Steaming is a versatile and healthy cooking method that utilizes hot steam to cook food. By surrounding food with steam, it cooks gently and evenly, preserving nutrients, color, and delicate flavors often lost in other cooking methods like boiling. The steam, typically generated by simmering water or other liquids in a pot below the food, cooks at temperatures around 212°F (100°C) at sea level. This makes it ideal for delicate items such as fish, vegetables, dumplings, and custards, preventing them from drying out or becoming tough. Steaming requires minimal added fat, making it a popular choice for health-conscious cooking. Different steaming setups exist, from traditional bamboo steamers to stovetop inserts and specialized electric steamers. The key is to ensure the food does not come into direct contact with the water, allowing it to cook solely by the enveloping steam. This method is efficient, requires little supervision, and produces tender, moist results.