Successful steaming tips

Today, there will be no recipe to be posted. Just a simple cooking tips I got from other source on the internet and I'll share with you readers. It's about steaming and hope this will add more useful guides and knowledge in this simple blog. So, lets begin, relax on your armchair with a nice hot coffee and start reading.

Fill the pot with several inches of water, making sure that the level of the water doesn't touch the bottom of the container holding the food. If using a collapsible metal basket, the level of the water will probably be an inch or less.

Scent the steaming water with any of the following: slices of ginger, onion, garlic or citrus fruit; whole spices such as cinnamon stick and star anise; small branches of herbs such as rosemary or thyme. These aromatics lend just a hint of seasoning to the food.

The food should be added to the steamer only after the water has been brought to a boil, and the pot should be covered to distribute steam evenly. Make sure the cover fits snugly so that steam doesn't escape, which can extend cooking times. Heavy aluminum foil can be used in place of a lid.

If food needs to be cooked for a longer time - otatoes for example - check the water level periodically to make sure it hasn't boiled dry. Have a kettle of simmering water ready in case extra water is needed.

If using a tiered steamer, place meats or fish in the bottom tier so that juices can drip into the water below. Food in the upper tier may need an extra few minutes of cooking time.

Whether it's fish fillets, broccoli florets or spears of asparagus, food for steaming should have a uniform size and thickness for even cooking. Thinner ends of fish can be folded under to even out a fillet, and thinner pieces of asparagus can be added to the steamer a minute or two after the thicker spears.

Ideally, food should be cooked in a single layer with a little space in between so that steam circulates freely. But if that's not possible, stir or turn the food occasionally.

When strongly flavored vegetables such as broccoli, cauliflower or Brussels sprouts begin to give off their fragrance during steaming, they should be close to a tender-crisp texture. Test by inserting a small paring knife into the center of a couple florets and steam a few more minutes if necessary.

Choose lean, tender meats that don't require longer cooking times.

When uncovering a steaming pot, wear oven mitts to protect hands and arms, and remove the lid away from you.

Source: "Williams-Sonoma Kitchen Companion: The A to Z Guide to Everyday Cooking Equipment & Ingredients"; "Steam Cuisine" by Jenny Stacey


STEAMER CHOICES IN ALL SHAPES AND SIZES

Kitchen shops, Asian markets and retail stores such as Target and Bon-Macy's are good sources for all sorts of steaming equipment, but even hardware stores and some grocery stores have a few basics. Consider your needs and storage space, and use the following list as your guide.

Collapsible metal steamer baskets are inexpensive, usually under $10, and easy to store. They have the added advantage of fitting almost any sized saucepan or pot. Some have legs that can be extended slightly, allowing for more water under the steamer. Collapsible baskets are usually set closer to the boiling water, so the food may cook more quickly.

Bamboo steamers are relatively inexpensive, with prices beginning at about $14, and are sold in a range of sizes. Two or more stackable baskets can cook a variety of food at the same time and can be easily rotated so everything cooks evenly. These baskets have more surface space that can hold a small, whole fish or cut-up chicken. The domed bamboo lid absorbs moisture so it doesn't dilute seasonings.

To keep the baskets clean, they are lined with cabbage leaves or parchment paper. Place on a wok, skillet or Dutch oven that's 2 inches wider than the basket. If the steamer basket is too large for the pan, seal the edges with folded strips of aluminum foil or thin kitchen towels.

Improvise a steamer by forming two wooden chopsticks into an X. Cut a shallow V-shaped groove in the center of one so the other doesn't slide off. Place the chopsticks inside a wok and add water to a level just below them. (A clean tuna can with the top and bottom removed can also be substituted for the chopsticks.) Set a heat-proof dish or plate on top to hold pieces of seasoned fish or chicken, vegetables or dim sum.

Metal steam pots, and some pasta pots, include a deep, perforated metal insert that holds asparagus spears, corn-on-the-cob, lobster and shellfish. Prices begin at around $40.

Specialized food steamers from companies such as Black & Decker, Oster and Cuisinart range in size from 2-½ quarts to 8 quarts. Larger steamers have tiered racks for cooking whole meals at one time. Rice, potatoes, broccoli, chicken and fish all cook well in these steamers. Prices range from about $20 to $80. CeCe Sullivan, Seattle Times home economist

Sources: "Williams-Sonoma Kitchen Companion: The A to Z Guide to Everyday Cooking Equipment & Ingredients"; "The Breath of a Wok" by Grace Young and Alan Richardson; "The Cook's Catalogue" edited by Burt Wolf, Emily Aronson and Florence Fabricant.


VEGETABLES AND STEAMING TIMES

• Artichokes: Medium 35 to 40 minutes
• Asparagus: Thin spears 3 to 4 minutes. Thick spears 5 to 6 minutes
• Beans: Green, yellow 4 to 8 minutes. Fresh shell 10 to 40 minutes, depending on variety
• Beets: Medium 30 to 35 minutes
• Broccoli: Florets 4 to 5 minutes. Spears 5 to 7 minutes
• Broccoli rabe or rapini: Thick stems removed, leaves and florets cut into 2-inch pieces 5 to 9 minutes
• Cabbage: 1 ½-inch thick wedges 6 minutes
• Carrots: ¼-inch thick pieces 5 to 8 minutes
• Cauliflower: Whole head 15 to 20 minutes. Florets 4 to 6 minutes
• Corn on the cob: Husked 5 minutes
• Greens (chard, kale): Thick stems removed, leaves sliced into ½-inch wide strips 8 to 10 minutes
• Parsnips: ¼-inch thick slices 6 to 8 minutes
• Peas: Green, shelled 5 to 8 minutes. Pods (snow, sugar snaps) 2 to 5 minutes
• Peppers (hot and sweet): Stemmed, seeded and halved 5 to 7 minutes
• Potatoes: Whole new 15 to 20 minutes. Whole red or white 30 to 40 minutes. 2-inch chunks 15 minutes
• Winter squash, seeded: 1-inch peeled cubes 12 to 15 minutes. Small halves 15 to 20 minutes. Large pieces 25 to 30 minutes

Sources: "Williams-Sonoma Kitchen Companion"; "Field Guide to Produce" by Aliza Green

- Copyright © 2005 KRT News Service