetables, e.g. almost all vegetables are suitable Sweet puddings, e.g. suet, sponge

Steaming Vegetables

Vegetables, potatoes and even rice can be cooked with steam. Some vegetables like broccoli and cauliflower can turn soggy when simmered, so steaming is an excellent alternative cooking method.

Steaming Fish

Steaming is particularly well suited for cooking fish. With compartment steaming, the cooking liquid (usually a broth, stock or wine) and aromatic herbs are gently simmered. The moist environment inside the compartment helps keep the fish juicy.

Seafood can also be steamed in its own juices. Mussels are frequently cooked in a large, covered pot with a very small amount of wine. As the pot heats up, the mussels cook in the steam from their own juices, which then combines with the wine and other ingredients to create a flavorful sauce.

Cooking en Papillote

Another technique for cooking with steam is known as cooking en papillote or "in paper." This method is frequently employed for cooking fish, and involves enclosing the food in a packet of parchment paper or foil. This packet is then heated, so that the item inside cooks in its own steam.

10.7 Advantages of steaming

Overcooking or burning food is easily avoided when steaming it. Health conscious individuals may prefer steaming to other methods which require cooking oil, resulting in lower fat content. Steaming also results in a more nutritious food than boiling because fewer nutrients are leached away into the water, which is usually discarded..

• Retention of nutritional value
• Makes some foods lighter and easier to digest
• Low pressure steaming reduces risk of overcooking
• High pressure steaming enables food to be cooked or reheated quickly because steam is forced through the food cooking it rapidly
• Labour-saving and suitable for large-scale cookery
• High speed steamers used for 'batch' cooking enable the frequent cooking of small quantities of vegetables throughout the service. Vegetables are freshly cooked, retaining colour, flavour and nutritive value
• With steamed fish, the natural juices can be retained by serving with the fish or in making an accompanying sauce