Shelf · Water & steam · Medium heat
Steaming
Cooking food above boiling water rather than in it, in a covered pot or a sealed parcel.
Why it works
Steam carries a lot of heat and gives it up the instant it condenses on cold food, so it cooks fast — but nothing leaches out into the water the way it does when boiling, so colour and flavour stay in the food.
The tell
A steady plume when the lid lifts, and vegetables that go vivid without shedding colour into anything below.
- Sitting on top
- Half in
- Fully under
How it fails
A pot that boils dry scorches instantly and the food starts roasting — check the water level on long steams. Packing the basket solid blocks the steam and the middle stays raw.
Open the card in Rikaido
In the app, the card opens on the recipe step that names it, with the tell drawn.
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