Which cooking technique involves using steam to cook food?

The technique that involves using steam to cook food is steaming. This method utilizes the heat generated from water vapor, or steam, to cook food gently and evenly. When food is steamed, it retains more of its nutrients compared to boiling, where food may be submerged in water and some nutrients can leach out. Steaming is also a preferred cooking method for vegetables as it helps preserve their color, texture, and flavor. The process typically involves placing food in a steamer basket or on a rack above boiling water, allowing steam to circulate around the food and cook it thoroughly without direct contact with the water.

In contrast, boiling immerses food directly in water, which can lead to nutrient loss. Sautéing involves cooking food quickly in a small amount of fat over relatively high heat, which does not utilize steam as a cooking medium. Roasting involves cooking food in an oven using dry heat, which also does not incorporate steam as a key element. Therefore, steaming distinctively represents the method that specifically employs steam as the mechanism for cooking.