Talk:Steaming

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The latest addition[edit]

Steaming out door can be done with some banana leaves wrap up meat, poultry and fish and bury under the sand or ash. Also, some place they cover meat(fish) with crey then burn into the fire.

does not sound like cooking by steam at all. I don't understand why it was added here. Kowloonese 09:05, 6 Aug 2003 (UTC)

Appropriateness of Steamed egg and Reheating examples (photos)[edit]

I think the examples of "Chinese steamed eggs" and "Reheating a commercially sold frozen meal by steaming in a wok" are not really a steaming -- according to the explanation in the Method section "The food is kept separate from the boiling water but has direct contact with the steam, resulting in a moist texture to the food. This differs from double boiling, in which contact with steam is undesired." -- 180.183.131.188 (talk) 16:52, 6 December 2012 (UTC)[reply]

What is this[edit]

Oh gosh this is the worst article i've ever read here. someone please wipe it and rewrite from scratch — Preceding unsigned comment added by 79.78.90.194 (talk) 02:00, 6 December 2013 (UTC)[reply]

Expanded by translating ja and added images[edit]

Well, hope somebody will jump in and follow up on me.

As noted by User:Kowloonese, there needs to be a separate section where steaming without pans/woks and water could be described. In ja:蒸し物, they introduce 焙烙蒸し (hōrokumushi, clay vessell system) that uses a clay pan in which fish/poultry is steamed with its own moisture.
I added an image against 79.78.90.194's note. The food is in a dish that controls moisture contact with the food itself, thus a make-shift vessell works to steam. --Omotecho (talk) 22:12, 28 January 2018 (UTC)[reply]