The elastic, aëriform fluid into which water is converted when heated to the boiling point; water in the state of vapor.
The mist formed by condensed vapor; visible vapor; -- so called in popular usage.
To emit steam or vapor.
To rise in vapor; to issue, or pass off, as vapor.
To generate steam; as, the boiler steams well.
To expose to the action of steam; to apply steam to for softening, dressing, or preparing; as, to steam wood; to steamcloth; to steam food, etc.
Water that has been changed into a vapor or gas. Water turns to steam when it is heated to the boiling point.
the vapor form of water that develops when water boils. Steam is made of very tiny heated water particles (molecules), which are bouncing around and bumping into each other at very high speeds. These heated water molecules are also spreading out and expanding in every direction they can. If we confine or trap water in a container, with a pipe as an opening, and heat the water to steam, it will create great pressure in the container and will rush out the pipe with a great deal of force. This force (the "power" of steam) can be put to work turning a turbine connected to an electricity generator.
to cook on a rack over boiling water or broth.
to cook on a rack or holder over a small amount of boiling water in a tightly covered container.
To cook by forcing steam through the food.
To cook food on a rack or in steamer basket over, not in, a boiling liquid in a covered pan ... more on steam here
Cook on a rack or in double boiler just over boiling water.
Steaming is a way of cooking vegetables in the steam produced by boiling water. Place vegetables in a steamer that sits just above the water. Cover the pot to hold the steam inside.
water in its gaseous state
Cook food above boiling water in a steamer.
(v.) to cook food by surrounding it with steam in a covered pan; food is usually suspended above boiling liquid in a pot with a lid
To cook in a covered container above boiling water.
Vaporized water. Steam can act as a "carrier" for other cooking contaminants if not removed from the home.
Cook in a container with holes over boiling water.
A method of cooking foods over, not in, hot liquid, usually water. The heat cooks the food while the vapors keep it moist. Steaming is a good alternative to boiling because none of the nutrients or flavor is lost in the liquid.
To cook over, or surrounded by, steam.
A method of cooking food placed on a rack or in a steam basket over boiling water.
A method of cooking food in the vapor given off by boiling water.
cook covered, with a tiny amount of boiling water in the bottom.
The vapor state of water.
water at boiling temperature diffused in the atmosphere
cook something by letting steam pass over it; "just steam the vegetables"
water that has turned to vapor as a result of the application of heat at a given pressure, or the reduction of pressure at a given temperature
To cook in direct contact with steam in a closed container. Indirect steaming may be done in the closed top of a double boiler.
To cook food in steam. A small amount of boiling water is used and more water is added during steaming if necessary.
Water vapor produced by heating water to its boiling point and adding more heat; generally considered to be at or above 212oF (100oC).
(verb) A method of cooking foods in a basket over hot liquid, usually water. While the heat cooks the food, the vapour keeps it moist.
Water particles dispersed through the air; good for the skin and lungs. Hot seam increases body temperature and perspiration and releases toxins. Cold steam as from a humidifier, moistens dry rooms in winter and can help prevent colds and sinus headaches.
To cook food on a rack or in steamer basket over a boiling liquid in a covered pan. Steaming retains flavor, shape, texture, and nutrients better than boiling or poaching.
to cook foods in perforated metal containers by suspending them over boiling water.
To cook food over a small amount of boiling water without submerging it in the water.
The gas that occurs when water or another liquid is heated to the boiling point. Foods are often steamed by suspending them on a rack above boiling water in the bottom of a pan. A tight-fitting lid is required to keep the steam heat inside the pan where it can cook the food.
(verb form): To cook, covered, over a small amount of boiling liquid so the steam formed in the pan does the cooking.
water vapor that rises from boiling water
To cook foods in a perforated container suspended over boiling water.
Tiny droplets of water in the air caused by water reaching boiling point
To cook food on a rack or in a wire basket over boiling water.
To cook by direct contact with steam.
To cook over boiling water such that the food is cooked by the vapors.
a moist-heat method where foods are placed on a rack or special piece of steaming equipment over boiling water, or in a covered pan with boiling water.
To cook foods by surrounding with steam heat in a covered vessel.
To cook food on a rack or in a special steamer over a small amount of boiling water in a covered pan.
The gaseous form of water at or above the boiling point. Saturated - Steam at 100°C and atmospheric pressure.
To cook food with steam either in a pressure cooker, on a platform in a covered pan, or in a special steamer.
To cook with vapour produced by a boiling liquid.
To cook in steam, not liquid.
To cook food in a covered container using a small amount of boiling liquid.
Water in vapor form; used as the working fluid in steam turbines and heating systems.
To cook over boiling water in a covered pan, this method keeps foods' shape, texture, and nutritional value intact better than methods such as boiling.
The vapor phase of water substantially unmixed with other gases.
to cook indirectly by setting food on top of boiling water in a covered pot.
is created when water is heated to the boiling point. It expands and creates pressure in a closed space, which creates power.
Steam is the gas which is given off as a result of boiling water. The normal boiling point of water is 100º C. Unconfined steam will expand to about 1325 times the size of the water from which it came. If it is confined, it will build up pressure which can be harnessed to do work.
1. A popular term for mixing cloud. 2. Water vapor at a temperature greater than the boiling point.
A cooking process that softens food placed in a covered pan or container on a rack or basket. Boiling or simmering water passes over the food to cook it (as opposed to submerging the food into water to cook it). This method retains the nutrients, flavors, taste, and texture of foods.
In physical chemistry, and in engineering, steam refers to vaporized water. It is a pure, completely invisible gas (for mist see below). Pure steam (unmixed with air, but in equilibrium with water-liquid) has a temperature of around 100 degrees Celsius at standard atmospheric pressure, and occupies about 1,600 times the volume of liquid water (steam can of course be much hotter than the boiling point of water; such steam is usually called superheated steam).