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Steaming works by boiling water continuously, causing it to vaporize into steam; the steam then carries heat to the nearby food, thus cooking the food. The food is kept separate from the boiling water but has direct contact with the steam, resulting in a moist texture to the food. This differs from
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as well as the modern metal (aluminium or stainless steel) steamer, with the difference being that the bamboo lid takes longer to heat up but absorbs excess moisture and allows heat to condense again over the delicate food. Other developments were the creation of microwaveable silicone steamers and
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Such cooking is most often done by placing the food in a food steamer, typically a circular container made of metal, wood, or bamboo. The steamer usually has a lid that is placed on top of the container during cooking to allow the steam to cook through the food. When a steamer is unavailable, food
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1402:
Bongoni, R; Verkerk, R; Steenbekkers, B; Dekker, M; Stieger (September 2014). "Evaluation of
Different Cooking Conditions on Broccoli (Brassica oleracea var. italica) to Improve the Nutritional Value and Consumer Acceptance".
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While steaming has not caught up in the west for assorted dishes, the technique has been heavily popularized worldwide by
Chinese and East Asian cuisine. The two main classic steamers feature the ancient
69:. In the American Southwest, steam pits used for cooking have been found dating back about 5,000 years. Steaming is considered a healthy cooking technique that can be used for many kinds of foods.
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include a structure to cook food with steam vapor produced in a separate water container, providing a similar result to being cooked on a stove. There are also specialized steam ovens available.
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compounds with antioxidant properties have been found to retain significantly better through steaming than through boiling or microwaving. Steaming compared to boiling retained
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Overcooking or burning food is easily avoided when steaming it. Individuals preferring to avoid additional fat intake may prefer steaming to methods which require cooking oil.
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can be steamed too, although in
Chinese cooking this is simply referred to as "cooking" rather than "steaming". In Thailand steaming is the definition of minimalist cooking.
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water, steaming can be faster and more energy-efficient because it requires less water and takes advantage of the excellent thermodynamic heat transfer properties of steam.
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Bongoni, R; Stieger, M; Dekker, M; Steenbekkers, B; Verkerk, R (November 2014). "Sensory and health properties of steamed and boiled carrots (Daucus carota ssp. sativus)".
365:) are less common in Chinese restaurants than in traditional home cooking, because meats usually require longer cooking times to steam than to stir fry. Commercially sold
902:. When compared to raw consumption, steaming reduces folic acid by 15%, and boiling reduces it by 35%. Steaming reduces vitamin C by 15%, and boiling reduces it by 25%.
369:(such as dim sum) formerly had instructions to reheat by steaming, until the rise in popularity of home microwave ovens, which have considerably shorter cooking times.
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Vallejo, F; Tomás-Barberón, FA; García-Viguera, C (November 2003). "Phenolic compound contents in edible parts of broccoli inflorescences after domestic cooking".
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A makeshift steaming vessel with lid removed; a frozen dish is placed on a metal frame in a single handled wok with water.
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as it is called, receipts with ingredients and vessel chestnuts (kuri okowa) or wild herbs (sansai okowa) are popular.
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can be steamed inside a wok, supported over boiling water in the bottom of the wok by a metal frame. Some modern home
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In
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is added to the main ingredients, aiming to control smell or aroma, or keep moisture to the ingredients.
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A simple hearth with a metal pan holding two wooden steaming vessels and a wooden lid used in Japan
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142:, thin cypress strips were used to make steamers; today, their slatted bases are constructed from
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1275:本日「いいかげん」日和: そのまんま楽しく生きる一日一話 (Honjitsu iikagen-biyori: sonomanma tanoshiku ikiru ichinichi ichiwa
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146:. The classic steamer has a chimney in the center, which distributes the steam among the tiers.
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comparison between steaming and boiling vegetables shows the most affected nutrients are
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and seldom steamed. Seafood and meat dishes are steamed. For example: Steamed whole
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in carrots. The effect of cooking food may increase or decrease the nutrients.
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Sakamushi: add sake to steam sea bream and clams which will reduce fishy smell.
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Kaburamushi: grated or shredded turnip covers crabs and fish to keep moisture.
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making involves steaming rice or wheat dough for making mochigashi and manju.
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Some of the world's earliest examples of steam cooking were found in China's
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Winter Melon Soup: Using a hollowed out and sculpted gourd as a vessel
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808:: steaming is an important process in Japanese sweets making such as
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citrus is hollowed out into a cup to hold and add zest to the food.
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Dobin-mushi: matsutake and fish in a pot together with dashi soup.
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similar to custard with local variety of ingredients and vessels.
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over fish or seafood and keep moisture as well as retain aroma.
