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
Weeknight Chicken Burrito
Recipe · 45 minutes
Cumin Beef & Hummus Pita
Recipe · 20 minutes
Gochujang Steak Bowl
Recipe · 1 hour 30 minutes
Jollof Rice
Recipe · 1 hour 25 minutes
Hoagie Rolls
Recipe · 3 hours
Roasted Poblano Cheese Crust Quesadilla
Recipe · 30 minutes
Green Chile Chicken Enchiladas
Recipe · 2 hours
Italian Chopped Cheese w/ Calabrian Mayo
Recipe · 25 minutes
Bacon Egg and Cheese Bagel
Recipe · 25 minutes
Baladi Salad & Beef Kebab Rice Plate
Recipe · 1 hour 15 minutes
Higher Protein Cheesy Gordita Crunch
Recipe · 45 minutes
500 Calorie Burger
Recipe · 25 minutes
Meatball Sub
Recipe · 1 hour
Oklahoma Shallot Burger
Recipe · 25 minutes
Lamb Pita "Smash Burger"
Recipe · 12 minutes
The Philly Cheesesteak (Whiz Wit)
Recipe · 22 minutes
Jalapeno Chopped Cheese w/ Lime Crema
Recipe · 25 minutes
Restaurant Style Chicken Fried Rice
Recipe · 1 hour
Smashed Italian Sausage Hoagie
Recipe · 30 minutes
Four Ingredient Flour Tortillas
Recipe · 45 minutes