steaming

NUTRI-GRAIN BARS

| Copycat Complete

Cooking receipe to make NUTRI-GRAIN BARS under category Copycat Complete. You may find some video clips related to this receipe below. NUTRI-GRAIN BARSRecipe By : Famous RecipesServing Size : 0 Preparation Time :0:00Categories : Amount Measure Ingredien

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soy sauce info

| General Recipes

Cooking receipe to make soy sauce info under category General Recipes. You may find some video clips related to this receipe below.soy sauce info light and dark Light soy sauce is used when a salty taste is required dark soy when a dish requires a darker colour. [tubepress mode='tag', tagValue='soy

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Tea - A Witches Daily Teas

| Teas 2

Cooking receipe to make Tea - A Witches Daily Teas under category Teas 2. You may find some video clips related to this receipe below.A Witches Daily TeasTeas for the Morning: For mornings I like to get things moving around, especially when we are approaching the cold and flu season in the autumn. I

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African Chicken Wings Recipe

| Appetizers

Type: African Chicken Wings Free Cooking Recipe - Appetizers This is a good one! Ingredients / Directions FOR the WINGS-----4 Garlic cloves2 Shallots1 1/2 ts Salt1 tb Chinese 5 spice2 ts Paprika1 ts Dried rosemary -- crumbled1/2 ts Cayenne -- or to taste2 tb Vegetable oil4 lb Chicken

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Tag : Appetizers, Chicken

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Cooking receipe to make steaming under category General Recipes. You may find some video clips related to this receipe below.

steaming

Steaming has been used by the Chinese for thousands of years. Along with Stir frying and deepfrying it is the most widely used technique. Steamed foods are cooked by a gentle moist heat which must circulate freely in order to cook the food. It is an excellent rnethod for bringing out subtle flavours and so is particularly wonderful for fish. Bamboo steamers are used by the Chinese but you could use any one of several utensils:

Using a bamboo steamer in a wok

For this you need a large bamboo steamer about 10inches (255cm) wide. Put about 2inches (5 cm) of water in a wok. Bring it to a simmer. Put the bamboo steamer containing the food into the wok where it should rest safely perched on the sloping sides. Cover the steamer with its matching lid and steam the food until it is cooked. Replenish the water as required.

Using a wok as a steamer Put about 2inches (5cm) of water into a wok. Then put a metal or wooden rack into the wok. Bring the water to a simmer and put the food to be steamed onto a plate. Lower the plate onto the rack and cover the wok tightly with a wok lid. Check the water level from time tn time and replenish it with hot water when necessary.

Using a large roasting pan or pot as a steamer Put a metal or wooden rack into the pan or pot and pour in about 2 inches (5 cm) of water. Bring it to a simmer and put the food to be steamed onto a plate. Lower the plate onto the rack and cover the pan or pot with a lid or with aluminium foil. Replenish the water as necessary.

Using a European steamer If you have a metal steamer which is wide enough to take a plate of food then this will give you very satisfactory results. Keep an eye on the level of the water in the base.

If you do not have a metal or wooden rack you could use a small empty tin can to support the plate of food. Remember that the food needs to remain above the water level and must not get wet. The water level should always be at least linch (25cm) below the edge of the food plate. (Be sure to use a heatproof plate.)

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