Steam Cooking

Cuisine à la vapeur, or steam cooking, is defined as cooking an ingredient indirectly with steam produced by boiling a liquid, such as water or stock. Steam cooking has been used in Chinese and Arabic cuisine for many centuries and has long been considered to be a healthy manner of preparing food that also offers hygienic and organoleptic advantages. This cooking method prevents the loss of product weight by minimizing any loss of humidity, transforms collagen into gelatin, and preserves nutrients and flavor.