— Epameinondas Soufleros

Let's see. Yes, I have you know both in a commercial kitchen as well as at home or a steam can be created by inserting a pan with water. Sometimes people use ice but but water in some form then we'll create steam in that hot environment. And you know, I got to say that, you know, most of the well, there's two categories, you know on one hand probably from lately. I'll say most of it has been in bread baking but then also there are so special in commercial kitchens that are called Combi ovens combination of as they go by the term Combi oven and they have steam settings and the the doors have a seal around the edge and so it really holds in that moisture and oftentimes meat large roasts are cooked in a moist environment over at a relatively low temperature and across a relatively long period of time in order to minimize moisture loss And in order to maximize yield and then it also brings an element of control to the way the product is cooked. Okay, and in this particular context with this type of equipment. You can adjust the settings such that. Prior to service or prior to the the in this case the meat being finished cooking you can turn off the Steam and crank up the heat and create a nice caramelized crust on the exterior. And so this is you know one example of how you know steam is commonly used in a lot of restaurants, you know around the world and you know, as you know, for example as a predecessor to this sort of Technology, we have traditions where a food item and this could be not just meat but it could be a vegetable item as well is encased in salt and then that is roasted and the idea is that the moisture stays in the salt itself gets hot during that baking or roasting process and then it also imparts some seasoning during the cooking process. And so that you know, those are a couple of examples that come to mind so, you know to answer generally, you know your Questions here, you know this idea of creating steam or injecting steam could be used for other things, you know, besides bread. I I'm not thinking of or recalling any sort of a regional traditional foods immediately. But if you do a search, you might come across some and keeping in mind that you know, what you might come across might be aligned with this salt encrusted roasting or foods that are wrapped in large leaves from many parts of the world right have had those sorts of traditional food handling methods, and those are all in an attempt to steam a product. Okay. So, yeah, hopefully that answers your questions or create some context for you to further investigate right? Thank you.