What is steaming?

• A. Cooking with steam generated by boiling water, with food not in direct contact with water
• B. Cooking in dry heat in an oven, typically uncovered
• C. Immersing food briefly in boiling water or steam, then shocking in ice water to stop cooking
• D. Cooking gently in liquid at a temperature below simmering

Answer: (D)

Steaming uses heat from steam produced by boiling water to cook food that is kept above the water and not in direct contact with it. The steam surrounds the food and transfers heat gently, which helps preserve moisture, texture, and nutrients. This method contrasts with dry-heat cooking like roasting in an oven, which uses hot air; blanching or shocking, which briefly immerses food in boiling water and then cools it quickly; and poaching or simmering in liquid at a temperature below boiling, where the food sits in the liquid. Steaming is especially good for delicate items like vegetables, fish, and dumplings where you want a tender yet intact texture.