DEEPAM KITCHEN MACHINERIES

The Science of Steam and Its Role in Cooking

How Steam Works 

Steam is the gaseous form of water that is produced when water is heated to its boiling point, which is 100°C (212°F) at sea level. As water molecules are heated, they gain energy and move more rapidly. When they reach the boiling point, they have enough energy to break the hydrogen bonds holding them together in a liquid state, transitioning into a gas. This process absorbs a significant amount of heat, known as the latent heat of vaporization, which makes steam an efficient medium for heat transfer.

Steam in Cooking

Steam cooking, also known as steaming, is a method that utilizes steam to cook food. This technique is popular in many cultures and is particularly valued for its ability to preserve the nutritional content and natural flavors of food. There are several key aspects to how steam is used in cooking:

1. Heat Transfer Efficiency: Steam transfers heat more efficiently than hot air because it condenses on the cooler surface of the food, releasing its latent heat. This results in even cooking and reduces the cooking time compared to dry-heat methods.

2. Moisture Retention: Since steam cooks food without submerging it in water, it helps retain the food’s natural moisture. This is especially beneficial for delicate foods like fish, vegetables, and dumplings, which can lose their texture and flavor when boiled.

3. Nutrient Preservation: Steaming is a gentle cooking method that minimizes nutrient loss, particularly for water-soluble vitamins like vitamin C and B vitamins. Unlike boiling, where nutrients can leach into the cooking water, steaming keeps these nutrients within the food.

4. Versatility and Health Benefits: Steam cooking can be done using various appliances such as steamers, pressure cookers, and even microwave steam bags. It requires no additional fats or oils, making it a healthier cooking option

Steam cooking is integral to many culinary traditions. In Asian cuisine, it is commonly used for preparing dishes like Rice, dim sum, steamed buns, and seafood. In Western cooking, it is often employed for vegetables and seafood, emphasizing a clean and healthy flavor profile. Additionally, steam is used in baking to create a desirable texture in bread crusts.

Steam cooking is a versatile and efficient method that preserves the natural flavors and nutrients of food. By leveraging the unique properties of steam, chefs and home cooks alike can prepare healthier and more flavorful dishes. 

A steam cooking system typically contains the following components: 

• A steam generator: This is a device that produces steam by heating water. The steam generator can be powered by gas, electricity, or biomass.
• A steam distribution system: This system transports the steam from the generator to the cooking vessels. The distribution system can be a network of pipes or a series of steam tunnels.
• Direct steam cooking kettle: A direct steam cooking kettle is a type of steam cooking system that uses steam to cook food directly. The steam is generated by a boiler and then piped to the kettle, where it surrounds the food. The food is cooked evenly and quickly.
• Indirect steam cooking kettle:  An indirect steam cooking kettle is a type of steam cooking system that uses steam to cook food indirectly. The steam is generated by a boiler and then piped to a jacket surrounding the kettle, where it heats the walls of the kettle. The heat from the walls of the kettle then cooks the food inside. 
• A manual control system: This system regulates the temperature and pressure of the steam.