Steamcooked

Steamcooked refers to a cooking method where food is cooked using the heat from steam. This technique involves placing food in a steamer basket or a perforated container suspended above boiling water. The steam rises, envelops the food, and cooks it through conduction and convection.

This method is known for its ability to retain nutrients and moisture in food, as the food is not directly submerged in water. As a result, flavors are often preserved better compared to boiling. Common foods prepared using steamcooking include vegetables, fish, dumplings, and certain types of grains.

Steamcooking is considered a healthy cooking method because it requires little to no added fat. The steam gently cooks the food, preventing it from drying out and preserving its natural texture and color. It is a versatile technique that can be used with various ingredients and cuisines worldwide. Appliances designed for steamcooking range from simple stovetop steamers to electric steam ovens and multicookers. The temperature achieved during steamcooking is typically around 100 degrees Celsius (212 degrees Fahrenheit), the boiling point of water.