STEAMING

1. Definition:

Steaming is a method of cooking in the steam from boiling liquid.

2. Rules for steaming:

(1) Have the water boiling rapidly in the under part of the steamer.
(2) Put the food in the upper part, cover closely, and place over the lower part.
(3) Keep the water boiling rapidly during the entire cooking.
(4) If extra water be needed, only boiling water should be added, as quickly and as gently as possible.
(5) Continue the cooking according to the time required by the recipe, or test as in boiling, if the food permits.

3. Effects of steaming:

(1) It makes vegetable food tender.
(2) It makes the protein of animal food harder than simmering, but not so hard as boiling does.
(3) It does not break up the food.
(4) It does not dissolve out the food substance.
(5) It causes little loss of flavour if closely covered.