The heat from the steam is saturated with water, heat (moist heat) to make the flour or starch, gelatin Nice. (Gelatinization) and loss of natural proteins (protein denaturation) so the food is cooked. Food that has been steamed and cooked to moist, soft skin, not the skin dry and crisp (crust) like food through the oven (baking), which uses dry heat (dry heat) or fry (frying), which uses oil as an intermediary. heat transfer
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