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Steaming

Appears in
Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation
Professional Garde Manger

By Jaclyn Pestka, Wayne Gisslen and Lou Sackett

Published 2010

  • About

Steaming is cooking food in an enclosed space completely surrounded by the vapor produced by water heated to temperatures above 212°F (100°C).

Steam from plain water does not season the food in any way. If a volatile substance such as wine or other alcoholic beverages is added to the steam source, the food will acquire a little of its flavor. Flavor essences from herbs, spices, and aromatics also flavor steamed foods if they are added to the boiling water. This can easily be done in stovetop steaming. It is not possible to flavor steam when using commercial equipment. Instead, seafood is flavored before it is steamed.

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