On food and cooking the science and lore of the kitchen ( PDFDrive ) 322
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WaterVapor:Steaming
Steamingisbyfarthefastestmethodfor
pouringheatintofood,thankstothelarge
amountofenergythatwatervaporreleases
whenitcondensesintodropletsonthefood
surface.However,itworksrapidlyonlyas
longasthemeatsurfaceiscoolerthanthe
boilingpoint.Becauseheatmovesthrough
meatmoreslowlythansteamdepositsiton
thesurface,heataccumulatesatthesurface,
whichsoonreachestheboilingpoint,andthe
heattransferratefallstoaleveljustsufficient
tokeepthesurfaceattheboil.Thoughitheats
meatbymeansofmoisture,steamingdoesnot
guaranteemoistmeat.Musclefibersheatedto
theboilingpointshrinkandsqueezeoutmuch
oftheirmoisture,andthesteamyatmosphere
can’treplaceit.
Becausesteamingbringsthemeatsurface
totheboilsoquickly,it’samethodbest
suitedtothin,tendercutsofmeatthatwill
cookthroughquicklyinjustafewminutes,
beforetheirouterportionsbecomebadly
overcookedanddriedout.Meatsareoften
wrapped—inanediblelettuceorcabbage
leaf,aninediblebutflavorsomebananaleafor
cornhusk,orinparchmentorfoil—to
protectthesurfacefromtheharshsteamheat
andcookitmoregradually.Themeatmustbe
arrangedonanopenrackinasinglelayeror
elseinseparatetiers;anysurfacenotexposed
directlytotheatmosphereinsidethepotwill
cookmuchmoreslowlythantherest.Thepot
shouldcontainenoughwaterthatitwon’t
cookdryassteamescapesaroundthelid.
Herbsandspicesareoftenincludedinthe
watertoaromatizethemeat.
Low-Temperature Steam When steaming,
the cook usually takes care to keep the lid
tight on the pot and the heat high, to make
surethatthepotatmosphereissaturatedwith
vapor.Howeversteamingcanalsobedoneat
reduced temperatures and therefore more
