Questions tagged [steaming]
The steaming tag has no usage guidance.
0
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0answers
67 views
How to get used to steamed food as an Indian? [on hold]
I'm an Indian and generally we eat deep fried, full of salt curries. I'm trying to transition to healthy eating because I want my skin to be perfect but the transition from curries to steamed veggies ...
0
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1answer
42 views
How is starch content of some vegetables reduced by cooking?
How is starch content reduced by cooking vegetables? Are the starch molecules simply broken apart?
For example, this study showed a reduction in starch in sweet potato by cooking.
1
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1answer
83 views
Can a cast-iron casserole be used for steaming?
I just got my first cast-iron cookware -- a 2.5qt casserole (similar to the Le Creuset ones, but a fair bit cheaper). I understand that cast-iron cookware has some caveats regarding cleaning and ...
4
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2answers
134 views
Is a blowtorch suitable for browning/caramelising steamed food?
I have started using a microwave steamer to quickly cook the bulk of meals, including mushrooms, gem squash, sausages, steak. These specific examples are extra tasty when browned or caramelised (that ...
0
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0answers
78 views
Which live Canadian oysters are meatiest, and befit steaming?
My grandpa in Toronto can't find live oysters that:
are free of worms and parasites.
can be steamed with garlic, scallions, and vermicelli: 蒜蓉蒸生蚝. He loathes, and doesn't eat, raw oysters. The ...
1
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2answers
203 views
Imparting flavor to steamed vegetables
What flavors, when added to the steaming water can impart its flavor to vegetables being steamed? I know ginger has some water soluble compounds. What else is similar?
2
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1answer
246 views
Water came out cloudy after steaming chicken, is it cosidered a broth?
I was surprised since the chicken never touched the water but I guess it dropped some of its juices in it, I was doing a small batch and I tried to taste it but after adding some salt it just tasted ...
1
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1answer
83 views
Rigging equipment for steaming large amounts at once
I am making steamed BBQ pork buns for a work potluck. I have some steamer equipment, but small scale. I'm looking at making 60+ buns, and would really like to cook them as quickly as possible the ...
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8answers
11k views
Steaming with oil instead of water
Can you cook some foods just placing them in a metal frame above hot oil? In the same way as steaming vegetables, but with oil. Is that a thing?
0
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2answers
81 views
Xmas Pudding put in microwave by mistake for 5 minutes
I put the wrong bowl in the microwave and cooked my raw xmas pudding mix for 4 mins. It was meant to be steamed for 8 hours tomorrow. It’s now pale and semi cooked. What shall I do?
0
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1answer
203 views
Preparing large cherrystone clams
I was tempted last week-end by Cherrystone clams.
They were large and with heavy shells.
Reading about them, there were supposed to eaten raw; I tried to open one of them with an oyster knife, and ...
3
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2answers
204 views
Water collects around cooked idlis in my steamer
I am running into a problem where water collects around my cooked idlis. I have used the steamer for about 7 years with no issues. All of a sudden, I am seeing that the top most idly tier is fine ...
1
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1answer
290 views
Microwave steaming - venting/holes optional?
I see a lot of cooking videos where vegetables like carrots are steamed in the microwave, and the bowl is covered with what looks like a pretty tight lid without any vents/holes. For instance this one....
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2answers
2k views
How to infuse flavors into steamed vegetables? [duplicate]
Tried to put 5 smashed garlic cloves in boiling water in a hope to get the spanich flavoured but failed. Spanich was being steamed in that vessel.
I intend to steam cook mushrooms, spanich, green ...
0
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1answer
78 views
Steamed chicken soup [closed]
I just made some steamed chicken breasts in a multicooker. Naturally, I still have water used for steaming in the bowl. It smells like and even looks like chicken soup. I'm not sure if it's good to ...
6
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1answer
2k views
Is it sensible to add steamed vegetables to a vegetable curry to reduce cooking time?
The objective is to make an Indian mixed vegetable curry like this one. However, the last time I tried it, I had used more vegetables than what the recipe specifies, and needed to cook it for around ...
0
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2answers
37 views
Steaming and seasoning veggies in a pressure pot?
