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Efficiency of steam cooking  [1983]

Cummings, Gil.

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Abstract: Advantages and guidelines for cooking with steam are described. Transferring heat energy through steam is the most efficient way to cook and can occur through conduction, convection, or radiation. Steam has 6 times the heat energy found in boiling water at the same temperature. Pure steam is dry and cooks foods quickly, retaining nutrients. Air must be completely excluded from steamers or pressure cookers for efficient performance. Several makes of steamers are described (e.g., forced convection steam cookers and counter units). Variables that affect cooking time in steam are: density, shape, and thickness of foods, food temperature, and doneness desired. All restaurant operations should consider having a steamer. (kbc)

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Restaurant business