What You Need to Know
Flash steaming involves brief exposure to high heat, typically 1-3 minutes, to minimize nutrient loss and maintain crunchiness. High heat, usually around 212°F (100°C), is used to rapidly cook vegetables, reducing cooking time and preserving nutrients.
Steps
- 1.
Chinese Bai Cai (China): Preserves crunch in leafy greens while removing raw edge
- 2.
Japanese Ohitashi (Japan): Quickly cooks spinach before chilling for salad
- 3.
Italian Verdure al Vapore (Italy): Maintains vegetable integrity for antipasti
The Science
Primary Reaction
Denaturation of proteins and gelatinization of starches