steaming

Steaming is a method of cooking using steam. This is often done with a food steamer, a kitchen appliance made specifically to cook food with steam, but food can also be steamed in a wok. In the American southwest, steam pits used for cooking have been found dating back about 5,000 years. Steaming is considered a healthy cooking technique that can be used for many kinds of foods. Because steaming can be achieved by heating less water or liquid, and because of the excellent thermodynamic heat transfer properties of steam, steaming can be as fast, or faster, than cooking in boiling water, as well as being more energy efficient. History Some of the world's earliest examples of steam cooking were found in China's Yellow River Valley; early steam cookers made of stoneware have been found dating back as far as 5,000 BCE. And also in Gunma Prefecture, Japan, created during the Stone Age. Some of the second earliest examples of steam cooking have been found in Italy and Sardinia, created during the Bronze Age, and in Cochise County, Arizona, where steam pits were used for cooking about 10,000 years ago. From the eighth century CE, thin cypress strips were used to make steamers; today their slatted bases are constructed from bamboo. The classic steamer has a chimney in the center, which distributes the steam among the tiers. While steaming has not caught up in the west for assorted dishes, the technique was heavily popularized worldwide by Chinese and East Asian cuisine. The two main classic steamers feature the ancient bamboo steamer as well as the modern metal (aluminum or stainless steel) steamer, with the difference being that the bamboo lid takes longer to heat up but absorbs excess moisture and allows heat to condense again over the delicate food. Other developments were the creations of microwaveable silicone steamers and plastic-hybrid steamers.