Steaming

Steaming is one of the healthiest cookery methods, as most of the vitamins and other beneficial components are retained. Steaming is a very nutritional method of cookery as no fats or oils are used.

It can also be very energy-efficient, for example if the steam from a broth is being used to cook another item, e.g. vegetables. When steaming, items are suspended above a hot liquid and are cooked in the rising steam.

Steaming is used extensively around the world. Chinese bamboo baskets are used for a variety of dishes, such as dim sims and sweet bean buns. European cuisines use steaming for meat, offal, poultry, potatoes, vegetables and a vast array of fish dishes. Steamed puddings are an English trademark.

The Chinese steamboat, bamboo baskets, colanders, commercial pressure steamers, and modern convection ovens are all common equipment used for this process. Convection ovens can inject steam during the cooking process, which prevents food drying out. This is ideal for functions as it speeds up service. Whole trays of vegetables can be quickly heated without them drying out.

Items that are steamed never touch the hot liquid underneath. The liquid is heated in a pot and the items are suspended over it in a steamer basket or colander. A huge variety of liquids can be used and it is up to the chef to decide what flavours will be imparted to the food being steamed. Herbs, spices, stocks, infusions and alcohol are just a few ideas.

Steaming is a fairly quick cooking process, so items need to be small. In the case of meat, items need to be tender, because there is not enough time for collagen to be broken down. For customers or convalescents who should not eat foods cooked in fat, steaming is an excellent choice.

It is always important to consider waste minimisation techniques when steaming. For example, using off-cuts for stocks, soups, garnishes will reduce food wastage, as well as following regular stock rotation (FIFO) to ensure old stock is used first. It is also important to ensure correct portion control, using correct utensils for standard portion sizes.

Most commercial kitchens utilise low-pressure atmospheric convection steamers with perforated trays to steam large amounts of food. These modern ovens also save time, labour and space, as the vegetables do not need to be blanched prior to service.

Other steaming devices include slotted inserts for pots and the popular and inexpensive Chinese Bamboo steamer, which is available in a variety of sizes. Steaming baskets can be placed on top of each other, which allows many items to be cooked at once, using very little energy. Items with long cooking times are placed on the bottom and items with short cooking times are placed on the top.

WHS Tip: Always take care when opening the oven to avoid scalds from steam - either stand behind the oven door for extra protection or keep enough distance when opening the door.

Pressure cookers can also be used to steam food. Pressure cookers do not allow steam to escape until a preset pressure has been reached, which causes the temperature inside the cooker to go up. This causes food to cook more quickly and can shorten cooking times by up to 70%. Make sure you follow manufacturer's instructions as the steam can be as hot as 122°C. Commercial pressure cookers will release the pressure automatically once the timer runs out and a buzzer or other alarm will let you know when it is safe to open the cooker.

Note: At high altitudes water's boiling point drops significantly. If you have a restaurant on top of a mountain, you might need to use a pressure cooker to speed up your cooking times. This is also helpful for food safety!