Food Steamers: 5 Fast Facts

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Fact #1. Evidence of steam cooking dates back at least 7000 years in China, and as many as 10,000 years here in the United States. The Chinese primarily used bamboo and cypress streaming. The Native Americans used clay. The amazing thing is how little the cuisine has changed. Both cultures still utilize modernized versions of those same tools.
Fact #2. Steam cookers are supremely simple in design. After all, steam cooking isn't that complex a process. Water boils and creates steam. The hot steam encompasses the food in question. Its heat cooks the food. That's all there is to it.
Fact #3. The majority of foods you're going to steam are composed of proteins, fibers, and carbohydrates. Heat will mostly make proteins firmer and caramelize carbohydrates. That's why hard boiled eggs get hard, and why bread browns when you bake it. The proteins are firming up in the eggs and the carbs are caramelizing in the bread. When you steam a food, these proteins still firm up and the carbs still caramelize, but the fiber making up the bulk content of vegetables breaks down.
Fact #4. Most foods lose water through evaporation as they cook. This is why steaming and boiling make for such moist foods. Remember though, steaming preserves more vital nutrients like folic acid and vitamin C than boiling does. It's definitely the healthier choice.
Fact #5. Size is an important factor when deciding which steamer to purchase. If it's just you alone in your house, a smaller, collapsible steamer might be enough for you. Just don't go steaming broccoli or cabbage in it. That could give you gas, and you want to be able to go out and meet people. You need to make some friends so you can eventually buy one of the bigger steamers.