Steam

Steaming cooks food with the hot vapor from boiling water rather than in the water itself. The food sits in a basket, rack, or perforated insert above the liquid in a covered pot, and the trapped steam surrounds it and cooks it gently. Because the food never sits in the water, it keeps more of its color, nutrients, and natural flavor than boiling would allow.

Cooks steam to preserve texture and nutrition, especially for vegetables, fish, dumplings, and shellfish. Steamed broccoli stays bright green and crisp-tender, and delicate fish cooks moist without any added fat. Keep the water below the food, not touching it, and keep the lid on so the steam does not escape. Check the water level during longer sessions so the pot does not boil dry, and lift the lid away from your face, since escaping steam can scald.