Methods of Cooking

Steaming Steaming is a method of cooking food in steam from boiling water. The food may either be in direct contact with the steam, e.g., when wrapped and placed on a platform in a pot or when the food is steamed in a colander; or it may be in indirect touch or contact with the steam. Methods of Steaming 1) In a steamer-This has a bottom saucepan to hold the water and two or three pans which fit one into the other and into the bottom pan. The food is placed in the pans and the water is kept boiling in the bottom pan. In some steamers, the top pans are perforated to let in the steam. 2) In colander- The water is put in a saucepan and the colander is fitted into the saucepan. The water does not touch the colander which is tightly covered when the food is placed inside. Potatoes, spinach, etc. may be steamed by this method. 3) Between two plates which are placed over a saucepan of boiling water. This is suitable for fillets of fish and other thin pieces of food. 4) In a basin placed in a sauce pan with water coming halfwayup the bassin in the pan. Suitable for puddings. 5)In a pot with a platform made of sticks of sutiable size. The food is wrapped neatly in clean leaves, e.g., banana leaves, and placed on the platform. The water is kept boiling just below the platform. The pot should be covered tightly to prevent the steam from escaping. Rules for Steaming 1) The water should be boiling before the food is put in. 2)The water should be kept boiling until the food is cooked. Refill with boiling water so as not to lower the temperature or the food will become heavy. 3) Choose a pan with a tightly fitting lid to keep in the steam. Cover the food with grease-proof paper or clean leaves to prevent it from becoming sodden. Steaming takes about one-and-a-half times twice as long as boiling. Advantages of Steaming 1)Steamed food is light and easily digestible. 2) The food has a more delicate flavor and there is no loss of food value in the water. 3)It is a conservative method of cooking; it is, therefore, nourishing. 4)There is little risk of over-cooking. 5)Steaming is a labor-saving method of cooking. Disadvantages of Steaming 1)Steaming is a slow method of cooking 2) It is only suitable for soft pieces of food.