Families, Food and Fitness June 02, 2009 Print Friendly and PDF

a moist-heat cooking method in which heat is transferred from steam to the food being cooked by direct contact; the food to be steamed is placed in a basket or rack above a boiling liquid in a covered pan

LABENSKY, SARAH R.; HAUSE, ALAN M.; LABENSKY, STEVEN R.; MARTEL, PRICILLA, ON COOKING: A TEXTBOOK OF CULINARY FUNDAMENTALS, 4th Edition, ©2007. Electronically reproduced by permission of Pearson Education, Inc., Upper Saddle River, New Jersey.