Steaming

To steam is to cook foods by putting them in direct contact with steam. Steaming is a popular method for cooking vegetables, as discussed. In Western cuisines, it is less often used for meats, poultry, and fish, although it is more common in some Asian cuisines (as in the Chinese recipe in this section). This cooking method is best suited to foods that are naturally tender. It is not usually appropriate for foods that must be tenderized by long, slow cooking.