In which moist heat cooking method is food subjected to direct steam?

The moist heat cooking method in which food is subjected to direct steam is steaming. In this technique, food is placed in a steamer basket or on a rack above boiling water, allowing the steam to cook the food evenly while retaining moisture and nutrients. Steaming is particularly advantageous for cooking vegetables, fish, and delicate items like dumplings, as it prevents them from becoming waterlogged while preserving their natural flavors and textures.

Simmering, on the other hand, involves cooking food in water or broth at a temperature slightly below boiling, which does not expose the food directly to the steam. Boiling requires submerging food in rapidly bubbling water, which can lead to a loss of some nutrients. Poaching is a method where food is gently cooked in water or broth at low temperatures and is not about the direct exposure to steam like steaming is. Each of these methods serves different culinary purposes and outcomes, but steaming is distinctly characterized by the use of direct steam for cooking.