The Method of Cookery

From the Notes of Chef G

Steaming

“This method of cooking is moist heat by steam either by placing the article in a perforated container of on a covered plate over a sauce pan of water; or in a steamer with a minimum pressure of 1 1/4 kg/cm^2 92 lb 8 0z per in^2).”

Narrative: Steaming pure cooking

Steaming is a method of cookery that relies on the gentle heat of vaporized water to cook food, preserving its natural flavors, textures and nutrients. Unlike Boiling or poaching, steaming ensures that food never comes onto direct contact with liquid, allowing it to retain is structural integrity and bright natural colors.

This method involves placing ingredients above a simmering liquid, typically water, in a vessel that allows steam to circulate freely. specialized equipment such as bamboo steamers are used for the desired steam effect.

The key to successful steaming lies in preparation and timing. The addition of aromatics to the steaming liquid – such as herbs, spices or citrus and subtly enhance the food, infusing it with out overwhelming its essence.

Steaming exemplifies balance between simplicity and sophistication.