Steaming of Food is a process by which food is cooked in the heated vapors rising from the boiling water. This method ensures that the flavor and nutritive juices of the food are preserved without much loss of nutrients.
Method of Stemming Food
There are some specialized Food Steaming Methods practised, the method described by me is the original and basic method to Steam Food. This method can also be used to reheat already cooked food, before serving to ensure that there is no loss of nutritional value, taste and flavor, which normally results due to reheating already cooked food.
The food, which is to be steamed, has to be placed in a small covered vessel and then kept in a bigger vessel containing boiling water. The level of the water contained in the bigger outer vessel should not exceed ¾ [three fourth] of the height of the smaller inside vessel in which the food is kept. Foods like Caramel Custard and Idlis are mostly cooked using this method of cooking food.
There is also a full branch of Specialized Cooking dedicated to Steamed Food Cuisine, which included rice dishes, meat and poultry dishes, fish and seafood and a variety of vegetable and dessert dishes.
Major advantages of Steaming Food
It is a very simple and uncomplicated process of cooking food.
The taste and flavor are preserved and food quality is tastier and healthier.
It is the best method of cooking for patients as the nutrition value of the specially prescribed diet food is preserved.
The bulk and weight of the Steamed Food increases after the process of Steaming.