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Salad
Salad Dressing
Salsa
Saté
Sauce
Sauce Chart
Sauerbraten
Sauerkraut
Sauté
Scald, to
Scale, to
Scallop, to
Scone
Sear, to
Season, to
Sesame Seed
Seviche
Shallot
Shell, to
Shellfish
Shellfish Chart
Sherbet
Shortbread
Shortcake
Shuck, to
Sieve, to
Sift, to
Simmer, to
Skim, to
Sliver, to
Smoke, to
Snow Pea
Sorbet
Soufflé
Soup
Sour Cream
Soy Sauce
Spaetzle
Spinach
Spoon Bread
Spring Roll
Sprout
Spumoni
Squash
Star Fruit
Steam, to
Steaming Chart
Steep, to
Stew
Stir, to
Stir-fry, to
Stock
Stollen
Strain, to
Strawberry
Streusel
Stroganoff
Strudel
Stuffing
Sugar
Sukiyaki
Sunflower Seed
Sushi
Sweet and Sour
Sweet Potato
Sweetened Condensed Milk
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Steam, to
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Steaming is a method of cooking food, usually vegetables, in the steam given off by boiling water. The food is held above, but not in, the boiling or simmering water in a covered pan. The steam swirls around the food and cooks it with an intense, moist heat. Steaming helps to retain flavor, color, shape, texture and many of the vitamins and minerals. Steaming requires a two-pan steamer, a steamer basket or a bamboo steamer.
There are several points to remember when steaming food: never allow the steamer to boil dry (this will ruin the steamer and burn the food); the water should never touch the food; and the water should be kept boiling (otherwise, it may result in improperly cooked food).
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