The Food Technology Web Site



Steaming is the cooking of prepared foods by steam (moist heat) under varying degrees of pressure.



There are two methods of steaming: atmospheric or low pressure and high pressure.






Examples of foods which you might choose to cook by steaming:

Fish e.g. sole; Meat, e.g. tongue, ham and bacon

Vegetables, e.g. almost all vegetables are suitable

Sweet puddings, e.g. suet, sponge


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Summarised and reproduced with permission from Hodder & Stoughton

Full text available in Practical Cookery by Cesarani, Kinton & Foskett.