What is culinary steam?

Culinary steam is defined specifically as steam that is produced without any boiler carryover. This means it is free of contaminants and other impurities that may be found in steam generated directly from boiling water in a boiler system. In culinary applications, this is crucial because the steam must maintain a level of purity that is safe and suitable for cooking food directly or for use in processes such as food sanitation.

Using culinary steam allows chefs and food manufacturers to introduce moisture to food without adding flavors, minerals, or other potentially harmful substances that could come from regular steam generated in a boiler. This clarity in definition ensures that culinary steam meets food safety standards, making it ideal for use in food processing environments where maintaining hygiene and flavor integrity is paramount. The other options suggest processes or qualities of steam that do not align with this specific definition, making them less applicable in the context of culinary use.