How to steam
To
cook foods with steam, you need to suspend them over boiling liquid
in
a closed container. Two kinds of steamers are commonly sold. One
is
a fold-out steamer with perforated leaves, which fits into a small
saucepan
and holds foods such as vegetables suspended over hot liquid, usually boiling water.
The second kind of steamer, sometimes called a
couscoussier, has its own pot and an attachment on top with a perforated bottom.
Foods
such as fish and shellfish can be arranged in the
top
section while boiling liquid is held in the bottom section.
You
can also improvise a steamer by using a round cake rack placed
in
a pot or wok, to hold foods above boiling liquid.
Foods
such as mussels, cockles, or clams can be steamed without a
steamer
since the shells keep the shellfish for the most part above the
liquid.
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