Cooking method
Steaming
Cooking in saturated vapour, where condensing steam delivers heat to the surface without immersing the food.
What conditions it creates
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Steaming has moderate dependence on equipment.
Reasonable evidence
- Evidence type
- controlled experiment
- Confidence
- medium
- Sources
- An Integrated Model of Heat Transfer in Meat Products during Multistage Operations 2. Modelling of Heat Transfer during the Processing of Smoked–Salted Loin Pork reputable
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Steaming holds food in saturated-vapour conditions.
Reasonable evidence
- Evidence type
- controlled experiment
- Confidence
- medium
- Sources
- An Integrated Model of Heat Transfer in Meat Products during Multistage Operations 2. Modelling of Heat Transfer during the Processing of Smoked–Salted Loin Pork reputable
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Steaming operates in the moist heat at or below boiling regime.
Reasonable evidence
- Evidence type
- controlled experiment
- Confidence
- medium
- Sources
- An Integrated Model of Heat Transfer in Meat Products during Multistage Operations 2. Modelling of Heat Transfer during the Processing of Smoked–Salted Loin Pork reputable
How the heat gets in
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Steaming produces a moderate gradient through the food.
Reasonable evidence
- Evidence type
- controlled experiment
- Confidence
- medium
- Sources
- An Integrated Model of Heat Transfer in Meat Products during Multistage Operations 2. Modelling of Heat Transfer during the Processing of Smoked–Salted Loin Pork reputable
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Steaming transfers heat by steam and latent-heat transfer.
Reasonable evidence
- Evidence type
- controlled experiment
- Confidence
- medium
- Sources
- An Integrated Model of Heat Transfer in Meat Products during Multistage Operations 2. Modelling of Heat Transfer during the Processing of Smoked–Salted Loin Pork reputable
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Steaming transfers heat by conduction.
Reasonable evidence
- Evidence type
- controlled experiment
- Confidence
- medium
- Sources
- An Integrated Model of Heat Transfer in Meat Products during Multistage Operations 2. Modelling of Heat Transfer during the Processing of Smoked–Salted Loin Pork reputable
-
Steaming deposits its heat at the surface.
Reasonable evidence
- Evidence type
- controlled experiment
- Confidence
- medium
- Sources
- An Integrated Model of Heat Transfer in Meat Products during Multistage Operations 2. Modelling of Heat Transfer during the Processing of Smoked–Salted Loin Pork reputable
Why it works
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Steaming is governed by starch gelatinisation.
Reasonable evidence
- Evidence type
- controlled experiment
- Confidence
- medium
- Sources
- New insights into gelatinization mechanisms of cereal endosperm starches (Scientific Reports 8:3011) Results and Discussion reputable
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Steaming is governed by surface-to-core temperature gradient.
Reasonable evidence
- Evidence type
- controlled experiment
- Confidence
- medium
- Sources
- An Integrated Model of Heat Transfer in Meat Products during Multistage Operations 2. Modelling of Heat Transfer during the Processing of Smoked–Salted Loin Pork reputable
-
Steaming is governed by heat penetration.
Reasonable evidence
- Evidence type
- controlled experiment
- Confidence
- medium
- Sources
- An Integrated Model of Heat Transfer in Meat Products during Multistage Operations 2. Modelling of Heat Transfer during the Processing of Smoked–Salted Loin Pork reputable
-
Steaming is governed by cell-wall breakdown.
Reasonable evidence
- Evidence type
- controlled experiment
- Confidence
- medium
- Sources
How it compares with boiling
| Compared on | Steaming | Boiling |
|---|---|---|
| Regime | moist heat at or below boiling | moist heat at or below boiling |
| Heat arrives by | conduction, steam and latent-heat transfer | conduction, natural convection |
| Heats most at | at the surface | at the surface |
| Moisture | saturated-vapour | submerged, liquid |
| Gradient | moderate | moderate |
| Needs equipment | moderate | moderate |