Method
Steaming works by boiling water continuously, causing it to vaporize into steam; the steam then carries heat to the nearby food, thus cooking the food. The food is kept separate from the boiling water but has direct contact with the steam, resulting in a moist texture to the food. This differs from double boiling, in which contact with steam is undesired.
Such cooking is most often done by placing the food into a steamer, which is typically a circular container made of metal or bamboo. The steamer usually has a lid that is placed on the top of the container during cooking to allow the steam to cook the food. When a steamer is unavailable, a wok filled less than half with water is a replacement by placing a metal frame made of stainless steel in the middle of the wok. Some modern home microwave ovens include the structure to cook food by steam vapor produced in a separate water container, providing a similar result to being cooked by fire.
Read more about this topic: Steaming
Famous quotes containing the word method:
“Protestantism has the method of Jesus with His secret too much left out of mind; Catholicism has His secret with His method too much left out of mind; neither has His unerring balance, His intuition, His sweet reasonableness. But both have hold of a great truth, and get from it a great power.”
—Matthew Arnold (1822–1888)
“Argument is conclusive ... but ... it does not remove doubt, so that the mind may rest in the sure knowledge of the truth, unless it finds it by the method of experiment.... For if any man who never saw fire proved by satisfactory arguments that fire burns ... his hearer’s mind would never be satisfied, nor would he avoid the fire until he put his hand in it ... that he might learn by experiment what argument taught.”
—Roger Bacon (c. 1214–1294)
“Frankly, I adore your catchy slogan, “Adoption, not Abortion,” although no one has been able to figure out, even with expert counseling, how to use adoption as a method of birth control, or at what time of the month it is most effective.”
—Barbara Ehrenreich (b. 1941)