Steaming
Cooking food using steam from boiling water, without direct contact with the liquid.
What You're Doing
Cooking food using the steam from boiling water without direct contact with the liquid. Steam transfers heat efficiently while keeping food moist.
Visual Cues
Look for these signs to know your technique is working:
- Steady steam escaping from lid
- Water maintaining a steady boil below
- Food becoming vibrant in color
- Condensation on the lid
Why It Works
Steam at 100°C transfers heat more efficiently than dry air at the same temperature. Since food never contacts liquid, water-soluble nutrients and flavors are retained better than boiling.
Failure Modes
Avoid these common problems:
- Water running dry - scorches the pot
- Lid not tight - steam escapes
- Food touching water - becomes waterlogged
- Overcrowding basket - uneven cooking
Requirements & Guidelines
- Maintain a steady boil below the steamer basket
- Don't let water touch the food
- Keep the lid on to trap steam
Technical Details (CKL)
pot "stock pot" 4l
heat pot to 100C
apply "water" to pot
wait 8min