This website uses cookies

Cookies remember you so we can give you a better service online. By using this website or closing this message, you are agreeing to our Cookies noticeClose
Skip to content
« back to encyclopedia search results


A method of cooking food over boiling water, or in a purpose-build steamer. Food cooked in this way retains more vitamins (vegetables, for example more B and C). The disadvantage can sometimes be in appearance and lack of an 'attractive' brown colour, and juices of meats aren't sealed-in in the same way as if they cooked over a sharp heat.

Reviews / Comments

Not yet reviewed

Be the first to add a review