Linked from

The 10 pages that link to Steam, each with the reason it gives.

• Deep fryingRelated: Moisture escaping as steam helps limit oil entry while food cooks.

• FlatbreadRelated: Steam trapped inside some doughs can separate layers or inflate a pocket.

• Leavening agentRelated: Water vapor expands during baking and can lift dough or batter without a chemical reaction.

• BatterRelated: Water escaping from batter can create a light, porous coating.

• Coal gasificationRelated: Steam reacts with hot carbon to produce hydrogen and carbon monoxide.

• GasificationRelated: Steam acts as a gasifying agent and can raise the hydrogen content of product gas.

• Apple pieRelated: Moisture from the filling becomes steam and can escape through vents in the crust.

• ChapatiRelated: Water trapped inside the dough can turn to steam and puff a chapati during cooking.