The Food Technology Web Site

Definition

Steaming is the cooking of prepared foods by steam (moist heat) under varying degrees of pressure.

Methods

There are two methods of steaming: atmospheric or low pressure and high pressure.

• In low pressure steaming food may be cooked by direct or indirect contact with the steam.
  • direct, in a steamer or in a pan of boiling water, e.g. steak and kidney pudding;

  • indirect, between two plates over a pan of boiling water.

• High pressure steaming takes place in purpose-built equipment, which does not allow the steam to escape, therefore enabling steam pressure to build up, increasing the temperature and reducing cooking time.

Advantages

• Retention of nutritional value

• Makes some foods lighter and easier to digest

• Low pressure steaming reduces risk of overcooking

• High pressure steaming enables food to be cooked or reheated quickly because steam is forced through the food cooking it rapidly

• Labour-saving and suitable for large-scale cookery

• High speed steamers used for 'batch' cooking enable the frequent cooking of small quantities of vegetables throughout the service. Vegetables are freshly cooked, retaining colour, flavour and nutritive value

• With steamed fish, the natural juices can be retained by serving with the fish or in making an accompanying sauce

• Steaming is economical on fuel as a low heat is needed and a multi-tiered steamer can be used

Disadvantages

• Foods can look unattractive

• It can be a slow method

Examples of foods which you might choose to cook by steaming:

Fish e.g. sole; Meat, e.g. tongue, ham and bacon Vegetables, e.g. almost all vegetables are suitable Sweet puddings, e.g. suet, sponge