Steam's capacity to transfer heat is for cooking vegetables, meat and even desserts.

The steam carries the energy to a target object. "Steam showers" are actually low-temperature mist-generators, and do not actually use steam.

In 1974 chef Guérard arrived in Eugénie-les-Bains and, with his wife Christine Barthelemy, began renovating a spa resort which Barthelemy had been running, and which was owned by Guérard's father-in-law. Guérard began thinking about how he could persuade Parisians to make the 800 kilometer trek to the spa, and his restaurant. The spas were for health benefits and his creation - cuisine minceur - became the logical avenue for his new form of low-calorie cooking.

On 07/03/2010 `GoAahh' presents a menu based on this steam cuisine which will feature dishes like:

Tibetian Momo
(Steamed dumplings stuffed with chicken mince)
Dhokla
(Steamed Gramcloured savoury Cake tempered with Mustard seeds and curry leaves)
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Patrani Macchi on a bed of Lemon Cous Cous
(Fish marinated in a green masala and steamed baked en paupiette in a Banana leaf)
Steamed Vegetable with Iddiappams and Keralan Coconut Sauce
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Bhapa Sandesh
(Steamed cottage cheese soaked in a cardamom flavoured thickened milk)