Which method is used to cook food using steam?

Steaming is indeed the method used to cook food using steam. This technique involves placing food in a pot or steamer above boiling water, allowing the steam to gradually cook the food. It is a gentle cooking method that helps retain nutrients, color, and texture, making it particularly suitable for vegetables and delicate proteins like fish.

Braising refers to a method where food is first browned in fat and then cooked slowly in a small amount of liquid. This combination of dry and wet heat can make the food tender but does not utilize steam as the primary cooking agent.

Blanching involves briefly boiling food and then shocking it in ice water to stop the cooking process. This method is great for preserving color and texture, typically used for vegetables, but does not cook the food with steam.

Frying, on the other hand, involves cooking food in oil or fat at high temperatures, which is quite different from the gentle heat provided by steam. Each of these methods has its unique applications and effects on food, but when it comes to cooking with steam specifically, steaming is the correct choice.