Thursday, February 4, 2010

All About Steaming

Steaming is one way of cooking that produce the least grease in food. Health concious people are more aware of this method. In this book, I read a lot of steaming tips like preparation, hints and techniques,

There are different kinds of steamers: electric cooker, bamboo steam baskets, steamers, woks, soup pots, microwave ovens, and even baking ovens.

I will be using the bamboo steam baskets. It has been tested for centuries since it aborbs more moisture that prevent condensed steam from dripping into the food.

Tips for Successful Steaming:
The old way to test whether the food is already cook is by inserting a chopstick into the flesh part of the meat. If there's no flesh stuck ont he chopstick, it means that the fish is cooked. But the fish will not presentable because it has so many holes (like my very first steam fish dish). According to this book, just take note of the steaming time. Do not open the lid until the right time, keep opening the steamer lid will prolong the cooking.

The 25recipes included in this book (just for reference):
1. Meat with Tofu and Preserved Vegetables Patties
2. Steamed Codfish with Crispy Fried Soybean Crumbs
3. Steamed Chicken with Herbs
4. Brinjal (Eggplant) with Vinegar and Soy Sauce Dressing
5. Steamed Short Ribs with Fermented Black Beans
6. Steamed Eggs with Spicy Bean Paste Sauce
7. Steamed Live Prawns
8. Steamed Cod Fillet
9. Steamed Chicken Thigh with Spring Onion
10. Steamed Mushroom
11. Cantonese Stye Steamed Fish
12. Asparagus Fish Roll
13. Steamed Fish Slices with Garlic
14. Steamed Pork
15. Steamed Eggs with Fish
16. Beef Brisket with Oyster Sauce
17. Cuttlefish and Cabbage Rolls
18. Steamed Chicken and Bittergourd with Fermented Black Beans
19. Steamed Chinese Yam with Shrimps
20. Mandarin Peel Beef Balls
21. Steamed King Oyster Mushrooms
22. Steamed Radish 
23. Steamed Chicken with Mushroom
24. Steamed Yam Cake with Minced Meat
25. Savoury Steamed Cake

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