The Art and Science of Steaming in Commercial Kitchens

In the diaspora of cookery, steaming is one cooking technique that is strikingly exceptional to achieve culinary mastery

- By Gita Hari

If you seek full-bodied, natural zest, minus-fat preparations which are light on the stomach with low calories, then look no further than steaming foods.

Dining establishments veer towards serving wholesome food to keep up with escalating demands from guests who perceive greasy, deep-fried foods as detrimental to health. Steaming not only locks in nutrients but also keeps the food vibrant, moist, tender and juicy. Steaming connotes as using vapour and is a versatile way of cooking. Food is suspended above boiling water and covered, where the vapour cooks it evenly while holding on the flavours and moisture. The steaming technique originated in China and Tibet and its healthy attributes have contributed to its popularity and brought it to the forefront in commercial kitchens globally. It also circumvents the likely development of detrimental and harmful compounds that can arise during high-heat cooking methods like frying.

A Gastronomic Dabbler