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1526:"Fact or Fiction: Raw veggies are healthier than cooked ones"
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Steaming, compared to boiling, showed 42% higher amount of
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Two types of steaming vessels, metal and wood with bamboo
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684:. Instead of boiling, glutinous rice is steamed to eat.
1023:"Transition from the Palaeolithic to the Jomon Period"
999:. Hong Kong: Hong Kong University Press. p. 198.
1386:"USDA Table of Nutrient Retention Factors, Release 6"
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Rich
Johnson (March 1999). Richard L. Jamison (ed.).
182:, in which food is not directly exposed to steam, or
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International
Journal of Food Sciences and Nutrition
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1282:] (in Japanese). PHP Kenkyūjo. p. 424.
728:bean and color agent added to enhance red color.
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482:Fenzhengrou (粉蒸肉): Steamed pork with rice flour
253:In Japan, glutinous rice is steamed to prepare
232:Cantonese cuisine, steamed fish, seasoned with
1448:Journal of the Science of Food and Agriculture
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331:foods are steamed as well. Examples include
106:have been found dating back as far as 5,000
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1171:"The Best Steamer Basket for Every Kitchen"
581:: also known as Turtle Jelly, a jelly-like
259:rice cakes. Traditional Japanese sweets or
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1384:Nutrient Data Laboratory (December 2007).
1358:Enjoy cooking your catch with fish cuisine
361:Steamed meat dishes (except fish and some
1350:Seitōsha Editorial, ed. (December 1997).
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1038:
1027:The Quaternary Research (Daiyonki-Kenkyu)
734:: prepared with steamed rice and kneaded.
548:: Chicken soup cook in a double steamer,
335:and Chinese steamed cakes. Similarly, in
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1323:Four Seasons of Japanese Cooking: Autumn
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969:, an East Asian steamer made from bamboo
909:in broccoli cooked for medium firmness.
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347:are made by steaming a dough made from
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1353:楽しむ釣り魚料理 (Tanoshimu tsurizakana ryōri)
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997:Early Chinese Work in Natural Science
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1524:Sushma Subramanian (31 March 2009).
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781:Recipes named after the container.
724:: served at festive occasions with
302:, steamed pork spare ribs, steamed
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1272:Hiro, Sachiya (27 December 2013).
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564:, said to be made in the 1850s in
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1360:]. Seitōsha. pp. 38–39.
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1169:Vaculin, Kendra (22 June 2020).
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1189:"Steaming fish in Thai-style"
1185:The Australian Women's Weekly
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546:Qi Guoji Steamed Chicken Soup
43:Traditional rice steamers in
1495:10.3109/09637486.2014.931360
61:. This is often done with a
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1808:Bain-marie (Double boiling)
1125:"Ancient Steam Pit Cooking"
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2094:List of cooking appliances
1586:List of cooking techniques
1131:. Horizon Publishers: 33.
1067:"どんな料 りょうり- 4 理があったのだろうか？"
751:in a cup of chawan-mushi.
624:Buddha Jumps Over the Wall
534:Buddha Jumps Over the Wall
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1021:Harunari, Hideji (2001).
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527:: Steamed pork rib soup,
286:, vegetables are usually
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155:plastic-hybrid steamers.
34:Steaming (disambiguation)
1129:Primitive Outdoor Skills
995:Chen, Cheng-Yih (1995).
840:Chawanmushi (foreground)
759:There are recipes where
626:, or Buddha's Temptation
585:, also sold as a dessert
475:Steamed rice with crab,
341:Central American cuisine
2099:List of cooking vessels
1669:Grilling (charbroiling)
1193:Bauer Media Pty Limited
136:Cochise County, Arizona
1674:Roasting (traditional)
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1325:] (in Japanese).
1096:"Functional analysis"
962:List of steamed foods
453:Lion's head meatballs
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249:List of steamed foods
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130:, created during the
118:, created during the
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2203:Culinary terminology
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744:: savory egg custard
596:Chinese steamed eggs
502:Japanese black porgy
273:Chinese steamed eggs
32:For other uses, see
1530:Scientific American
1460:2003JSFA...83.1511V
508:Chinese mitten crab
422:, Chinese cornbread
100:Yellow River Valley
91:at a restaurant in
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1971:Stir frying (chao)
767:Awayukimushi: egg
611:Variety of dim sum
443:, shrimp dumplings
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1638:Roasting (modern)
1468:10.1002/jsfa.1585
1454:(14): 1511–1516.
