What are the fundamentals of steaming?

Steaming is cooking with vaporized water, 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 fat 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 baking or roasting 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): Coagulation Gelation

Example Foods

• Gyoza
• Steamed vegetables
• Fish en papillote