Steam
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
Steam in action
MembersCreamy Mashed Potatoes
Framework
MembersPad Thai
Framework
MembersPad See Ew
Framework
MembersProtein + Vegetable Stir Fry
Framework
MembersSteamed Mussels and Clams
Framework
MembersParchment Steamed Protein & Veg
Framework
MembersJapanese Curry
Framework
MembersMexican Red Rice
Framework
MembersShakshuka
Framework
Cheesy Chorizo Breakfast Burrito
Recipe · 25 mins
MembersPotato Salad
Framework
MembersChopped Cheese
Framework
MembersGrain bowl
Framework
Gram’s Stuffing
Recipe · 45 minutes
Pork & Cabbage Gyoza
Recipe · 1 hour 9 minutes
Spicy Italian Chicken Sandwich
Recipe · 30 minutes
Bison Chopped Cheese w/ Peppers
Recipe · 15 minutes
Whole Wheat Pasta with Italian Sausage & Broccolini
Recipe · 30 minutes
Cumin Lamb Burger
Recipe · 1 hour 30 minutes
Lower Calorie Shrimp Fried Rice
Recipe · 1 hour
Thai Chile Pork & Cabbage Stir Fry
Recipe · 30 minutes
Ginger Garlic Steak & Rice
Recipe · 30 minutes
Green Chile Chicken White Cheddar Mac & Cheese
Recipe · 40 minutes
Roasted Peppers
Recipe · 45 minutes
Southwestern Brussel Sprout Salad
Recipe · 15 minutes