Steaming

 

Steaming is a damp warmth technique for cooking that works by bubbling water that disintegrates into steam; it is the steam that conveys warmth to the food. Dissimilar to bubbling food lowered in the water, steaming the food is kept separate from the bubbling water but comes into direct contact with the hot steam. Water bubbles at 212 degrees, so the most elevated temperature the food prepares is 212 degrees.

Steaming works by bubbling water consistently, making it disintegrate into steam; the steam then, at that point conveys warmth to the close by food, hence preparing the food. The food is kept separate from the bubbling water but has direct contact with the steam, bringing about a clammy surface.

Such cooking is regularly done by putting the food into a food steamer, normally a roundabout compartment made of metal or wood and bamboo. The steamer as a rule has a cover that is put on the highest point of the compartment during cooking to permit the steam to prepare through the food. At the point when a steamer is inaccessible, food can be steamed inside a wok, upheld over bubbling water in the lower part of the wok by a metal casing. Some cutting-edge home microwaves incorporate construction to prepare food by steam fume delivered in a different water compartment, giving a comparative outcome to being cooked on the oven. There are likewise specific steam stoves accessible.

What type of food can we steam:

• Vegetables
• Meat & Poultry
• Hard-boiled eggs
• Souffles, Custards & Pastries
• Tamales
• Rice

What foods are suitable for steaming?