Steaming

Steaming is one of the most ancient and at the same time most healthful methods of heat-treating food. Its essence is that the product is cooked not in water and not in fat but exclusively in hot steam, which rises from boiling water and envelops it.

The products are placed above the water — on a special rack, in a steamer, a colander, or a bamboo basket — so that they do not touch the liquid. Since the temperature here does not exceed 100 °C and the product does not contact the water, this method has many advantages: the dish does not dry out or scorch, retains its natural colour, shape, and tender texture, and, most importantly, the maximum of vitamins and useful substances, which during boiling pass into the water. Vegetables, fish, and meat are steamed, as well as a great many dishes of Asian cuisine — from dim sum dumplings to rice. It is an unsurpassed choice for a delicate, light, and healthful cuisine.