History of Steaming

Introduction

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.

Asian countries also steam a large proportion of their foods. The classic steamer used contains a chimney through the centre, 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.

Benefits of Steaming

So 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 as the true versatility and richness of steaming is rediscovered. Healthier, more nutritious dishes may be simply produced by steaming; results are colourful, textured and flavourful.

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 any other cooking method. Steam cooking reduces vitamin C in vegetables by 40 percent whereas boiling reduces it by 70 percent 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 more nutritious generally when steamed, and as additional fat is no 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, turnip, collard greens or kale, which have strong flavour, as this may be imparted to other foods during steaming.

The Cooking Process

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 during the process are contained within sealed, perforated or slatted tiers, greaseproof paper of foil parcels or heatproof basins, and never come into contact with the heat source or steam-producing liquid. The tiers must sit at least 2.5cm/1 inch above the liquid in order that it does not touch the food and overcook it on the base. Steam builds up inside the cooking vessels, produced from heat of the liquid, cooking food in a really moist atmosphere.

Flavourings may be added to foods in a variety of ways. Either in the cooking liquid, which may be water flavoured with a stock cube or herbs and spices, fresh stock or wine, or by marinating foods before steaming. Spices such as ginger, chili, cumin and coriander may be added to savoury 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 flavour-enhancing marinades for many foods before steaming. It is therefore always useful to have a selection of these at hand. As the flavours are kept within the cooking vessel, the resulting dishes are quite intense and enjoyable. Simple steaming suggestions include flavouring vegetables with a squeeze of citrus juice or a sprinkle of chopped herbs, garlic or shallots, or a drizzle of flavoured, good quality oil.

Steaming Methods

The three main methods of steaming

1. The most popular and the quickest method for cooking meat, fish, vegetables, fruits and light desserts, is to suspend over boiling water, cover tightly and cook in the steam. This method may also be used for reheating and thawing foods.
2. A longer method is cooking in a basin, bowl or paper or foil parcel over hot water. Foods are sealed within pleated greaseproof paper or foil and secured with string. This is done to allow for expansion as the steam fills the parcel or basin. The string secures the paper to the basin and gives a tight fit to prevent steam escaping. Food cooks in its own juices, since the boiling water and steam do not come into direct contact with it. This method gives an exact and even cooking temperature throughout the cooking time, which is why it is used for melting chocolate and for other tasks requiring constant heat.
3. In the Oriental method of steaming rice, which is used for dishes such as risotto and paella, the rice is immersed in water or stock, covered, and steamed until the liquid has been absorbed and the rice is cooked.

In Conclusion

Most people think of boring, bland vegetables when they think of steaming, but you are about to discover that this could not be further from the truth.

The only really way to cook vegetables successfully, for the best texture, colour, flavour and nutritional value, is steaming. Many imaginative dishes filled with the flavours from herbs, marinades and sauces can be found on this website. There are main courses, accompaniments and snacks for all tastes and occasions- We promise, there’s not a bland vegetable in sight.