I am an extreme novice when it comes to food prep. My daughter bought me a pressure pot. I have the Aozita brochure for steaming veggies. When do I season , before? during? or after steaming? What is ...
2
votes
1answer
777 views
How to serve fresh bao buns
So I would like to make bao buns fresh on my food truck. What would be the best method of steaming. I proof, roll out and proof again then steam for 10 minutes. I guess I can't steam them to order, ...
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1answer
1k views
Is there a difference in gnocchi between baking, steaming, or boiling potatoes?
I’m looking to make gnocchi. Lydia Bastianich says in her cookbook that we should boil the potatoes. Bryan Talbot says that we should bake them with a little bit of salt.
6
votes
2answers
943 views
What causes steamed fish to become mushy?
I went to a Chinese seafood restaurant for dinner and ordered steamed grouper. I repeatedly confirmed that the fish must be live "swimming fish".
The fish came out and the flesh was mushy.
Guests ...
1
vote
2answers
215 views
Hardcooked eggs by steaming (not boiling)
Can anyone relate an exact, foolproof method of steaming eggs, to yield hardcooked eggs? I'd appreciate whatever clear, concise instructions are available on the process, including what not to do.
2
votes
1answer
1k views
A lot of foam while cooking a cod with steam
I was cooking a cod with steam, but unexpectedly a lot of foam came out. First, I thought that the pot has not been cleaned but after re-cleaning the pot and refilling the water the situation repeated....
4
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1answer
1k views
How do I cook rice in a steamer?
I'd like to cook rice in my steamer, if possible. It comes with instructions for a bunch of food types, but doesn't mention anything for rice.
The bottom of the steamer looks like this:
I also have ...
3
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2answers
918 views
Is there a principle for when to use a bain marie or when to steam?
Both bain marie and steaming are indirect methods of cooking but are they interchangable or are there cases where one should or shouldn't be used? It seems that some recipes call for one or the other ...
2
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2answers
845 views
Sourdough Breadmaking: Adding Water to Dutch Oven to create more steam?
Is there any benefit to adding some boiling water to a preheated dutch oven (under some parchment paper) just before putting the lid back on?
EDIT:
Well I did it. It seems to improve oven spring. ...
2
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1answer
3k views
Must a lid for a pot used for steaming be vented?
This is a follow-up to my earlier question about steaming using the Instant Pot. The answer there said that the "steam" function of the Instant Pot was only for pressure steaming; for ordinary ...
6
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1answer
17k views
Why does the Instant Pot use pressure while steaming?
I think this question falls under "equipment", but if it's off-topic, please close and I'll delete it.
I recently acquired an Instant Pot. To my surprise, its "steam" setting generates and uses ...
1
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1answer
232 views
Frozen Octopus or fresh Octopus for recipes?
Yeah, I wonder with grilled, fried, steamed, salad recipe, which is better?
Frozen Octopus or fresh Octopus
Can you compare Frozen Octopus and fresh Octopus, which recipes for which?
Thank you so ...
4
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2answers
4k views
Cooking time for steaming vegetables "Al Dente'?
I have a pack of mixed vegetables (peas, broccoli pieces, green beans and diced leek) that I want to steam in a two pan vegetable steamer (the bottom of the top pan is perforated).
The pack contains ...
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1answer
119 views
does steam elongate bread cook time?
I placed a loaf of bread into a a 350 preheated oven with a rack directly below the pan containing two wet towels to create steam. It sprung up beautifully but the bread has been cooking 40 minutes ...
4
votes
1answer
118 views
How do I keep a custard from breaking?
I have a recipe for a steamed egg and ginger pudding. It can be eaten hot or cold, and I prefer it cold. The problem is that it starts to separate in the fridge (liquid accumulating where I've scooped ...
4
votes
1answer
446 views
Regarding Connecticut style steamed burgers - is the container necessary?
To my knowledge, Connecticut style steamed burgers are only found commercially in Connecticut, but thanks to the Internet, they have become a kind of thing elsewhere.
If you don't know what they are, ...
1
vote
1answer
156 views
How to make the Custard Bun so white?
I'm trying to make Custard Bun following the instructions from :
How to make Custard Bun- Milk Yolk Buns
Everything goes well except the color of the dough and the bun. I can't make it so white as ...
