A moist-heat cooking method that uses hot vapor to cook food without direct contact with water, preserving nutrients and creating tender textures. Food is typically placed above boiling water in a perforated container.
From Old English 'steam' meaning 'vapor, fume,' related to 'stew.' The cooking method has ancient origins in many cultures, with evidence of bamboo steamers in China dating back thousands of years.
Steaming cooks food gently at exactly 212°F (100°C), which preserves water-soluble vitamins that would leach out in boiling water. The moist heat also prevents proteins from becoming tough and keeps vegetables bright and crisp-tender - it's one of the healthiest cooking methods!
Complete word intelligence in one call. Free tier — 50 lookups/day.