These fluffy and oh-so-creamy mashed potatoes are first steamed and then whipped until ultra smooth.
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While steaming is an ancient form of quick and healthy cooking, it is often a neglected cooking technique in the home and professional kitchen. Steaming tends to be associated with bland, institutional food, but it need not be. As long as the ingredients used are fresh, tasty and satisfying food can be made with very little effort. Though the concept of steaming may seem rather simple, some key steps are essential for the best results. Regardless of the equipment, the basic technique of steaming is always the same.
In this lesson, we will show you the basics for steaming – from preparing ingredients and assembling them in the steaming vessel to controlling temperature. Whether you choose to steam vegetables, poultry, meat, fish or even dumplings and buns, by following just a few basics, you can easily add steaming to your cooking repertoire.
This lesson includes access to the following text & instructional video recipes
Steamed butternut squash is tossed with toasted cumin seeds, shallots and a honey-champagne vinaigrette.
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Steamed baby potatoes are garnished with garlic, green onions and parsley.
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Steamed baby potatoes are garnished with roasted red pepper and red chilies.
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