Brand chef lifehack: a couple and her cooking options

The main task of steam in most cooking methods is to quickly transfer the temperature from the heating element to the product.

You can feel it in the bath. When we go into the steam room, we feel the temperature that is transmitted to our skin by dry air. But when we increase the humidity by evaporating the water, the temperature feels much higher. Although the thermometer will show the same temperature, even slightly below. It happens because the steam conducts heat well. And as the temperature increases, the steam capacity will increase.

We can use this at low temperatures: steaming, soups, blanching. And the use of steam in high temperatures gives us the ability to bake the product evenly and much faster.

Steam is also a must in the baking process of yeast products. This stage is called evaporation and often it starts baking. As you know, yeast rises in two stages:

1) The first in the process of biochemical reaction. It occurs in a spacer cabinet with controlled parameters of temperature, humidity and time. The yeast bacteria process the carbohydrates contained in the alcohol and carbon dioxide dough to form CO2-filled chambers.

2) Second under the influence of high temperature and maximum concentration of steam. The temperature heats up the capsule gas very quickly. All gases expand when heated, thereby doubling our test stock. And a high concentration of moisture in the air will reduce the amount of moisture that evaporates from the product. This will not cause a dry crust to form on the surface of the product and maximize its size. In most cases, the evaporation process takes 1/4 of the entire cooking process. The rest of the time it takes to top up.