Ångad

Ångad is a Swedish adjective meaning "steamed," used to describe foods that have been cooked by steam rather than by direct contact with fat or boiling water. It derives from the verb ånga (to steam) and is formed with the past participle ending ångad.

In culinary use, ångad foods are prepared by placing ingredients in a steamer or in a heatproof container above simmering water, allowing steam to cook the food gently. This method preserves moisture and a delicate texture, and it is often chosen to retain natural flavors and some nutrients. Common examples include ångad fisk (steamed fish), ångade grönsaker (steamed vegetables), and various dumplings or delicate dishes prepared by steam.

Advantages of this technique include tender textures, minimal use of added fat, and the ability to preserve color and nutrients better than some other methods. The term is widely understood in Swedish cooking and is used in home kitchens as well as in professional settings, though specific steaming techniques can vary by recipe and region.

Ångad is related to broader steam-based methods such as ångkokning (steam cooking). While ångad describes the end result or the prepared dish, the underlying technique is typically referred to as steaming.