41

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 ingredients ready at once. For example, it's common to steam couscous in the steam from the Moroccan stew cooking below, using a stacking pot called a ...


7

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 everyone might.


7

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 the start. Your burner temperature is too high Your simmer time is too short. Basically you're driving off water but not at a pace the rice can settle to ...


6

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 you put into it: the more water, the more time it takes to boil off and trigger the overheat alarm. This is why your egg cooker has a water measure cup that has ...


4

You can actually steam a lot of cakes. The basic idea is seal the cake pan tightly with foil (or even plastic wrap if your can handle the temperature) and then place it in your steamer insert/basket. I find it takes about 40 min for it to cook all the way through. Makes for a super moist and fluffy cake. Here’s a random example I found online. Paper in ...


3

I think we need to deal with the two different elements of the question: first, I'll discuss better oven spring, and then I'll get to good crust formation. Most oven spring comes from inside the bread. Air is already trapped inside the bubbles in the dough which expands as the internal temperature rises. Additional steam is released internally as the dough ...


3

The need for contact is correct, but not really the issue here (else you could have pre-rubbed your potatoes). Both caramelization and Maillard reaction (which are different things) require rather high temperatures. The reason to use steaming as a technique is to not get up to these temperatures. In traditional steaming, you only get your food to 100°C. In a ...


2

If you have an option of 'convection' in microwave settings then you can adjust the temperature (in °C or °F) and hence use that as oven. Also cakes/muffins can be made in the same way, in microwave but then in microwave proof vessels. For that you may take a microwave proof container say a square plate, grease it and pour the batter. The plate should have a ...


2

No, it is impossible. There is a physics law which tells you how the temperature and pressure of a gas are related. If you try to heat a gas up, its pressure also increases automatically. If the gas is enclosed in a hermetically closed system (like a pressure cooker) then the pressure of the system becomes higher. That's actually how (and why) pressure ...


1

Most sources recommend anywhere between 5-10 minutes to steam a piece of salmon. Bonappetit.com says: Although oily fish can be easier to execute when steaming compared to white fish because of the fat content, you have to avoid overcooking it, since the bloodline between the flesh and the skin can let off a metallic flavor. The most likely answer would ...


1

The heat of steam is limited by the amount of pressure you can build. If you want much hotter steam, you will need some pressured vessel. Having said this a tight-fitting lid will increase the pressure somewhat. We know this increases the pressure as sometimes with a tight light you might have the lid bounce up off the pot. This is due to the pressure ...


1

This is pure conjecture, as I've not actually tried doing this. Muffins are quickbreads, and as such, are fairly similar to cake. And there are a lot of recipes out there where people make cupcakes n a mug then microwave it. Serious Eat's directions for microwaving a cake in a mug are: Wipe inside rim of cup to remove excess batter. Microwave on High power ...


1

An alkaline environment does indeed speed flavor reactions (enzymatic and non-enzymatic). You can create an alkaline environment with the addition of baking soda, as you point out. However there is a balance here that you have to consider. At some point, the flavor of the baking soda will become unpleasant. So, the reason a pressure cooker is used in the ...


1

I Am 75 and learned how to make pierogi from my mother who learned from her mother. Pierogi should be boiled and drained. When boiling never put more than 5-6 in the pot at one time. In a frying pan, melt butter and fry finely chopped onions and finely chopped salt pork. Fry the boiled pierogi in the mixture on both sides to favor, do not brown. Serve ...


1

Cut corn off cob by cutting off end and put cobs along bottom of pot. Works great and gives a corn flavor. An old Mexican way I watched on PBS.


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