Steam is an incredibly effective medium for transferring heat. It carries a tremendous amount of energy that can be easily transferred directly to food using commercial cooking equipment like steamers or indirectly via a heat transfer surface such as the wall of a steam jacketed kettle, before finally reaching the food you're preparing.
Steam is essentially water in its gaseous state, achieved by applying heat energy. Heat energy is commonly measured in BTUs, or British Thermal Units. A BTU represents the energy needed to increase the temperature of one pound of water by a single degree Fahrenheit at sea level. It takes approximately 180 BTUs to bring one pound of water from 32°F (the freezing point) to 212°F (its boiling point). However, to convert that same pound of boiling water into steam requires an additional 970 BTUs. This means steam contains significantly more energy than boiling water. When steam condenses back into liquid upon contacting food, it releases this stored energy, which makes it a highly efficient method for cooking. This efficiency makes steam ideal for bustling commercial kitchens.
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In today's fast-paced culinary world, understanding how steam works can make all the difference in creating delicious meals efficiently. Whether you're working in a high-end restaurant or a school cafeteria, mastering steam cooking techniques can save time and resources while maintaining top-notch quality. And remember, every time you see steam rising from your pot or steamer basket, think about those hidden 970 BTUs hard at work delivering that perfect texture and flavor to your dish!
How Does Steam Cooking Work?
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March 5th, 2021