Steaming

Steaming, a cooking method thought to date back to before the discovery of fire, when foods were cooked over hot springs or stones, is now as popular as ever.  Oriental cooking has always made great use of steaming as a main cooking method, both for health reasons and because ovens are very rare.  Many foods are steamed, rather than baked, their main staple, rice, being perfect for this.  The Chinese have used steamers for at least 3000 years or more, with early steamers being made in stoneware and originating in the province of Yunnan.  From around the eighth century, thin cypress strips were used to make steamers and today they are constructed from bamboo with slatted bases.  They may be stacked, usually up to three tiers, and placed over a wok containing boiling liquid.  A tight-fitting bamboo lid seals in the steam.

The classic steamer contains a chimney through the center, which distributes the steam among the tiers.  A variation on the theme is found in Hawaii, where for many years the Kalua or traditional pig roast has been steamed in a pit in the ground.  Stones and wood are used to create and retain the heat in the pit, which is covered with layers of leaves.  The pig is then cooked in the steam and smoke.

So as you can see, steaming is no quirky fad, rather a tried and tested, versatile and rewarding method of cooking.  Gone are its associations with stodgy, bland foods — the true versatility and richness of steaming has been rediscovered.  Healthier, more nutritious dishes may be easily prepared by steaming; the results are colorful and flavorful, textures fresh.

Suitable for most foods and a surprising variety of recipes, steaming has great advantages over other cooking methods.  A far higher level of nutrients, vitamins and minerals is retained than by other cooking methods.  Steam cooking reduces Vitamin C in vegetables by 40% whereas boiling reduces it by 70% because it is lost in the cooking water.  Steaming does not immerse foods in water into which nutrients, particularly in vegetables, can escape.  Foods are generally more nutritious when steamed, and as additional fat is not required for cooking it’s also healthier and lower in fat.  Even in recipes where higher fat content ingredients are called for, lower fat alternatives can generally be substituted, such as low-fat milk, cream and cheese, and poultry is always skinned to reduce fat content. Boiling does remain preferable for some vegetables such as mustard greens, turnip, collard greens or kale, which have strong flavors, as these may be imparted to other foods during steaming.

Steaming is a moist cooking method, using the natural convection of heat that is traveling in air, steam or liquid.  This gives tender results because foods are not exposed to intense, dry heat as with other cooking methods.  Steaming protects foods, which are contained within sealed, perforated or slatted tiers, wax paper or foil parcels or heatproof basins, and never come into contact with the heat source or steam-producing liquid.  The tiers must sit at least 1 inch (2.5 cm) above the liquid so that it does not touch the food and overcook it. Steam produced from the heat of the liquid builds up inside the steamer, cooking food in a very moist atmosphere.

Flavorings may be added to foods in a variety of ways.  Either in the cooking liquid, which may be water flavored with a bouillon cube or herbs and spices, fresh stock or wine, or by marinating foods before steaming.  Spices such as ginger, chile, cumin and coriander may be added to savory recipes, and nutmeg, cinnamon, cloves and mint to sweet dishes.  Herbs both fresh and dried, citrus juices, wines, spirits, oils, condiments and fruit juices may also be used to make interesting and flavor-enhancing marinades for many foods before steaming.  It is therefore useful to always have a selection of these on hand.  As the flavors are kept within the cooking vessel, the resulting dishes are quite intense and enjoyable.  Simple steaming suggestions include flavoring vegetables with a squeeze of citrus juice or a sprinkling of chopped herbs, garlic or shallots, or a drizzle of flavored, good quality oil.