Cooking by convection and conduction in liquid at 85ºC in covered container on the hob or in the oven.
Advantages
• Clean • Food stays moist and juicy • Digestible • Not greasy
Guidelines
• Keep at 85ºC at all times. • Water barely moving, not bubbling.
• Used for delicate foods that need gentle cooking.
Disadvantages
• Needs attention • Little flavour added • Loss of nutrients • Lacks texture • Slow
Definition
Cooking food slowly in steam rising from boiling water. Food can be steamed: (a) Between two plates (b) In a covered bowl in a saucepan of boiling water
(c) In a steamer over boiling water (d) On a trivet or separator basket in a pressure cooker
Advantages
• Clean • Food stays moist and juicy • Digestible • Not greasy • No loss of nutrients
Steaming Guidelines
• A tightly fitting lid prevents evaporation.
• Water boiling before and during cooking.
• Food must not touch liquid.
Suitable foods
• Thin pieces of chicken and fish
• Steamed puddings, e.g. jam roly poly, Christmas or
chocolate pudding
• Vegetables, e.g. potatoes, spinach
Disadvantages
• Little flavour added • Lacks texture • Slow • Not suitable for large pieces of food
Methods of steaming Steam Pressure
Steam cannot escape. Pressure builds up, raising the temperature in the pressure cooker so that food cooks more quickly.
Over a pan of boiling water
In a bowl placed into a pan of boiling water
In a pressure cooker
In an electric steamer
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Did You Know? Electric steamers are relatively inexpensive and are very economical as they allow you to cook more than one food at once. Place foods that take the longest to cook on the bottom tier and then add other tiers as needed.
Suitable foods
• Fish • De-shelled eggs • Fruit, e.g. pears
Don’t Forget! Do not let the water boil rapidly or the food will break up and be spoiled
Don’t Forget! Flavour foods with herbs and spices, as steamed foods can taste a little bland.
