Steaming
Cooking food in the hot vapour above boiling water, without letting it touch the water.
Also: steam cooking
In steaming, food sits on a rack or in a basket above boiling water, inside a covered pot. The steam cooks it gently and evenly. Because the food is not sitting in water, it keeps more of its shape, colour and nutrients than boiled food. No fat is needed. Steaming is central to Chinese cooking, where bamboo baskets are stacked over a wok. Idli, momos, tamales, couscous, dim sum and steamed fish are all cooked this way.