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 ...
- 2,659
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 ...
- 54k
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). ...
- 7,064
29
votes
Accepted
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 ...
- 8,972
29
votes
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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 ...
- 20.3k
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 ...
- 3,624
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 ...
- 132k
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 ...
- 72.5k
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.
- 14.4k
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 ...
- 41.5k
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).
- 5,974
13
votes
Accepted
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 ...
- 56.5k
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 ...
- 1,922
10
votes
Accepted
Is it safe to eat the clam that didn't open?
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 ...
- 8,813
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
9
votes
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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 ...
- 2,156
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). ...
- 176
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 ...
- 56.5k
8
votes
Accepted
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 ...
- 72.5k
7
votes
Accepted
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, ...
- 196
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 ...
- 56.5k
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 ...
- 348
7
votes
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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 ...
- 26.4k
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 ...
- 171
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 ...
- 1,572
6
votes
Accepted
Cooking vegetables with butter and water
The word you are looking for is glazing.
Quote from source:
Glazing, a technique taught in culinary schools but underutilized in home kitchens, quickly renders root vegetables (like the yellow ...
- 1,367
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 ...
- 16.2k
6
votes
Accepted
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 ...
- 16.2k
6
votes
Accepted
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 ...
- 16.2k
6
votes
Accepted
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 ...
- 41.5k
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