Japanese Researchers Find Very Slow Steamed Food Tastes BestFebruary 15, 2011 0 Comments
Rather than blasting your food with scorching steam (the normal way), Japanese researchers in Beppu are recommending that food should be cooked by using steam from boiling water set below 100 Celsius (212 Fahrenheit). Instead, they suggest using 60C to 90C for over 10 hours, which will even make meat edible down to the bone. According to their findings, this cooking method will dramatically increase the flavor of food. You can find a Celsius-Fahrenheit converter here.
Now the nerd in me wonders, how do you steam food below 100C / 212 F? That's the boiling point of water. The only answer I can think of is that Beppu probably is high altitude which would allow for a lower boiling temperature. Either that or they're using some special steaming gizmo.