How does steaming differ from boiling?

Steaming is a cooking method that utilizes water vapor to cook food, distinguishing it from boiling, which immerses food in water. When food is steamed, the water is heated to produce steam, and this steam surrounds the food and transfers heat, cooking it through indirect contact. This technique retains more nutrients and flavor compared to boiling, where food is submerged in water, which can lead to leaching of nutrients.

The option highlighting that steaming cooks food using water vapor accurately captures the essence of this cooking method. The focus on vapor implies that the moisture does not come from direct immersion, allowing food to maintain its structure and nutrients more effectively. This method is commonly regarded as a healthier option as it generally requires no added fats or oils, and the gentle cooking process tends not to produce the same high heat that can sometimes lead to nutrient loss.

In contrast, while steaming can use less water compared to boiling, it is primarily characterized by the use of steam to cook food. The notion that steaming cooks food without any water is misleading because the process does require water to create the steam. Additionally, steaming does not involve higher temperatures since it generally operates at the boiling point of water, unlike methods that require direct contact with water, which can lead foods to cook