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Questions tagged [steaming]

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3 answers
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Super-heated steamer vs. air fryer for replacing deep frying

I am considering a replacement for deep frying. I have deep fried small fish into crispy protein sticks and chicken in a typical pot. I heard a tip that professional deep fryers do not heat the bottom ...
Imsa's user avatar
  • 11
3 votes
2 answers
730 views

Can you cook tomatoes in water without leaking/bursting them?

I want to fully cook tomatoes to their center without causing the internal gel or seeds to be leaked. I have noticed that if you try to cook a tomato to its center by grilling you will burn the ...
James Wilson's user avatar
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0 votes
1 answer
259 views

Can you steam liquid food in deli, takeaway or microwave containers?

I use an electric steamer with a steaming basket with 1cm diameter holes to reheat frozen dishes such as lasagne, biryani etc. I remove the meal from the container and place it directly on the ...
Greybeard's user avatar
  • 6,130
0 votes
0 answers
125 views

Fry and steam - which first?

Consider potato OR pork cubes of 1-2cm size. I find both delicious when they have steamed inside but a brown crisp outside. I achieve that by frying(in 5mm oil) them but use a lid for a part of the ...
Vorac's user avatar
  • 399
1 vote
1 answer
175 views

Does poaching or steaming oily fish cause it to loose most of its oils like boiling?

I imagine something like boiling causes most of the oil in oily fish to be released into water. What about steaming and poaching? I would imagine it is the same because by the time the entire fish is ...
James Wilson's user avatar
  • 3,947
6 votes
3 answers
2k views

Are high-starch potatoes hard (low-starch soft)?

As the season progresses a potato changes e.g. an Ilam Hardy early in the season (October) is quite waxy. A mid season Ilam Hardy is a good general purpose potato, while towards the end of the season ...
Tom Huntington's user avatar
1 vote
1 answer
173 views

How high do you stack mussels in the pot, and how much liquid if any?

I sometimes make clams for appetisers, but they are hard to find where I live, while blue mussels are easier to find and very cheap. The only problem is they are only sold in 1kg quantities, and last ...
Balthazar's user avatar
6 votes
2 answers
589 views

Does the dum cooking process truly impact taste and texture, or is it merely a longstanding tradition?

While making biryani I find a lot of hype surrounding the "dum" cooking process. This involves: Pre-cooking the meat and rice separately. Mixing them together at the last minute into a ...
Mugen's user avatar
  • 927
2 votes
0 answers
79 views

Can I steam Kao Fu in a steam oven?

I recently made kao fu from this video https://www.youtube.com/watch?v=fwFhvy3ug3M. From what I can tell it's just seitan with added yeast for the rise I steamed it in the largest sauce pan I have, ...
Harold's user avatar
  • 121
4 votes
1 answer
188 views

Is it possible to find an above-pot steamer that's as efficient as an inside-pot steamer?

My experience with steaming vegetables is that a no-name insert, such as the one in the left of the image, inside a nice-brand covered pot steams vegetables very quickly (carrots in 5 min, green beans ...
Sam7919's user avatar
  • 817
2 votes
2 answers
1k views

How to properly season or marinate steamed potatoes?

When boiling potatoes, most guidance is to heavily salt the water which in turn internally seasons the potatoes. When it comes to steamed potatoes, I’ve achieved fine results salting after they’ve ...
Blythe Simmons's user avatar
0 votes
1 answer
206 views

La Classico Stainless Steel Stock Pot and Multi purpose steamer

Has anyone seen steamer without holes on the bottom but the holes are the side instead of the steam trays? The side of the trays is double layer to accommodate for the steam holes. I’m looking for ...
June Bogle's user avatar
18 votes
11 answers
6k views

How do I make boiled or steamed veggies and meat taste good – without fatty condiments?

Oil and frying naturally brings out the flavor. I'm so used to it! But now I can't fry for health reasons and I can't to begin to imagine how to get satisfying results with boiling, stewing and ...
Sergey Zolotarev's user avatar
1 vote
1 answer
511 views

Can the dumming step of biryani be skipped by pressure cooking biryani rice and chicken separately and mixing them after cooling?

