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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
73:
1391:
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
58:. 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)".
354:) 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
891:. 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%.
358:(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
Western cooking, steaming is most often used to cook vegetables—it is rarely used to cook meats. However,
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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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131:, thin cypress strips were used to make steamers; today, their slatted bases are constructed from
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1264: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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135:. 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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1203:"Steamed Dishes — www.hospemag.me - world's largest hospitality career emag"
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1142:"Steaming, the quintessential cooking method in Chinese and modern cuisine"
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It's 'easy-going' day today: living life happily with day-to-day episodes
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Winter Melon Soup: Using a hollowed out and sculpted gourd as a vessel
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797:: steaming is an important process in Japanese sweets making such as
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111:. Some of the earliest examples of steam cooking have been found in
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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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1515:"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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673:. Instead of boiling, glutinous rice is steamed to eat.
1012:"Transition from the Palaeolithic to the Jomon Period"
988:. Hong Kong: Hong Kong University Press. p. 198.
1375:"USDA Table of Nutrient Retention Factors, Release 6"
1112:
Rich
Johnson (March 1999). Richard L. Jamison (ed.).
171:, 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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1271:] (in Japanese). PHP Kenkyūjo. p. 424.
717:bean and color agent added to enhance red color.
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471:Fenzhengrou (粉蒸肉): Steamed pork with rice flour
242:In Japan, glutinous rice is steamed to prepare
221:Cantonese cuisine, steamed fish, seasoned with
1437:Journal of the Science of Food and Agriculture
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320:foods are steamed as well. Examples include
95:have been found dating back as far as 5,000
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1160:"The Best Steamer Basket for Every Kitchen"
570:: also known as Turtle Jelly, a jelly-like
248:rice cakes. Traditional Japanese sweets or
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1373:Nutrient Data Laboratory (December 2007).
1347:Enjoy cooking your catch with fish cuisine
350:Steamed meat dishes (except fish and some
1339:Seitōsha Editorial, ed. (December 1997).
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1224:
1148:
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1016:The Quaternary Research (Daiyonki-Kenkyu)
723:: prepared with steamed rice and kneaded.
537:: Chicken soup cook in a double steamer,
324:and Chinese steamed cakes. Similarly, in
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1312:Four Seasons of Japanese Cooking: Autumn
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958:, an East Asian steamer made from bamboo
898:in broccoli cooked for medium firmness.
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454:, pork meatballs covered in sticky rice
336:are made by steaming a dough made from
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1342:楽しむ釣り魚料理 (Tanoshimu tsurizakana ryōri)
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986:Early Chinese Work in Natural Science
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1513:Sushma Subramanian (31 March 2009).
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770:Recipes named after the container.
713:: served at festive occasions with
291:, steamed pork spare ribs, steamed
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1261:Hiro, Sachiya (27 December 2013).
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553:, said to be made in the 1850s in
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1349:]. Seitōsha. pp. 38–39.
1036:from the original on 14 July 2023
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1158:Vaculin, Kendra (22 June 2020).
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91:; early steam cookers made of
61:Compared to full immersion in
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1178:"Steaming fish in Thai-style"
1174:The Australian Women's Weekly
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535:Qi Guoji Steamed Chicken Soup
32:Traditional rice steamers in
1484:10.3109/09637486.2014.931360
50:. This is often done with a
7:
1797:Bain-marie (Double boiling)
1114:"Ancient Steam Pit Cooking"
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2083:List of cooking appliances
1575:List of cooking techniques
1120:. Horizon Publishers: 33.
1056:"どんな料 りょうり- 4 理があったのだろうか？"
740:in a cup of chawan-mushi.
613:Buddha Jumps Over the Wall
523:Buddha Jumps Over the Wall
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1010:Harunari, Hideji (2001).
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516:: Steamed pork rib soup,
275:, vegetables are usually
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144:plastic-hybrid steamers.
23:Steaming (disambiguation)
1118:Primitive Outdoor Skills
984:Chen, Cheng-Yih (1995).
829:Chawanmushi (foreground)
748:There are recipes where
615:, or Buddha's Temptation
574:, also sold as a dessert
464:Steamed rice with crab,
330:Central American cuisine
2088:List of cooking vessels
1658:Grilling (charbroiling)
1182:Bauer Media Pty Limited
125:Cochise County, Arizona
1663:Roasting (traditional)
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1314:] (in Japanese).
1085:"Functional analysis"
951:List of steamed foods
442:Lion's head meatballs
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238:List of steamed foods
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119:, created during the
107:, created during the
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2192:Culinary terminology
1029:10.4116/jaqua.40.517
733:: savory egg custard
585:Chinese steamed eggs
491:Japanese black porgy
262:Chinese steamed eggs
21:For other uses, see
1519:Scientific American
1449:2003JSFA...83.1511V
497:Chinese mitten crab
411:, Chinese cornbread
89:Yellow River Valley
80:at a restaurant in
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1960:Stir frying (chao)
756:Awayukimushi: egg
600:Variety of dim sum
432:, shrimp dumplings
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1920:Carryover cooking
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1627:Roasting (modern)
1457:10.1002/jsfa.1585
1443:(14): 1511–1516.
