62

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 there is no boiling and vapor of the oil. So in an enclosed container it would be more akin to baking, the hot oil heating the air, than steaming. (There would ...


33

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). The hot oil would need to be boiling. According to https://www.researchgate.net/post/What_is_the_boiling_temperature_of_cooking_oil_palm_oil_Any_reference Q &...


21

Make bread with it (let it cool enough that you don't kill the yeast, first.) Make soup with it.


20

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).


13

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 flavor whereas by cooking in the curry sauce you get a more evened out flavor as the various ingredients contribute to the overall flavor and absorb the spices. ...


12

Cook it less, if you can. The more you cook it, the more you get that smell. Perhaps you are just more sensitive to it than most; I don't generally notice it until it's overcooked by my standards. Along with this, cook it as fast as you can. The flavor you don't like is produced by enzymes converting precursor molecules into those with the flavor. From On ...


12

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 if you drop anything water-containing (like one of the pieces of vegetable) into hot fat, the water will boil with a sudden violent expansion. When the fat is ...


11

To boil vegetables, you add the vegetables to a pot of water, and boil the water for a short duration until the vegetables are sufficiently cooked. One may add salt or other flavorings (such as broth, as you mentioned) to the water prior to boiling. Steamed vegetables are cooked in a steamer basket, where the vegetables are not in the water, but are ...


11

You could do it, and it would certianly cause the meat to be cooked. However, I suspect it would lead to a less-than-tasty result. There are two potential issues here that I can see: If you're steaming, the temperature maxes out at 100 degrees Centigrade. This leads to longer cooking time, and a "washed" look. Think of how the chicken meat looks in chicken ...


11

Steaming is my favorite way to cook them, keeps the flavor in. I'd halve the really big ones and leave it at that, there's no need to get over-complicated with it. Some will be a bit more done but that's ok. If you really want to jazz them up do a quick fry with them with a bit of butter, oil and slivered almonds and pine nuts. Yummy!


10

It boils down to chemical make up. Avocados, like egg yolks, contain a decent amount of fats, carotenoids, and sulfurous compounds. Avocados are one of the most concentrated fruit sources of fats and fatty acids. Both egg yolks and avocados contain carotenoid phytochemicals like lutein, zeaxathanin, and a-carotene. In avocados the sulphur is mostly in the ...


10

No, there is nothing about raising otherwise-safe milk rapidly to a high temperature that is going to make you sick. Unless you are already lactose intolerant or otherwise allergic to milk. Raising milk rapidly to a temperature above the danger zone (140 F / 60 C) is going to make it safer, not less safe.


9

Yes, you can. And it is not too easy. Microfoam has small bubbles by definition and the panarello wand will draw a 'certain' amount of air and you can't really control that part. The notes below might help you get there. I have successfully done this with the panarello wands of automatic Saeco machines which aren't too different from deLonghi. Run your ...


9

I like to follow Alton Brown's approach: steam for 12 minutes, drop into ice bath. Always turns out perfectly for me this way (and as a bonus, they're much easier to peel than boiled eggs). Here's the video from Alton's show, with some extra information in it: http://www.youtube.com/watch?v=xUHKpHek2E8 And while unrelated (since you want to steam them), if ...


9

Before steaming the clams, they should all be closed. If any of your clams are open, give them a tap and if they stay open, then it is bad and you should take it out of your batch to prevent it from ruining the other clams. After you have steamed the clams, most of them should be open. The few clams that stay closed doesn't necessarily mean they are bad. ...


9

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


9

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). Vegetables have no protein; shrimp juices, plenty. Fats counteract protein foam formation, so egg whites ( very high protein) foam nicely, but not if any yolk or ...


8

As Sean already says, yes you can. The result will be different than cooking on a high heat. So, if you are going to steam, think about: Sous-vide (like) bags to prevent watering down the steak and losing flavor. Low heat for some time (50ºC) for the enzymes to tenderize the meat (adjust time according to meat tenderness). A bit higher heat (54ºC) for ...


8

There are two possibilities I can see: The steam can wet the pepper in the mill and cause it to cake in the grinding mechanism There's an over-protective lawyer worried someone will scald themselves and blame the grinder company. Which of the two is your guess. Personally I use my grinder over steaming pots all the time and I've never had any problems, ...


8

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 steaming in "sauté" mode with a vented glass lid (sold as an optional accessory, or if you have a vented lid that fits). Why? Is it the case that the "steam" ...


7

I think it's a fine question. If I were in your position, I'd definitely go for option 2 - I think pre-cooked and re-steamed crab would end up a lot like oversteamed crab: mushy and gross. As for keeping them alive, when I was a kid we used to go crabbing every weekend. Mom would just keep them in a cardboard box in the kitchen until we were ready to eat ...


7

There are two major differences between frothing with a home machine versus a professional machine. 1- A professional machine will have hotter and more forceful steam. 2- A home machine will often have a "froth assistor" on the wand. The composition of the steam, though, should be the same and you should be able to create a decent approximation of the ...


7

Brining is a better solution as it gives you juicy meat and extra flavour. Steaming would result in rather a bland taste. Brining is essentially marinading the meat in a saltwater solution (usually with some extra flavourings like peppercorns etc) overnight. You then roast the meat as normal. Super juicy, super tasty results. There are lots of guides online....


7

Steaming generally doesn't make meat juicier -- it is just as easy to dry out a piece of meat with wet heat as it is with dry heat, if not easier. There are two things that you can do to make your turkey juicier. The first is a brine, which Elendil suggests above. The second is to make sure you aren't overcooking. I'd suggest using a probe thermometer and ...


7

As far as a I know, the lid is not really necessary for this style of dumpling at all. The only affect it will have is to increase the level of steaminess above the waterline, and very slightly prevent the dumplings from drying out. That is rarely a problem, especially if you flip the dumplings half-way through cooking. Your not quite big enough lid ...


7

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 traces of the vegetable, meaning it technically falls under the "food that becomes unsafe after 2/4 hours at 40-140 °F (4-60 °C)" category and should be ...


7

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 vegetables is to coat the outside with the flavor. When you put flavorings into water for steaming food most of the flavor stays in the water rather than getting onto ...


6

Cheesecloth, canvas, broadcloth, or duck would all work well.


6

There's no fixed number, as you have too many other variables: How big are the people eating? (athletes are going to eat more than kids or people on diets) What are they being served with? (If it's just a table filled w/ crabs, they're going to eat more than if you have other side dishes available) How experienced are the people with eating crabs? (Some ...


6

No personal experience with this, but I've heard of people making deep crosswise incisions in the base of the big sprouts in order to fix this. The incisions should be deep enough to reach into the heart of the sprout, so that the sprouts can open up a little bit on the base side as they steam. The steam and heat then reach the inside of the sprouts more ...


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