Steaming. One of the oldest cooking methods in existence, it’s also perhaps the most basic. Merriam-Webster defines it as “the invisible vapor into which water is converted when heated to the boiling point” and “water vapor kept under pressure so as to supply energy for heating, cooking, or mechanical work.”
Put simply, steaming actively cooks an ingredient by enveloping it in hot, moist air created by the evaporation of boiling water. That’s it.
And, unlike other cooking methods, steaming simply requires water (or a similar liquid), heat, and time. And, unlike other cooking methods, it doesn’t require the use of fat — oil, butter, etc. — to keep the ingredient from sticking to a pot, or a pan, or a grill rack. It’s clean. (And wonderful if you’re looking for healthful cooking options.)
Not to mention that steaming cooks quickly but gently. It lightly envelops the ingredient in simple but intense heat, the moisture helping to keep the ingredient from drying out. Because food is fully enveloped in heat, there is no need to constantly stir or flip the ingredient, preserving its shape and integrity — perfect when cooking delicate foods such as fish or potatoes.
Perhaps best of all? Steaming requires little in the way of cleanup. No scrubbing pots and pans. No scraping grill racks. No caked-on food. Thankfully.