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878:, a custardy dish
458:Steamed meatballs
29:Cooking technique
16:(Redirected from
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110:. And also in
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1924:Mixed medium
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1607:Dry roasting
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1301:. Retrieved
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63:food steamer
50:
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26:
2179:WikiProject
2119:Food safety
2007:Slow cooker
1992:Microwaving
1885:Stir frying
1870:Deep frying
1664:Charbroiler
949:Food portal
876:Gyeran-jjim
742:Chawanmushi
242:Welsh onion
2192:Categories
2053:Fermenting
1987:Air frying
1936:Barbecuing
1875:Pan frying
1855:Blackening
1782:Smothering
1726:Parboiling
1679:Rotisserie
1626:Convection
1600:Conduction
1578:techniques
1367:4791609336
1303:28 January
1198:28 January
1108:16 January
1080:16 January
982:References
915:β-carotene
896:folic acid
755:specialty.
579:Guilinggao
313:, steamed
298:, steamed
288:stir fried
247:See also:
163:See also:
132:Bronze Age
1961:Fricassee
1951:Deglazing
1843:High heat
1836:Fat-based
1813:Sous-vide
1772:Simmering
1736:Reduction
1721:Decoction
1711:Blanching
1704:High heat
1657:Radiation
1319:四季日本の料理 秋
1298:666225791
1224:12 August
900:vitamin C
574:Guangdong
238:coriander
234:soy sauce
134:, and in
120:Stone Age
104:stoneware
93:Hong Kong
2171:Cookbook
2155:Category
2087:See also
2063:Pickling
2021:Non-heat
1941:Braising
1911:Sweating
1899:Low heat
1890:Sautéing
1860:Browning
1823:Steaming
1787:Steeping
1767:Poaching
1762:Infusion
1757:Creaming
1752:Coddling
1745:Low heat
1731:Shocking
1684:Toasting
1648:Barbecue
1503:24964285
1433:35228794
1425:24853375
1327:Kōdansha
1251:. 1998.
1045:Archived
921:See also
911:Phenolic
883:Benefits
788:Yugama:
769:meringue
706:Red rice
694:おこわ (強飯)
654:Steamed
400:Steamed
384:har giao
381:Steamed
354:(called
292:blanched
128:Sardinia
51:Steaming
2163:Commons
2078:Souring
2073:Salting
2058:Juicing
2033:Brining
1850:Basting
1792:Stewing
1716:Boiling
1643:Smoking
1617:Searing
1576:Cooking
1511:2864999
1456:Bibcode
1391:. USDA.
1103:iipp.it
1051:14 July
890:A 2007
822:karukan
718:sekihan
566:Daliang
525:Weitang
498:grouper
487:Seafood
441:Har gao
435:Siu mai
428:Dim sum
390:siu mai
363:dim sum
345:tamales
337:Mexican
315:chicken
262:wagashi
80:History
74:boiling
55:cooking
18:Steamed
2048:Drying
2043:Curing
1956:Flambé
1865:Frying
1633:Baking
1509:
1501:
1431:
1423:
1364:
1333:
1296:
1286:
1255:
1244:Kōjien
1135:
1003:
806:Sweets
656:silkie
590:Others
570:Foshan
556:Sweets
506:Crab:
492:Fish:
414:Mantou
304:ground
159:Method
144:bamboo
57:using
2068:Purée
2028:Aging
1507:S2CID
1429:S2CID
1389:(PDF)
1356:[
1321:[
1278:[
1099:(PDF)
1070:(PDF)
852:Manjū
826:suama
814:yōkan
810:manjū
761:sauce
753:Osaka
732:Mochi
726:azuki
687:Okowa
447:Baozi
420:Wotou
352:maize
329:Wheat
319:goose
256:mochi
124:Italy
116:Japan
59:steam
1499:PMID
1421:PMID
1362:ISBN
1331:ISBN
1305:2018
1294:OCLC
1284:ISBN
1253:ISBN
1226:2022
1200:2018
1133:ISBN
1110:2024
1082:2024
1053:2023
1001:ISBN
974:Siru
898:and
892:USDA
818:uirō
790:yuzu
749:udon
658:soup
642:soup
519:Soup
470:Rice
387:and
356:masa
339:and
333:buns
325:Rice
311:beef
307:pork
300:crab
296:fish
240:and
126:and
45:Laos
1697:Wet
1593:Dry
1491:doi
1464:doi
1413:doi
1035:doi
824:or
568:in
309:or
290:or
108:BCE
67:wok
2194::
1528:.
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1487:65
1485:.
1462:.
1452:83
1450:.
1427:.
1419:.
1409:69
1407:.
1376:^
1292:.
1234:^
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1187:.
1161:^
1127:.
1101:.
1072:.
1043:.
1031:40
1029:.
1025:.
828:.
820:,
816:,
812:,
714:,
711:赤飯
572:,
536::
510:,
500:,
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343:,
321:.
236:,
140:CE
114:,
1568:e
1561:t
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20:)
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