STEAMING
Unlike boiling, steaming food doesn't wash away its water-soluble nutrients, making it one of the most nutritious ways to cook. Steaming can be used to cook meat, fish, poultry, dumplings and rice.
Years ago, steaming was done in a bamboo basket that was placed in a wok and heated by the steam from boiling water. Today, wire steamers are placed in a wok or deep pan - producing the same results as the original bamboo steamers.
Remember the following suggestions when steaming food at home:
Steaming
During cooking, the water used to steam should never touch the food. Also, the steam must have enough room to circulate freely. This ensures the food will be cooked evenly.
