Steaming is a method of cooking using steam. It is a preferred cooking method for health conscious individuals because no cooking oil is needed, thus resulting in a lower fat content.
Steamed Figgy Pudding
From
This steamed dessert is filled with dried fruit, rum, and an array of warm spices.
Steam
To cook food in the hot, moist air rising from boiling water. Steaming enables foods to keep their natural flavour, colour, shape and nutrition value better than when boiled or simmered in water.
Spring-Form Mould Steep ...
Steamed Cranberry Pudding
2 cups cranberries, cut or sliced
1/2 cup molasses
1/2 cup water
2 teaspoons baking soda
1 1/3 cups flour ...
Steamer
A device which produces steam to cook food. Steamed foods are cooked by a gentle, moist heat.
Steaming, as opposed to boiling, helps food keep vital nutrients that would otherwise be lost. Food colors also stay more vibrant when steamed. A rack or steamer basket is necessary for holding the food above the boiling water in a pot.
Steaming
Related Category: Food and Cooking
see cooking.
More on Steaming
Cooking - the process of using heat to prepare foods for consumption. Many common cooking methods involve the use of oil.
Steamed fish with Chinese greens and plum sauce
Make James Martin's plum sauce with fresh plums - the perfect sauce to serve with healthy steamed fish.
Ingredients
For the fish ...
Steamed Maryland Crabs
by the Editors of Publications International, Ltd.
Cite This! ...
Double steaming, also called double boiling, is a Chinese cooking technique to prepare delicate food such as bird nests, shark fins, etc.
Steam oven manufacturers claim that their ovens not only reduce cooking time, but also lower the fat content of food. Dry heat cooking tends to rely on added fat to keep meats from drying out.
Steamed Salmon With Mushrooms and Leeks Handle
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For Steamed Custard :
Warm the milk and vanilla essence. Beat the eggs and sugar together.
Pour the mixture into a buttered mould, cover with greased paper and steam very gently for about 40 minutes.
Turn and serve with wine sauce ...
How do I re-steam Maryland blue crabs? I just got a steamer pot (non-electric) and have never used one before.
Apple Cobbler Steamer
Filed under: Beverages
Total time: 5 min PT300.0S Prep time: 5 min ...
Steamed Escarole And Grilled Chicken
A perfectly healthy meal can be made with escarole and grilled chicken. You can steam several pieces of escarole with just a touch of garlic, salt and pepper. It will take only a few minutes.
Steam
To cook using just the steam created from boiling water. I do this by putting a collander or metal sieve over a pan, then putting a plate over the top. (cheaper than buying a steamer)
Tofu ...
Steam-pressure canning method - used for processing low-acid foods, such as meats, fish, poultry, and most vegetables. A temperature higher than a boiling temperature is required to can these foods safely.
Steam - A method of cooking foods over, not in, hot liquid, usually water. The heat cooks the food while the vapors keep it moist. Steaming is a good alternative to boiling because none of the nutrients or flavor is lost in the liquid.
Steamed wild garlic
Read full recipe by Nigel Slater, published at The Observer
Browse: A B C D E F G H I J K L M N O P Q R S T U V W X Y Z ...
Steaming Method
To avoid sticking to the bottom of the pot, this is usually the preferred method for cooking sticky rice.
Steam
To cook in a covered container over boiling water. The container should have small holes in it to allow the steam from the water to rise.
Steep
To let a food stand for a few minutes in just boiled water to increase flavor and color.
Steam
To cook in steam, with or without pressure, as with steam bread or Chinese dumplings
Stir
To mix with a circular motion ...
STEAM:
To cook in steam in a pressure cooker, deep well cooker, double boiler, or a steamer made by fitting a rack in a kettle with a tight cover.
Steaming
For a more intensely flavored artichoke, place a fitted steamer insert in a pot with 3 inches of water. Bring the water to a boil and place the artichokes in steamer and cook covered for 30-40 minutes until tender.
Steam- To cook food in steam. A small amount of boiling water is used and more water is added during steaming if necessary.
Steamers - Small soft-shell clams
Succotash - Cooked mixture of lima beans and corn kernels, common in the South
Sweetbreads - The thymus glands of young beef, pork or lamb ...
steam To cook in a steamer basket or rack over boiling water in a covered pan, this method keeps foods' shape, texture, and nutritional value intact better than methods such as boiling.
Steam- To cook food in a covered pan with a small amount of boiling water.
Steep-To soak dry ingredients in liquid until the flavor is infused into the liquid.
steamer
surf clam
surimi = imitation seafood = crab sticks = sea legs Substitutes: crab (tastier, more expensive) ...
Steam: To cook over boiling water in a covered pan; allows food to keep shape, texture, and nutritional value better than methods such as boiling.
