The ancient Greek kitchen was known for its emphasis on fresh ingredients and simple cooking methods. While they did not have built-in steam ovens, they used a technique called 'en papillote' to steam their food. En papillote involved wrapping the food in parchment paper or leaves and then placing it over a pot of boiling water. The steam created within the package would cook the food gently and infuse it with flavors. This method was commonly used for cooking fish, vegetables, and even desserts. The ancient Greeks believed that steaming helped retain the natural flavors and textures of the food, making it a popular cooking technique in their kitchens. The ancient Greek kitchen was a place of culinary exploration, and the use of steam added a unique touch to their dishes.
