64 votes

Steaming with oil instead of water

That really wouldn't work. With steaming the water is heated to boiling which creates steam. Since the food is colder, the steam condenses on the food which transfers heat to the food. With hot oil ...
MaxW's user avatar
  • 2,669
41 votes
Accepted

Steaming while boiling food

Yes, if you have the right pot, namely one that has a steamer insert that is well above the bottom of the pot, or even stacks. In fact, in several cuisines this is the standard way of getting several ...
FuzzyChef's user avatar
  • 61.4k
33 votes

Steaming with oil instead of water

I have never heard of anyone "steaming" vegetables using oil instead of water. Placing them in a metal frame above hot oil would not be as effective as cooking them surrounded by steam (from water). ...
Lorel C.'s user avatar
  • 7,082
29 votes
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Why does cooking fewer eggs require more water/steam?

These egg cookers work by simply heating the water until it all evaporates. Most cookers sense when all the water is evaporated, and automatically turn off and/or alerting with a beep or noise. They ...
AMtwo's user avatar
  • 9,047
29 votes
Accepted

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

The basics : salt, spices, herbs, acid. There is an infinite variation of the above components. Most often, you will use acid like lemon/lime juice or vinegar to bring out vegetable flavors. Also, you ...
Max's user avatar
  • 20.5k
27 votes
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What are the safety and warranty implications of steaming bread in a domestic oven?

I think you are being too conservative. The oven door and glass in there is built to handle some temperature differences. When someone opens an oven door and sets a room temperature pan or cooking ...
PoloHoleSet's user avatar
  • 3,634
25 votes
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Does the inside of a lid used to cook rice or steam vegetables have anything besides water on it?

Most likely yes, it has stuff besides water. Although I wouldn't lay my hand in the fire that it has it every single time. The first scenario is the bubbling from starchy water, as Chris H already ...
rumtscho's user avatar
  • 137k
22 votes

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

It's very common for people to report that food tastes bland after radical changes in fat and salt in their diet. It's not that the food is actually bland, it's that your brain is used to tasting a ...
GdD's user avatar
  • 75.4k
21 votes

What can I do with vegetable water?

Make bread with it (let it cool enough that you don't kill the yeast, first.) Make soup with it.
Ecnerwal's user avatar
  • 15.9k
21 votes

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

Starchy foods, like rice, tend to bubble and splash. They will get starch on the inside of the lid. If you don't let it dry out, you might decide a quick rinse is sufficient, but if it dries it will ...
Chris H's user avatar
  • 43.8k
20 votes

What can I do with vegetable water?

I've read that if you can't or don't use it for your own consumption, that houseplants really love it (after it's cooled, of course).
franko's user avatar
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13 votes
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Is it sensible to add steamed vegetables to a vegetable curry to reduce cooking time?

I‘m sure you could do this. But the gain may be less than you calculate and the results will not be exactly the same: If you are (pre-)steaming the vegetables, your are keeping their individual ...
Stephie's user avatar
  • 58.6k
12 votes

Steaming with oil instead of water

As already said, this wouldn't work at all with any normal fat. I'd further emphasize that it's really quite dangerous: fat can spontaneously ignite when heated substantially over the smoke point. And ...
leftaroundabout's user avatar
9 votes

What can I do with vegetable water?

I usually add some other veggies "disposable parts" to that water before boiling, so i make a vegetabel stock, and then use it to make risotto
Vinicius Kamakura's user avatar
9 votes
Accepted

Why does the Instant Pot use pressure while steaming?

TL;DR The Instant Pot is primarily a pressure cooker and its "steam" function is for pressure steaming. I guess typically you do raw/frozen veggies and seafood with this function. You can do normal ...
Jason C's user avatar
  • 2,176
9 votes
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Why does water always boil over when steaming shrimp?

Foaming is the result of proteins. For example, urine (sorry) foams when protein levels are high (persons with kidney failure can judge their urinary protein levels by how much foaming occurs). ...
John Meyers's user avatar
9 votes

double boiler (temp?)

The temperature is less of an issue. The water is at the point where it turns into steam (if you are working with boiling water, some techniques go for barely simmering or just very warm water), so ...
Stephie's user avatar
  • 58.6k
8 votes
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How to infuse flavors into steamed vegetables?

To set expectations here, you aren't going to infuse flavors into the middle of steamed vegetables and fungi, you may get some flavor penetration on the outside, but the best bet for flavored ...
GdD's user avatar
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7 votes
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Is it safe to reuse steamer water?

Your wife probably thinks "It's just water and thoroughly boiled, so all is well.". Unfortunately, it is not. If you look into your pot after the first use, you'll notice that the water contains ...
Stephie's user avatar
  • 58.6k
7 votes
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Water turned brown

It's possible that your water supply could be high in iron, either from a well, or older city pipes. When you steam spinach, some of the iron in the spinach leeches out with the circulating steam, ...
jb listener's user avatar
7 votes

How to soft boil eggs with a countertop egg steamer?

I happen to have some experience with steam egg cooker. For starters: how does an egg cooker work? The egg cooker doesn't use a timer. Instead, the cooking time is determined by the amount of water ...
user3528438's user avatar
7 votes
Accepted

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

As with many dishes of this type, there are as many ways to cook it as there are cooks - but overall I think you have three things combining to make your rice mushy. You are over-cooking your rice at ...
Tetsujin's user avatar
  • 29.7k
7 votes

Steaming while boiling food

I'd say yes, but.... Yes, but the steaming food may release a lot of colors and flavors into the water below, so be aware of this. I for one, would love broccoli rice, or beet potatoes, but not ...
Quasi_Stomach's user avatar
7 votes

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

Look beyond what you’re thinking of here as available cooking methods. It’s possible to braise or stew meat dishes without any added fat for example, and this is a great way to bring out additional ...
Austin Hemmelgarn's user avatar
7 votes
Accepted

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

If anything, the relationship will go in the other direction. But it's not significant in practice anyway - as Moscafj said, you should simply buy mealy potatoes, instead of trying to divine which ...
rumtscho's user avatar
  • 137k
6 votes

What is the best western/cheap substitute for banana leaf?

If you can find a local Asian or Mexican specialty food store, you'll be more likely to find them, though they may be in the frozen section. Part of the uniqueness of these leaves is that they impart ...
Catija's user avatar
  • 16.5k
6 votes
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Cooking time for steaming vegetables "Al Dente'?

Here's a guide to steaming times for vegetables. From that guide your ingredients take: peas, sugar snap, whole pea pods, trimmed - 5-6 minutes beans, whole - 6-10 minutes broccoli, trimmed stalks ...
Catija's user avatar
  • 16.5k
6 votes
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Is there a principle for when to use a bain marie or when to steam?

They're not really much the same and what they're used for is generally pretty different. I don't consider them interchangeable at all. Use a bain marie for things that are liquid or will become ...
Catija's user avatar
  • 16.5k
6 votes
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Water came out cloudy after steaming chicken, is it cosidered a broth?

Broth is usually defined as having had bones/meat/veg boiled in it, so the dictionary says no. The lack of flavour also says no, and I doubt reducing it would make much difference. You could use the ...
Chris H's user avatar
  • 43.8k
6 votes

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

Turns out my self-cleaning gas oven is designed to have water in the bottom so as to use the steam generated to clean the oven. I cannot think of why this would cause a problem in your oven. The ...
Tos's user avatar
  • 69

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