In a hot pan over a gas flame, the contents will cook or boil in the high heat. But only after you turn off the flame will the contents begin to visibly steam. Is the pan too hot for steam? Perhaps the steam is invisible?
In: 3
“Steam” can mean two different related things:
* Dry steam, which is pure water vapor. Dry steam is invisible aside perhaps from the shimmering you see in any hot column of air.
* Wet steam, which is water vapor *and condensed droplets of liquid water suspended in the air*. Wet steam looks like a cloud.
When the food is very hot, the water vapor stays in gaseous form until it dissipates. That (dry) steam is invisible. Once the food has cooled slightly, the vapor cools enough to condense while it’s still concentrated, producing visible (wet) steam.
Latest Answers