Steamer

Steamers for vegetables come in several different designs. Some are shaped like pots, with a colander like insert that fits into the top section of the pot.

Steamer pans or pots are very deep with rack inserts and lids for easy steaming of a wide variety of foods, especially vegetables.

Steamer
A device which produces steam to cook food. Steamed foods are cooked by a gentle, moist heat.

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 ...

steamer
surf clam
surimi = imitation seafood = crab sticks = sea legs Substitutes: crab (tastier, more expensive) ...

Wire Steamer Rack
Wire steamer racks that fit in the wok may also be used for steaming and are especially good for braising and smoking. A round wire cooling rack may be used.

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.

Place a steamer basket in a large saucepan, add 1 inch of water and bring to a boil. Put green beans in the basket and steam until tender, about 6 minutes. Toss the green beans in a large bowl with oil, orange zest, salt, pepper and almonds.
Tip: ...

Now, put your steamer to good use when you have fresh seafood. In the case of live blue crabs, bring water to a boil in the bottom chamber of your steamer and toss the crabs in the top.

Bamboo steamer: a special kind of steamer made from bamboo strips used in Chinese cooking specially for steaming dimsums.
Bamborino (It.): beef flank.
Bambuzene di Santa Caterina (It.): "St.

In a vegetable steamer over boiling water, cover and steam carrots about 10 minutes or until
crisp tender. Transfer carrots to a serving bowl. Stir marmalade into carrots until marmalade has melted.

To steam, place steamer basket in ½-inch water in saucepan or skillet; add squash. Cover tightly and heat to boiling; reduce heat to low. Steam cubes seven to 10 minutes, for slices steam 12 to 15 minutes.
How to cook squash in the microwave: ...

Ipswich clam - steamers - longnecks
Hard-shelled clams can tolerate higher salinity than soft-shelled clams, and they are found in tidal areas along the east coast of North America, and even to depths of about sixty feet.

Despite what you may have read or heard, it's not necessary to buy an asparagus steamer, nor to bind the asparagus into a bundle and cook it upright in a pan. For the best results, wash the stems thoroughly in a sink full of cold water.

Asparagus is very long and narrow, and it is traditionally cooked in an 'asparagus steamer.' This is a very tall narrow pot with about an inch of boiling water in the bottom.

Before you remove all the tamales from your steamer, take a pair of kitchen tongs and remove a single tamale.

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. Our steamer insert fits almost any pot! ...

Such cooking is most often done by placing the food into a steamer, which is a typically a circular container made of metal or bamboo.

It’s essentially a steamer: water goes in the pan, a bit of butter or oil goes in the removable egg cups, and the cracked raw eggs cook in the cups over simmering water.

"You can substitute other white fleshed fish for the halibut and if you don't have a steamer, ...

steam - To cook with steam, usually in a steamer or on a rack over boiling water. Steaming retains flavor, shape, texture, and nutrients better than boiling or poaching. In this method, steam is the heat conductor.

On the 20th of July, 1866, the steamer Governor Higginson, of the Calcutta and Burnach Steam Navigation Company, had met this moving mass five miles off the east coast of Australia.
20,000 Leagues Under The Sea by Verne, Jules View in context ...

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.

Steaming: Cooking food with the steam of boiling water. Usually this is done in the microwave, with an electric steamer, in a double boiler, in a traditional bamboo steamer, or on wire rack placed above the water level.

The Asparagus Cooking Rack provides an alternative way to steam asparagus if an asparagus steamer, consisting of a tall narrow circular pot with a steaming basket inside, is not available for cooking the asparagus.

They are usually served in tiers of bamboo steamers or small to medium-sized plates (so that many different varieties can be sampled) or they are served like "dessert carts".

Boil in a large pan or steamer for about two and a half to three hours. (If you don't pre-cook the meat it needs about 4 hours.) ...

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. A small amount of boiling water is used, more water being added during steaming process, if necessary.

Littleneck clams - There are essentially two types of clams - the softshell (or steamer) and the hardshell (or quahog). Littlenecks are the smallest of the hardshells.
Livornaise - A sauce made with olive oil, egg yolks and anchovy paste.

Pour the egg mixture into each cup until two-thirds full and cover with the lid. Place the cups in a preheated steamer and steam over high heat.

It has also been suggested that the word derives from the Arabic name for the perforated earthenware steamer pot used to steam the couscous, called a kiskis (the French translation couscoussière is the word English-speaking writers have adopted), ...

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There are essentially two types of clams - the softshell (or steamer) and the hardshell (or quahog). Littlenecks are the smallest of the hardshells. Liver ...

Steam Steaming is a way of cooking vegetables in the steam produced by boiling water. Place vegetables in a steamer that sits just above the water. Cover the pot to hold the steam inside.

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.

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.

Hard-shell clams include littleneck, cherrystone, and chowder clams. The soft-shelled clams or steamers have thin brittle shells that can't completely close.

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
Soy bean curd (see how to make your own) ...

Mixiote Thin parchment-like membrane of the maguey, or the dish made by wrapping meats and vegetables in it much the way we use parchment paper, and cooking them in a steamer of barbacoa pit.
Mojo de ajo Garlic sauce ...

Steam - To cook in steam by suspending foods over (not in) boiling water, in a covered pot or steamer.

To cook in steam with or without pressure. The steam may be applied directly to the food, as in a steamer or pressure cooker.
Steam: ...

A famous Chinese dish is winter melon soup, where slices of the melon are simmered in a broth with Chinese dried mushrooms, ham, and seasonings. At banquets the soup is cooked inside a whole carved out melon, which then serves as both steamer and ...

serving cherrystones served raw on an opened half-shell, usually with a cocktail sauce with horseradish, and often with lemon. Sometimes, quahogs are steamed and dipped in butter, though not as commonly as their soft-shelled clam cousin, the steamer.

Cooking Tip - Lining a bamboo steamer with Napa Cabbage helps prevent food from sticking to the bottom.
Recipe: Governors Chicken

*Back to the Asian Culinary Dictionary ...

Steam: To cook covered, directly over boiling water or in a tightly covered utensil called a steamer.
Steep: To let stand for a few minutes in water that has just been boiled to enhance flavor and color.

See also: Steam, Cooking, Water, Vegetable, Sauce