Which cooking method involves using steam to prepare food without direct contact with water?

The chosen answer, steaming, is the correct method that involves using steam to cook food without it coming into direct contact with water. In this technique, food is placed in a steam basket or on a perforated tray above boiling water. The steam produced from the boiling water surrounds the food and cooks it evenly while preserving its moisture and nutrients.

Steaming is particularly valued for its ability to maintain the texture, flavor, and color of food, making it a healthier cooking choice compared to methods that involve higher fat content or that can destroy nutrients. It is commonly used for vegetables, fish, and dumplings, allowing them to cook thoroughly while retaining their natural properties.

Other methods listed, such as sautéing, involve cooking food in a small amount of fat over direct heat, which contrasts with the moisture-rich environment created during steaming. Boiling involves direct contact with water, as food is submerged in busy bubbles of water until it reaches the desired tenderness. Broiling exposes food to direct radiant heat from above, which does not utilize steam as a cooking medium. These fundamental differences clarify why steaming is the only method described that utilizes steam without direct water contact.