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