Steaming is the cooking of prepared food by steam (moist heat) under varying degrees of pressure.
Purpose
To make food safe, digestible, palatable and of suitable texture
To retain as many nutrients as possible (as steaming minimises nutritive loss)
Effects of Steaming
Steaming changes the texture and structure of food by chemical action: for example, sponges and puddings are lighter if they are steamed rather than baked.
Steaming is a preferred method of cookery for those customers who might have digestive problems. The food requires less chewing and is digested more easily, particularly fish and fish based dishes.
