Steaming is a moist cooking method that is beneficial to food especially vegetables as it reduces cooking time helping to retain more nutrients and does not immerse the food product in water which leeches flavor and nutrients from the food.

Steaming can be done with or without pressure.  When steaming without pressure a heavy duty container with a perforated base, grating or basket is used and a heavy cover.  Water is then boiled below the food over high heat generating the steam.  Some soups, meats. poultry, vegetables, fish and rice are steamed in this way.  This method is also used in the canning process.

Steaming under pressure requires a pressure cooker, for wet heat or a high speed steam cooker for dry heat.  The best working pressure is 5.5 to 7 pounds per square inch.  The Manufactures instructions should be carefully followed as different products may have different characteristics.