Which method uses steam and generally results in a preservation of nutrients in the food?

The method that uses steam and generally results in a preservation of nutrients in the food is steaming. This cooking technique involves cooking food with steam produced from boiling water. Because the food does not come into direct contact with water, many of the water-soluble vitamins and minerals tend to remain intact, leading to a higher nutrient retention compared to methods where food is submerged in water, like boiling or simmering.

In steaming, the food is placed in a perforated basket or a steamer above the boiling water, allowing steam to circulate and cook the food evenly. This gentle cooking method also helps maintain the color, texture, and flavor of the food, contributing to a more appealing dish. It is particularly effective for vegetables, fish, and delicate proteins, highlighting their natural taste and nutritional profile.

In contrast, boiling and simmering typically involve submerging food in water, which can result in nutrient leaching, especially for those nutrients soluble in water. Poaching, while gentle, still involves cooking food in water, which can have similar nutrient losses. Therefore, steaming is the preferred method for nutrient preservation.