How to Steaming

What You Need to Know

Steaming is a low-temperature cooking method that helps retain nutrients and flavors of the ingredients. The Maillard reaction occurs during steaming, resulting in the formation of new flavor compounds and browning, but it is limited due to the low temperature.

Steps

1. 1.

   Dim Sum (Cantonese cuisine): Preserves delicate textures of dumplings

2. 2.

   Tamales (Mesoamerican cuisine): Even heat penetration through masa

3. 3.

   Idli (South Indian cuisine): Creates characteristic porous texture

The Science

Primary Reaction

Maillard reaction (limited)

Common Mistakes