1247:978-4-00-080111-9
867:, a custardy dish
447:Steamed meatballs
18:Cooking technique
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1209:. 25 April 2022
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99:. And also in
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1913:Mixed medium
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1766:Slow cooking
1596:Dry roasting
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1290:. Retrieved
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629:winter melon
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338:nixtamalized
312:
306:and steamed
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60:
52:food steamer
39:
38:
15:
2168:WikiProject
2108:Food safety
1996:Slow cooker
1981:Microwaving
1874:Stir frying
1859:Deep frying
1653:Charbroiler
938:Food portal
865:Gyeran-jjim
731:Chawanmushi
231:Welsh onion
2181:Categories
2042:Fermenting
1976:Air frying
1925:Barbecuing
1864:Pan frying
1844:Blackening
1771:Smothering
1715:Parboiling
1668:Rotisserie
1615:Convection
1589:Conduction
1567:techniques
1356:4791609336
1292:28 January
1187:28 January
1097:16 January
1069:16 January
971:References
904:β-carotene
885:folic acid
744:specialty.
568:Guilinggao
302:, steamed
287:, steamed
277:stir fried
236:See also:
152:See also:
121:Bronze Age
1950:Fricassee
1940:Deglazing
1832:High heat
1825:Fat-based
1802:Sous-vide
1761:Simmering
1725:Reduction
1710:Decoction
1700:Blanching
1693:High heat
1646:Radiation
1308:四季日本の料理 秋
1287:666225791
1213:12 August
889:vitamin C
563:Guangdong
227:coriander
223:soy sauce
123:, and in
109:Stone Age
93:stoneware
82:Hong Kong
2160:Cookbook
2144:Category
2076:See also
2052:Pickling
2010:Non-heat
1930:Braising
1900:Sweating
1888:Low heat
1879:Sautéing
1849:Browning
1812:Steaming
1776:Steeping
1756:Poaching
1751:Infusion
1746:Creaming
1741:Coddling
1734:Low heat
1720:Shocking
1673:Toasting
1637:Barbecue
1492:24964285
1422:35228794
1414:24853375
1316:Kōdansha
1240:. 1998.
1034:Archived
910:See also
900:Phenolic
872:Benefits
777:Yugama:
758:meringue
695:Red rice
683:おこわ (強飯)
643:Steamed
389:Steamed
373:har giao
370:Steamed
343:(called
281:blanched
117:Sardinia
40:Steaming
2152:Commons
2067:Souring
2062:Salting
2047:Juicing
2022:Brining
1839:Basting
1781:Stewing
1705:Boiling
1632:Smoking
1606:Searing
1565:Cooking
1500:2864999
1445:Bibcode
1380:. USDA.
1092:iipp.it
1040:14 July
879:A 2007
811:karukan
707:sekihan
555:Daliang
514:Weitang
487:grouper
476:Seafood
430:Har gao
424:Siu mai
417:Dim sum
379:siu mai
352:dim sum
334:tamales
326:Mexican
304:chicken
251:wagashi
69:History
63:boiling
44:cooking
2037:Drying
2032:Curing
1945:Flambé
1854:Frying
1622:Baking
1498:
1490:
1420:
1412:
1353:
1322:
1285:
1275:
1244:
1233:Kōjien
1124:
992:
795:Sweets
645:silkie
579:Others
559:Foshan
545:Sweets
495:Crab:
481:Fish:
403:Mantou
293:ground
148:Method
133:bamboo
46:using
2057:Purée
2017:Aging
1496:S2CID
1418:S2CID
1378:(PDF)
1345:[
1310:[
1267:[
1088:(PDF)
1059:(PDF)
841:Manjū
815:suama
803:yōkan
799:manjū
750:sauce
742:Osaka
721:Mochi
715:azuki
676:Okowa
436:Baozi
409:Wotou
341:maize
318:Wheat
308:goose
245:mochi
113:Italy
105:Japan
48:steam
1488:PMID
1410:PMID
1351:ISBN
1320:ISBN
1294:2018
1283:OCLC
1273:ISBN
1242:ISBN
1215:2022
1189:2018
1122:ISBN
1099:2024
1071:2024
1042:2023
990:ISBN
963:Siru
887:and
881:USDA
807:uirō
779:yuzu
738:udon
647:soup
631:soup
508:Soup
459:Rice
376:and
345:masa
328:and
322:buns
314:Rice
300:beef
296:pork
289:crab
285:fish
229:and
115:and
34:Laos
1686:Wet
1582:Dry
1480:doi
1453:doi
1402:doi
1024:doi
813:or
557:in
298:or
279:or
97:BCE
56:wok
2183::
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1476:65
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1398:69
1396:.
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1150:^
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1090:.
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1014:.
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703:,
700:赤飯
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Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
