Description
Steaming cooks food by transferring heat via saturated steam at ~100 °C, preserving nutrients and texture.
Technical
The process relies on the latent heat of vaporization of water, delivering ~2260 kJ/kg to the food surface without direct contact. This heat causes protein denaturation and carbohydrate gelatinization while minimizing moisture loss and nutrient leaching.
Science
Primary Reaction
Heat transfer by latent heat of vaporization of water, causing protein denaturation and carbohydrate gelatinization
Sensory Profile
Aroma ()
subtlefreshvegetableherbalcleanearthydelicatemildnaturallight