Description
Steam cooking transfers heat via saturated vapor, enabling precise temperature control and moisture retention.
Technical
Heat from saturated steam at 100 °C is transferred through convection and conduction, causing proteins to denature at 60–70 °C while preserving moisture. Starches gelatinize at 60–70 °C, and water‑soluble vitamins are retained due to minimal leaching. The high humidity limits surface temperature, reducing Maillard browning below 140 °C.
Science
Primary Reaction
Heat transfer by saturated steam leading to protein denaturation and starch gelatinization
Sensory Profile
Aroma ()
steamysavorysubtlewarmherbalearthyfreshdelicatecleanmild