Steamed Chestnut

Steaming

Steaming is a method of cooking using steam. In steaming, the food is fully immersed in steam, with no air present, so that the steam condenses on the food, and then the condensate drips down away from the food. This is often achieved in a food steamer, a kitchen appliance made specifically to cook food with steam, but food can also be steamed in a wok. In the American Southwest, steam pits used for cooking have been found dating back about 5,000 years. Steaming is considered a healthy cooking technique that can be used for many kinds of foods.

Chestnut

Chestnuts are the deciduous trees and shrubs in the genus Castanea, in the beech family Fagaceae. The name also refers to the edible nuts they produce. They are native to temperate regions of the Northern Hemisphere.

Chestnut (color)

Chestnut or castaneous is a colour, a medium reddish shade of brown, and is named after the nut of the chestnut tree. An alternate name for the colour is badious.

steamed

Adjective

1. Heated and processed by steam, such as being cooked by steaming.
2. Angry; hot under the collar.

Verb

1. simple past and past participle of steam

chestnut

Noun

1. An edible nut (technically a fruit) of the Spanish chestnut or sweet chestnut tree (Castanea sativa); also (chiefly preceded by a descriptive word), a nut from a related shrub or tree; or a similar nut from an unrelated plant.
2. In full chestnut tree: the shrub or tree that bears this nut, the Spanish chestnut or sweet chestnut (Castanea sativa); also (chiefly preceded by a descriptive word), a shrub or tree of the genus Castanea.

Adjective

1. Of a deep reddish-brown colour, like that of a chestnut fruit (noun sense 1).