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Steaming or Wet Steaming ( ching ) Here the food is prepared in a chamber of steam comprised of a large pot filled one-third with water and separated into two compartments either by a perforated metal sheet. a rack or bamboo. Ingredients are placed above the water level so that they will not be touched, but steamed, by the water, which is boiling creating ample steam before the ingredients are inserted. This method is not to be confused with the Western-style double boiler. Steaming is extremely popular in the Chinese culture because it is simple and does not require constant attention. The steaming utensil should have a tight-fitting lid but one which permits a slow escape of steam to prevent a pressure building up. Once the ingredients are inserted, the heat is lowered as the steaming process begins (to avoid vibrations and a burned pot). If the food has been placed initially on a serving platter, there will be no need to transfer it to another platter for serving at the table. Once cooked, food should not be left in the steamer. Steaming preserves flavors and food nutrients through the use of steam temperature rather than higher temperatures that leach these may values. Several tiers can be used in the steamer to cook different foods simultaneously. Cooking time usually varies between 15 to 30 minutes for meat patties but can range from 20 minutes to 5 hours (which may require more water), depending upon the type of food to be steamed. While steaming is often the best method for reheating leftover steamed meats, steamed fish and seafood often become tough and lose flavor upon reheating. Sometimes a bowl with the ingredients is immersed partially in the boiling water, and a lid is placed over the entire steaming utensil but none over the bowl, so that the cooking action is performed both by the boiling water on the outside of the bowl and the steam directly on the food.
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