Although I figured out the right amount of water and salt for making biryani, at times, it still gets messed up if the amount of water in the cooked chicken is too high or if the rice cooking duration ...
Nav's user avatar
  • 1,348
0 votes
2 answers
397 views

How does the idli or dosa preparation process help in ensuring it is cooked and the bacteria+yeast are killed?

Background: If I use two or three cups of rice to prepare rice in a pressure cooker, I have to add plenty of water, pressure-cook it until one whistle and wait for around 1.5 hours until I open the ...
Nav's user avatar
  • 1,348
6 votes
1 answer
3k views

Can you steam a potato for too long?

There are several questions which cover overboiling a potato, where you would excessively hydrate it. However when it's being steamed this seems to not occur, and in other overcooking settings you are ...
Skyler's user avatar
  • 417
0 votes
0 answers
103 views

Can you steam eggs with other food? Is this healthy? [duplicate]

I cooked eggs on top of potatoes and I was wondering if this was a wrong thing to do. Edit: it isn't duplicate, it is about steaming not boiling.
demonoga's user avatar
4 votes
3 answers
2k views

double boiler (temp?)

It seems that almost everywhere, I see the advice to keep the top of a double boiler away from the water in the bottom--with the explanation that the top will get too hot if it touches or is semi-...
JeanneMarie's user avatar
3 votes
1 answer
972 views

Does blanching cause loss of mass/weight in the vegetable?

Let's say I am water-blanching 100g of green beans. After the blanching process will the resulting weight be less than 100g? I aim to dehydrate the blanched 100 g of green beans. Will dehydrating ...
aztec242's user avatar
  • 183
1 vote
2 answers
543 views

Is it safe to continue using a pot that has steamed dry?

I was making steamed chicken soup in a clay pot, and think I may have steamed/simmered the larger stock pot dry. My arrangement was like so: I had a large stock pot with a few cups of water in it (an ...
msjcha's user avatar
  • 11
1 vote
1 answer
864 views

Does food steamer require ventilation

I am considering getting a food steamer but I don't have access to a kitchen. I have a microwave in my room but I think I could use a steamer as well to cook vegetables. I've never used a steamer ...
Some Student's user avatar
24 votes
2 answers
5k views

Why does cooking fewer eggs require more water/steam?

I have purchased a Nutri-Q 34360 Healthy Eating Egg Boiler: How does it work? - The eggs are cooked through hot steam. The instructions will guide you on the amount of water that is required ...
DavidPostill's user avatar
4 votes
3 answers
3k views

What are the safety and warranty implications of steaming bread in a domestic oven?

There are lots of recipes online that suggest mimicking commercial bread ovens by using a water bath and or ice cubes to create a hot, steamy baking environment. I have always been very wary of doing ...
Greybeard's user avatar
  • 6,130
13 votes
3 answers
4k views

Does the inside of a lid used to cook rice or steam vegetables have anything besides water on it?

After cooking rice or steaming vegetables the inside of the lid used to cover the pot has water droplets on it - is it just water or do elements of the food make the lid "dirty" and require ...
MarcGuay's user avatar
  • 303
1 vote
1 answer
1k views

How to prevent scorching and sticking when boil soy milk

So long story short, I really like making tofu at home and I have done it a lot of times. I am pretty happy with my end results, but the boiling soy milk part always bothers me. No matter how much I ...
John Liu's user avatar
3 votes
2 answers
379 views

Is steaming causing food to lose more flavor than baking?

I made two banana nugget with two different method. For those who have never heard one, that basically a thin (3 cm thick in a pan of 5x5 cm) banana cake with a lot more banana than flour. One is ...
imeluntuk's user avatar
  • 131
0 votes
2 answers
784 views

Stove-steamed rice gets burnt on bottom

I've followed one of those countless videos on YouTube about steam-cooking rice on stove, particularly this one: How to Cook Rice Perfectly Every Time | Stovetop Method | Easy Asian Cooking But three ...
beardeadclown's user avatar
0 votes
1 answer
838 views

Why did my salmon turn brown when I steamed it?

A few months ago I took out a wild salmon fillet I had in the freezer and left it to thaw for about 15 minutes in water. After it had partially thawed to the point where it wasn't hard, I filled my ...
Nubcake's user avatar
  • 101
25 votes
2 answers
5k views

Steaming while boiling food

Can you use the steam from boiling one thing to cook something else? E.g. Boiling potatoes and steam broccoli in the same pot at the same time. Thank you!
Nicholas Solari's user avatar
4 votes
1 answer
518 views

How does water behave in Dutch oven baking?

