Steaming

Steaming

Cooking without immersion using rising moist heat

The technique

The food rests in a perforated basket above simmering water, never touching the liquid. Steam circulates all around and cooks gently, without drying out or diluting flavors. Cover to keep the heat inside. Check the water level to prevent it from evaporating completely.

When to use

For vegetables, fish, or dumplings that you want to cook without fat while keeping colors, vitamins, and texture. Steaming respects the food's natural taste better than boiling. Use this method for light dishes or for precooking before sautéing.

Pitfalls

• Overfilled basket: steam no longer circulates and cooking becomes uneven.
• Water evaporating completely: the bottom burns and imparts an unpleasant flavor to everything.
• Poorly closed lid: steam escapes and cooking takes longer.
• Vegetables cut too large: the outside cooks before the center is ready.

What to look for

Vegetables stay vibrantly colored, never dull, and can be easily pierced with the tip of a knife. Plan on five to ten minutes in general depending on the size of the pieces, judging by eye rather than the clock.