Glossary S
Deutsch: Wasserdampf / Español: vapor de agua / Português: vapor de água / Français: vapeur d'eau / Italiano: vapore acqueo
The term Steam plays a pivotal role in food processing, preservation, and culinary techniques by leveraging the thermal energy of water vapor. As a versatile medium, it enables precise temperature control, efficient heat transfer, and hygienic treatment across diverse applications, from industrial-scale sterilization to artisanal cooking methods.
Deutsch: Dämpfen / Español: Cocción al vapor / Português: Cozimento a vapor / Français: Cuisson à la vapeur / Italiano: Cottura a vapore
Steaming in the food context refers to a cooking method in which food is cooked by the heat of steam generated from boiling water. The food does not come into direct contact with the water, but instead, it is placed above it, allowing the steam to gently cook it. Steaming is known for preserving the nutrients, flavour, and texture of food, making it a popular choice for health-conscious cooking.
Deutsch: Stängel / Español: Tallo / Português: Caule / Français: Tige / Italiano: Stelo
Stem in the food context refers to the edible stalk or supporting structure of certain plants, which is often consumed for its nutritional value. Common examples of edible stems include celery, asparagus, broccoli stems, rhubarb, and sugarcane. These stems are rich in fibre, vitamins, and minerals, and they add unique textures and flavours to a variety of dishes.
Deutsch: Sterilisieren / Español: Esterilización / Português: Esterilização / Français: Stérilisation / Italiano: Sterilizzazione
The process of Sterilising is a critical step in food production to ensure safety and extend shelf life by eliminating microorganisms. It involves precise methods to destroy bacteria, viruses, and spores without compromising nutritional or sensory quality. This article explores its principles, applications, and challenges in the food industry.