Steam: v.tr. “Steaming” means cooking a food over low heat, covered or in an oven, with very little fat and liquid, or only in its vegetable water.
Steaming (or stewing) applies in particular to brunoise and vegetable juliennes, chopped onions and shallots, tomatoes, mushrooms and zucchini (vegetables that "make" water), as well as meat and fish for braising.
This method of cooking is sometimes used to...
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