Steaming – cooking method | CookScool.com

When steaming, food is cooked in little liquid. (Photo by: photodesign / Depositphotos)

What is steaming?

Stewing is a method of preparing food in which raw food is cooked with little liquid. Either water is added or vegetables cook in their own juice. You can add a little fat to intensify the taste.

Which foods are suitable for stewing?

All food with higher water content such as white meat, poultry, fish and juicy vegetables are ideal for steaming. Instead of water, wine, broth or gravy can also be used.

Because the structure and color of the vegetables are retained with the gentle method of preparation, it is the perfect method for visually appealing vegetarian cuisine.

Steaming in its own juice

To generate the steam for cooking, the cook uses the food’s own liquid, usually vegetables. The steam must not escape from the cooking vessel, so you need a tightly fitting lid for steaming.

The ideal steaming temperature is between 80 ° C and 100 ° C. If it is higher, the pressure would be too high, steam would escape and the food could burn.

Steam with the addition of liquid

The cooking process is the same as when stewing in your own juice – the only difference is that you add another liquid.

Steam with fat

First you melt butter or margarine in the cookware or add a little oil. Then the vegetables are added and everything is carefully steamed.

It is important that you start the cooking process at a high temperature, which is also called parboiling. Then you add some liquid. Then the temperature should be turned down and the food should be steamed on low heat.

How do you steam properly?

Vegetables are very suitable for steaming. (Photo by: Wavebreakmedia / Depositphotos)

It’s best to use one for steaming flat and wide potby heating a small amount of fat. After steaming, add a little water and close the pot tightly. It should not be opened before the end of the cooking time.

You don’t need to stir or turn the contents. It is sufficient to shake the pot a little from time to time so that nothing burns and the steam remains in the pot.

If you like to cook romantically, want to emphasize the taste of the food and value low-fat food, you should join us Wine steam. White wine goes well with white meat and fish, red wine is recommended for dark meats.

If you steam meat and vegetables together, you have to consider that both foods have different cooking points.

What is suitable for steaming?

Tender ones cut into small pieces are ideal Vegetables, fish and meat with little connective tissue.

Which vegetables can be steamed well?

The following vegetables can be steamed particularly well:

• Cabbage, such as red and white cabbage, cauliflower, Brussels sprouts
• Beetroot
• artichokes
• Potatoes
• broccoli
• tomatoes
• zucchini
• asparagus
• Beans
• spinach
• Swiss chard
• Carrots
• Kohlrabi
• Peppers
• leek
• Eggplant
• celery

What are the advantages of steaming?

The gentle cooking method ensures that sensitive food does not break down prematurely. In addition, the vitamins are retained.

If the food is not to be damaged during cooking, you can also use a sieve insert. Such foods can be, for example, yeast dumplings or broccoli.