Recently I made a research about how steam works in baking. I found four main functions: Steam condenses and keeps the dough surface cool, preventing the crust to form too soon, what could hinder the ...
guistoll's user avatar
2 votes
2 answers
419 views

Steaming and steam temperature

With a boiling pot of water with lid on, can I get different steam temperature? This is without the use of a pressure cooker. I understand the phase change process of water to steam and that steam ...
Martin's user avatar
  • 23
0 votes
3 answers
2k views

How can I bake muffins without an oven?

In the Big Man's Blog, there's a recipe for Banana Bread Muffins, which I'd love to make. The problem is the very first item below, since I have no oven. I have a microwave and an induction stove (and ...
Konrad Viltersten's user avatar
5 votes
1 answer
2k views

Why my Biriyani gets mushy when I cook for 30/35 mins (suggested by lot of chefs)

I am trying to make some Kachhe Biriyani (Cooked with raw meat and half cooked rice). For that I am using following ingredients. 600 gm, Lamb 4 tbsp, Ghee 160 gm, Onion 70.00 gm, Raw Papaya 50 gm, ...
Simsons's user avatar
  • 153
3 votes
3 answers
6k views

How to soft boil eggs with a countertop egg steamer?

Having misplaced the custom measuring cup for an "egg steamer" device, not quite sure how to steam eggs. Desired result: so that: The perfect soft-boiled egg should have firm, custard-like whites ...
Thufir's user avatar
  • 149
0 votes
2 answers
963 views

Does adding baking soda to steam sweet potatoes in a pressure cooker help with caramelization?

I recently discovered that adding baking soda to increase Ph in a pressure cooker promotes the Maillard reaction (see article, and this answer), and I want to try this with steamed sweet potatoes. In ...
Khashir's user avatar
  • 139
1 vote
0 answers
265 views

What is the proper cooking time for steaming whole stone crabs? Is there any reason to avoid them?

In several pages of Google results, I found no information at all on cooking time, average market prices, recipes, etc. for whole stone crabs. I made my own estimation for cooking time last time I ...
Backgammon's user avatar
2 votes
0 answers
43 views

Electric Steam Cooker

I'm planning to purchase an Electric steam cooker, however, I'm concerned that the plastic surface which comes in contact with the food will eventually leach into the food. Is it just better to use ...
Sarineh at tumblingpots.com's user avatar
5 votes
2 answers
4k views

Why does water always boil over when steaming shrimp?

Normally, with some typical amount of water, when steaming vegetables my steamer never boils over. However, when I steam shrimp, it seems like no matter how low I keep the heat or how little water I ...
Adam Thompson's user avatar
1 vote
3 answers
205 views

How to tell if a vegetable steamer contains titanium

How do I find out why steamers sometimes have titanium, and which ones, if so? Also, why is it there in the first place?
Katie McKee's user avatar
1 vote
0 answers
252 views

No Knead Bread comes out a tad gummy only in the center

I’m using 200g Bread flour, 50g Whole Wheat flour , 50g All-purpose flour, and 60g Rye. I add 2.25tsp of yeast, 2tsp sea salt, and 1.5cups filtered tap water. I let it rise overnight or at least ...
Missielina's user avatar
0 votes
1 answer
207 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.
Adam Thompson's user avatar
1 vote
1 answer
2k 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 ...
Jules's user avatar
  • 113
5 votes
2 answers
414 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 ...
lofidevops's user avatar
1 vote
2 answers
516 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?
Chefchab's user avatar
  • 517
2 votes
1 answer
2k 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 ...
Ahmad Hani's user avatar
1 vote
1 answer
233 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 ...
Ya Guy Godzilla's user avatar
19 votes
8 answers
14k 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?
Quora Feans's user avatar
0 votes
2 answers
96 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?
Joanne's user avatar
  • 1
0 votes
1 answer
2k 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 ...
Max's user avatar
  • 20.4k
3 votes
2 answers
4k 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 ...
Toughtimes's user avatar