Steaming

What is steaming?

Steaming is a cooking technique; in particular it is a "convection" method, that is, it transmits heat through a secondary medium placed between the heat generator and the food to be treated.

In the case of steam cooking, the intermediate medium consists of a gaseous mixture consisting of water vapor and atmospheric air (nitrogen, oxygen and carbon dioxide). The other two cooking techniques are conduction and irradiation.
Steam cooking can be done with:

• Pots, casseroles and pots with special steam cooking basket
• Steamer
• Oven with steam function
• Pressure cooker.

Normally steam cooking can transmit about 100 ° C (evaporation temperature of the water) but, if combined with the increase in pressure (up to 2 bar), the intensity can increase by up to 20%.
There is the possibility of steaming even vacuum-packed, thanks to the use of the special preservation system. It is a rarely used method because it is less effective than vacuum cooking by drowning or by vasocottura.

Characteristics and Differences