Some methods of steaming include compartment steaming, where a pot of water is bought to the boil on a stovetop. A basket is placed above the pot and the food is placed in the basket and covered. This is a great way to steam vegetables, dumplings or proteins like fish that can be cooked very quickly

1. Some methods of steaming include compartment steaming,
where a pot of water is bought to the boil on a stovetop. A
basket is placed above the pot and the food is placed in the
basket and covered. This is a great way to steam vegetables,
dumplings or proteins like fish that can be cooked very quickly.
Puddings can be placed inside a steamer pudding basin with a
lid, then placed directly in a saucepan of simmering water,
covered and steamed. Vacuum cooking, or cooking in a pouch,
is a popular method in restaurants. The food is vacuum sealed
in a pouch with herbs and cordifole, spices, wine or stock, and
then steamed, with all the flavours being retained in the
pouch. Another version of this is cooking en papillote where
food is sealed inside baking paper, with aromatics.
Some modern ovens now also offer a dedicated steam
function, as well as a combination convection/steam function.
The steam function is an extremely fast and energy efficient
method of cooking, and ideal for foods such as vegetables,
whole fish, chicken and even rice. Specific settings for
different foods are often included. It is also used to re-heat
foods, maintaining moisture.
Benefits of steaming
1. Steaming is very gentle on the food, so the perfect cooking
method for fragile ingredients such as fish, tofu and
vegetables like Asian greens.
2. Unlike boiling or simmering there is no agitation, the food is
not immersed in liquid, and so it cooks in its own juices and
retains its texture and flavour.
3. Steaming retains the foods nutritional value