Steep: To soak dry ingredients in liquid until the flavor is infused into the liquid.
Steam: To cook in water vapors, on a rack or in a steam basket above boiling water, in a covered pot or pan.
Steep: To allow a food, such as tea, to stand in hot liquid in order to extract flavor and/or color.
STEAM
To cook food on a rack or in steamer basket over a boiling liquid in a covered pan. Steaming retains flavor, shape, texture, and nutrients better than boiling or poaching.
Steam - to cook food in the steam created by boiling water.
Steep - To soak in liquid until saturated with a soluble ingredient; soak to remove an ingredient, such as to remove salt from smoked ham or salted cod.
Steam - To cook in steam by suspending foods over (not in) boiling water, in a covered pot or steamer.
Steam - To cook foods in a steamer or on a rack over boiling water. Steaming retains flavor, shape, texture, and nutrients better than boiling or poaching.
Steam
Exposing food directly to steam to cook it, usually by placing it in a basket or rack above a boiling liquid in a covered pan; a moist cooking method
Steam: ...
Steaming
This is the most efficient way to cook lobster. Add about 2 inches of water to a large pot and bring to a boil. Drop in the lobsters, careful to avoid overcrowding. Cover and steam until cooked through.
Dum (Steaming):
In the olden days, the utensil was sealed with atta (dough) to capture the moisture within the food as it cooked slowly over a charcoal fire. Some coal was placed on the lid to ensure even cooking.
sake steamed mushroom Recipe
Ingredients: fresh Shiitake mushrooms, pack Enoki mushroom, pack Shimeji mushroom, sake rice wine, Salt, soy sauce
for goodness sake smoothie Recipe ...
[edit] Steam Injection
Sometimes steam is injected into an oven while bread is baking, most notably in the making of baguettes. Rather unintuitively, this procedure helps to make a bread crust crispy.
Steam for about 20 minutes (the traditional way to make Leche Flan is by open-air steaming on either an open cooking fire or stove top) OR ...
Steamed, dried, and crushed wheat kernels. Used in Middle-Eastern dishes like Tabbouleh.
Bundt pan
A round baking pan with a tube in the middle and fluted sides. Bundt was a trademarked name, but now the term is generic.
Steam
A method of cooking food in the vapor given off by boiling water.
Steep
Letting a food, such as tea, stand in water that is just below boiling to extract flavor and color.
Steam
To cook a food in a perforated container that's suspended over boiling water.
Storing Breads ...
Steam - To cook in steam generated by boiling water, with or without pressure, in a covered container.
Steep - To soak or allow a substance to stand in a liquid below the boiling point to extract color, flavor, or other qualities.
...
Steam Cooking Term
To cook over boiling water in a covered pan, this method keeps foods' shape, texture and nutritional value intact better than methods such as boiling.
steamed rice cake
puto bumbong
a cylindrical cake of violet rice (pirurutung) steamed upright in a bamboo tube ...
Steamed Chinese vegetables with no snow peas or bean sprouts work well for us.
I always order stir fry veggies, just tell them no beans, sauce or anything extra. Its really good and my kids love it.
Steamer: A set of stacked pots with perforations in the bottom of each pot. They fit over a larger pot that is filled with boiling or simmering water.
Steam
To cook over boiling water in a covered pan or to cook in a special pressurized steam compartment.
Steel ...
Steam
1. Stove-top:
To cook in the steam which arises from a pan of boiling water or other liquid.
2. Steam-bake:
To cook in the oven; the utensil being set first in a pan having water reaching well up on the outside of it.
Raw, steamed, fried, clam strips, Clams Casino
Hard Shelled Quahog
> 3 inches ...
Small steamed or deep-fried dumplings with various fillings served as a starter at a Chinese meal.
Dory or John Dory ...
Morenka Steamed turnip
CookBook Spicy vegetables Spicy vegetables (onion, garlic, celery, horseradish) are widely used ... more
Folk Medicine Healthy vegetables It is known that five different vegetables a day are necessary to keep... more ...
Serve over steamed basmati rice.
Makes 8 servings.
GRILLED TANDOORI CHICKENT WITH GARAM MASALA ...
Vegetable steamer (collapsible or insert): A perforated basket that holds food over boiling water in a pan in order to steam it rather than boil it.
Specialty Pans ...
Couscous is steamed one, two, or three times over broth. The number of times one steams is based on cultural preferences. I always steam couscous at least twice, but only because that is how I was taught by Tunisian and Algerian friends.
vapeur (à la): steam(ed)
veau: veal
velouteé: veal or chicken based sauce thickened with flour ...
CHAWAN-MUSHI (steamed egg custard)
This delicious, silky custard can be served as a side dish with grilled and deep fried foods, or as a main dish all by itself.
 See also: Cooking, Water, Vegetable, Flavor, Sauce
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