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votes
3answers
431 views
Which cooking methods do not cause meat to fry in oil\their own oil?
It seems to me besides boiling/simmering everything requires oil or causes a food to fry in their own oil.
Deep frying obviously doesn't work however I have noticed that when grilling, baking etc the ...
3
votes
1answer
2k views
Is it safe to reuse steamer water?
My youngest is a fussy eater, and we have problems getting him to eat vegetables. Recently we've tried using a wide steamer and he likes it, because its wide enough to keep all the carrots from ...
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vote
4answers
765 views
Cooking rice with limited equipment
I will be cooking in my dorm this coming year, and I only have an electric kettle at the moment. Is there a way for me to cook rice with only this (i.e. without a stove), or should I just get one of ...
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2answers
329 views
Why does steamed potatoes sometimes have a smooth, banana-like texture?
Sometimes when I steam potatoes, they have a lovely dry, fluffy, crystaline texture. Other times, they're the complete opposite, looking dull with a texture like that of banana.
0
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1answer
76 views
Can I pasteurize milk in a jam jar?
The InstantPot manual says that I can use a bottle or container to make yogurt. It says to first pasteurize the milk (using the steam function to heat it to at least 180F/83C) then cool to 115F/46C ...
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1answer
324 views
Steamer with single vent instead of bottom holes
My family has owned a stainless steel steamer for a long time with a single raised vent to let steam into the upper compartment. It's great because there's no way for food to get into the bottom ...
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2answers
178 views
Can I steam-cook food in a distiller?
I have a counter-top water distiller which I have been using to make distilled water, and it's been working fine for this purpose. Recently, my artichoke plant has produced artichokes ready for ...
1
vote
2answers
214 views
Optimal cooking tool for long-duration steaming
I'm a recent college graduate, and will begin working 40 hour weeks soon. I'm not good at cooking, and I prefer to cook all of my food (fish, chicken, turkey, vegetables) by steaming them in a small ...
1
vote
1answer
793 views
Water turned brown
I put water in a stainless steel pot and a strainer on top and put spinach in the strainer to steam it all for a delicious quiche, but the water turned brown.
Why does this happen?
I know someone ...
15
votes
7answers
4k views
What can I do with vegetable water?
I just steamed some vegetables and the water below is greenish-yellow vegetable sweat basically. I don't want to waste any thing unless I have to for a valid reason. Any suggestions?
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3answers
11k views
What is the best western/cheap substitute for banana leaf?
Southeast Asian recipes such as Amok are sometimes steamed in banana leaf containers. Since these are fairly expensive (and presumably not indefinitely reusable), is it possible to use, say, parchment ...
1
vote
1answer
108 views
Fake poached salmon machine?
I went to buy what was advertised as "poached" salmon from my supermarket's prepared food counter and noticed that some of the edges were browned, so I was like, "Huh?". I interrogated the guy whose ...
3
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0answers
399 views
I would like to use my Miele steam oven to cook a steak and kidney pudding. How long should I cook it for?
I would like to make Nigella's steak and kidney pudding on New Year's Day. I've successfully made it before lots of times by following her recipe to steam it in a steamer on the hob for 3 hours but ...
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2answers
64k views
Is it safe to eat the clam that didn't open?
I am steaming clams today and I recall my friend warning me under no circumstances should I eat any of clams that remain unopened after steaming. He told me to throw those stubborn clams out, but I ...
2
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1answer
4k views
Cooking vegetables with butter and water
I have been cooking vegetables, such as pea, green beans, broccoli, etc, and even eggs, by placing some butter and water in a fry pan, then cooking the food with a lid on to steam until the water ...
1
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1answer
5k views
Easy way to steam vegetables in opened steam-in-bag kind
I bought a steam-in-bag bag of brocolli and carrots. These bags are usually microwaved without opening. E.g.: http://www.birdseye.com/vegetable-products/steamfresh-pure-simple/broccoli-florets
My 4 ...
4
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2answers
227 views
Can I make baked veal more soft?
I usually cook meat in a steamer or multicooker, and it gets very soft. This time I've decided to experiment and baked a big chunk of veal stuffed with garlic in the oven.
Not that result was ...
