Steaming

Steaming cooks food by fully surrounding it with steam rather than immersing it in boiling water, so the steam condenses on the food's surface and the resulting water drips away rather than pooling around it. The technique is carried out in dedicated steamers, in a wok fitted with a rack, or in similar improvised setups, and it requires far less water than boiling since only enough is needed to keep generating steam continuously. Because the food never touches the boiling liquid directly, steaming is widely regarded as a comparatively healthy cooking method that preserves more of a food's texture, color and nutrients than boiling does.