What is the process of heating food without direct contact with water called?

The process of heating food without direct contact with water is known as steaming. In steaming, food is placed in a perforated container or basket above boiling water, allowing the steam to circulate around the food and cook it evenly. This method retains nutrients and flavors better than many other cooking techniques because the food does not come into direct contact with the water. The gentle heat of the steam helps to cook the food thoroughly while maintaining its texture and moisture.

Boiling involves cooking food directly in water or broth at high temperatures, which would not qualify as cooking without direct contact with liquid. Simmering is similar to boiling but occurs at lower temperatures where the water is just below boiling point, again involving direct contact with the liquid. Poaching also cooks food in water but at a lower temperature and with gentle movements, which still allows for contact with the liquid. Steaming, therefore, is the unique method out of these choices that fits the definition of heating without direct contact with water.