Which cooking method uses wet heat and is ideal for delicate foods?

Steaming is a cooking method that employs wet heat and is particularly suited for delicate foods because it gently cooks without direct contact with boiling water. This technique allows food to retain moisture, flavor, and nutrients while preventing it from becoming tough or overcooked. It creates a gentle cooking environment, perfect for items like fish, vegetables, and dumplings, which can easily break apart or dry out if subjected to harsher heat sources.

In contrast, boiling involves submerging food in rapidly bubbling water which can lead to a loss of texture and flavor for delicate items. Roasting typically employs dry heat in an oven, which is ideal for meats and vegetables but not for delicate foods. Sautéing involves cooking food quickly in a small amount of fat on high heat, which could cause delicate items to burn or stick to the pan. Therefore, steaming stands out as the most appropriate method for cooking delicate foods using wet heat.