ðš
Steaming
Wet Heat CookingCooking food suspended over boiling water using steam. Gentle method that preserves nutrients, color, and texture.
ð¬ ä»çµã¿
Steam rises from boiling water and surrounds the food, cooking it gently and evenly without direct contact with water.
ð ã¹ãããã»ãã€ã»ã¹ããã
- 1
Fill pot with 1-2 inches of water
- 2
Bring water to boil
- 3
Place food in steamer basket above water
- 4
Cover tightly
- 5
Steam until done, checking water level periodically
ð¡ ããã®ãã³ã
- âDon't let water touch the food
- âLeave space between items for steam circulation
- âKeep lid on to maintain steam
- âCheck water level for long steaming
â ïž ããããééã
- âWater touching the food
- âOvercrowding the steamer
- âLifting lid too often, releasing steam
- âRunning out of water
ð Steaming ã䜿ã£ãã¬ã·ã
Rechta Algéroise
Algeria
2.5 hours
Bánh Há»i
Vietnam
2 hours 30 minutes
Couscous Marrakchi
Algeria
2 hours 20 minutes
Arroz de Marisco Angolano
Angola
1 hour 15 minutes
Couscous Bel Bouz
Algeria
3 hours 15 minutes
Moo Hong
Thailand
2 hours 50 minutes
Peixe Grelhado com Molho de Ginguba e Legumes
Angola
55 minutes
Tamal Verde
Peru
3 hours 15 minutes
â ãã€äœ¿ãã
- Delicate vegetables (asparagus, broccoli)
- Fish and shellfish
- Asian dumplings
- Puddings and custards
ð³ å¿ èŠãªéå ·
- â¢Pot with tight-fitting lid
- â¢Steamer basket or insert
- â¢Bamboo steamer for Asian dishes