Steam

Culinary definition of steam:  To cook food with steam heat - usually in a steamer pot or basket or collander set over but not in boiling liquid, generally water.

C@H FOOD FOR THOUGHT
Cooking vegetables, dumplings, seafood and other foods using steam rather than boiling, is the best way to retain colour and inherent vitamins and minerals. 

Use a double-boiler, collapsing steam basket or bamboo steamer basket (available in Asian markets) set over boiling water, and covered to keep as much steam as possible inside the pot.  Collapsible steamer baskets (above) have very short legs, so be sure to watch the boiling liquid so it doesn't dry out. 

Commercial kitchens have plumbed-in steam ovens that very quickly and efficiently cook or re-heat food without drying it out.  Consumer steam ovens are less popular but worth considering if kitchen space is available, and converts swear by them.  Steam-cooked food retains moisture and goodness, and the inside of steam ovens stay free of baked-on food. 

✭ ✭ ✭ Steamy Alternative.  In a pinch,  crumpled up aluminum foil can be used as a buffer between the simmering water and the vegetables, but this cannot be done if acidic liquid or ingredients (vinegar, citrus, etc) are used because the aluminum will react and break down.

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