Steaming is the process of cooking food by allowing the heat from a liquid to penetrate it. The secret to steaming lies in the way the steam circulates throughout the pan -- it's considered a moist-heat cooking technique. Steaming retains the flavor, shape, texture and vitamins in food. Although meat and poultry don't lend themselves very well to this technique, fish and vegetables work beautifully, and shellfish lends itself especially well to steaming. (Safety tip: If seafood shells are open, the animals are dead -- don't eat them!) You don't need an electric steamer in order to steam successfully. If you have one, however, just follow the manufacturer's instructions on how to use it. Here are some ideas on other methods for steaming: - A Chinese bamboo steamer (figure A) can be purchased at any housewares store. It has two levels, so you can layer items. As you continue to use it, the bamboo steamer will turn a deep brown color as it seasons. This is inexpensive way to steam foods.
- An alternative pot is the asparagus steamer (figure B). It has a cylindrical rack that fits into the pot itself. Professional chefs use these pots because they help keep each individual stalk looking beautiful for presentation. You need to make sure that the liquid doesn't touch the bottom of the food being steamed. (Note: This tip applies to steaming in any pan.)
- Another pot you can use for steaming is a stockpot with a steaming insert (figure C). Pour water and seasonings on the bottom of the pan, place the steamer on top and bring the water to a boil with the lid off. Add the food to the insert and cover to steam. Be sure to pour no more than 2" of water in the pan -- you need room between the water and the insert for the steam to penetrate the food. (Tip: Place a few marbles in the bottom of the pot with the water. The marbles will rattle when all the water has evaporated.)
- The simplest and most inexpensive way to steam is with a basket steamer (figure D). This is a small, folding basket with a handle; it fits inside any size pan. If you don't have a steamer with a lid, use a plate as a lid -- you need to capture all the heat and moisture in the pan.
- Another method for steaming is cooking en papillote. This is a French term meaning "in paper" -- traditionally, in parchment paper. Place a piece of fish on the parchment paper (or aluminum foil), season it and drizzle a little liquid over the fish. Fold the edges of the paper or foil over tightly so that the steam is trapped inside the packet.
- You can combine steaming with other methods of cooking. Place a variety of vegetables and fish fillets in a casserole dish; add liquid and cook, covered. The liquid will evaporate, causing the steam to rise from the bottom of the pan. The roasting process from the top will combine with the steam to create an incomparable taste.
- If you don't have any of the above items for steaming, you can still get the same results by using a large pot on the top of the stove: Place an ovenproof bowl in the pot (figure E) with liquid surrounding it. Set a plate on top the bowl, add food to the plate and put the lid on the pot while the food cooks.
Web site resources for Steaming: Sea Bass Steamed with Lemon Grass and Chili Coconut Broth from Food TV.com Steamed Asparagus from Food TV.com Steamed Gingered Salmon with Warm Citrus Sauce from Food TV.com
RESOURCES :
Cooking for Dummies, 2nd Edition
Model: 0764552503
Author: Bryan Miller and Marie Rama
(2000)
Web site for the Dummies books: www.dummies.com
IDG Books Worldwide, Inc. (An International Data Group Company)
Foster City, CA 94404
Food Lover's Companion
Model: 0812015207
Author: Sharon Tyler Herbst
(1995, 2nd Edition)
Barron's best-selling A-to-Z guide is back and better than ever with 900 new listings and the most up-to-date information on culinary terms.
Barron's Educational Series, Inc.
Hauppauge, NY 11788
The Food Lover's Tiptionary
Model: 0688121462
Author: Sharon Tyler Herbst
(1994)
William Morrow Books / Hearst Books
Website: www.harpercollins.com
Steaming: The Essential Kitchen Series
Model: 9625939407
Author: Brigid Treloar
(2000)
Tuttle Publishing
Boston, MA 02109
Phone: 617-951-4080
Fax: 617-951-4045
Website: www.tuttlepublishing.com
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