Steam Cooking

[nondescriptive]

Anyone else steam cook their home meals?

I recently switched from fry panned food to steam cooked food , it's definitely healthier and most important for me , it's quicker.

 

[Butler1000]

I use various methods. Pan searing can also be healthy. It's all in what ingredients you use.

Lately my slow cooker has been getting more of a workout. Last night I also made a big batch of vegetable soup. A bunch went into the freezer. I just cleaned out the fridge for ingredients and loaded up on ginger, white pepper and herbs.

Steaming works for some things but quicker isn't always better when it comes to infusing flavour.

 

[Ceiling Cat]

You can avoid a lot of fat by steaming foods. I even steam eggs when I want a boiled egg ( forgoing the fried egg ) I put about 3/4 in. of water into a pot and prop up the eggs with a grill and turn on the heat. when you see steam coming out of the pot turn it down to a simmer. It takes about 10 min. of steam for a soft boiled egg and about 15 minutes for a hard boiled egg. If you have to have sausages slow steam them and then put under the broiler for a few minutes. If you steam sausages you sweat out a lot of fat. Veggies steam well and they retain their color and flavor.

Fish is great steamed. I buy fresh fish and on occasion I have caught fresh trout that I have steamed. Clean the fish and salt it. Score three XXX into the fish on each side with a knife. Thinly slice ginger and then sliver it and sprinkle under and over fish. A few drops of soya sauce and sesame oil and steam for about five minutes in a dish in sauce pan. You need a good head of steam. The meat flakes off the bone with a fork. Recipe good for salmon fillets too. Lobster steam well and if you want to cook shrimp, par boil them in a 1/2 in. of water. Get the water boiling in the pot, salt the water and put your shrimps in for a few minutes and then turn the shrimp. If you do them this way you have a shrimp stock to make sauce with.

I have been cutting down on fat with sous vide and steam cooking. Sure, I have fried foods, but less often now.

 

[Mr. Piggy]

You can avoid a lot of fat by steaming foods. I even steam eggs when I want a boiled egg ( forgoing the fried egg ) I put about 3/4 in. of water into a pot and prop up the eggs with a grill and turn on the heat. when you see steam coming out of the pot turn it down to a simmer. It takes about 10 min. of steam for a soft boiled egg and about 15 minutes for a hard boiled egg. If you have to have sausages slow steam them and then put under the broiler for a few minutes. If you steam sausages you sweat out a lot of fat. Veggies steam well and they retain their color and flavor.

Fish is great steamed. I buy fresh fish and on occasion I have caught fresh trout that I have steamed. Clean the fish and salt it. Score three XXX into the fish on each side with a knife. Thinly slice ginger and then sliver it and sprinkle under and over fish. A few drops of soya sauce and sesame oil and steam for about five minutes in a dish in sauce pan. You need a good head of steam. The meat flakes off the bone with a fork. Recipe good for salmon fillets too. Lobster steam well and if you want to cook shrimp, par boil them in a 1/2 in. of water. Get the water boiling in the pot, salt the water and put your shrimps in for a few minutes and then turn the shrimp. If you do them this way you have a shrimp stock to make sauce with.

I have been cutting down on fat with sous vide and steam cooking. Sure, I have fried foods, but less often now.

I bought myself an egg genie at Walmart to do this. Up to 7 eggs at a time and it cost me $11.

 

[Ceiling Cat]

I bought myself an egg genie at Walmart to do this. Up to 7 eggs at a time and it cost me $11.

Gee, that and a George Foreman Grill and you are all set!

 

[notthemama]

I steam many vegies. I'll steam a couple days worth of potatoes at a time. Can later use them for tater salad, hash browns etc.
I often steam chicken breast. Great for chicken salad. Just shred, add salt pepper onion, celery, fine chopped dill, mayo on a good Kaiser bun, with pickle.
Fantastic for Asian cooking without transferring flavours.

 

[Butler1000]

I steam many vegies. I'll steam a couple days worth of potatoes at a time. Can later use them for tater salad, hash browns etc.
I often steam chicken breast. Great for chicken salad. Just shred, add salt pepper onion, celery, fine chopped dill, mayo on a good Kaiser bun, with pickle.
Fantastic for Asian cooking without transferring flavours.

Try adding a couple of finely chopped sweet Gherkins to it. For a larger batch. Works fantastic. I do it for fish as well.

 

[explorerzip]

Skinnnnneerrr!

 

[MissCroft]

I steam most of my vegetables...broccoli, cauliflower, green beans, etc.