Steaming

Steaming is the cooking of foods by heating in steam produced from boiling water: the food is placed in steaming apparatus over boiling or simmering water in a covered pan, never sitting in the water itself. Steaming has advantages over boiling in terms of retention of flavour, colour, shape, texture, and nutrient content of foods, since vitamins and minerals do not leach into cooking water and no added fat is needed. It suits vegetables, fish, dumplings, and puddings, though dense foods need longer times for heat to penetrate fully to the centre. Gentle, clean, and simple, it is one of the healthiest cooking methods.