All lessons in the Moist-Heat Cooking Methods section:
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.
At the end of this cooking school lesson, you will be able to:
- properly prepare ingredients for steaming
- infuse food with hints of flavor
- prepare, season and flavor cooking liquid for steaming
- prepare the steaming basket with food
- steam food and control the temperature during cooking
- safely remove steamed foods from the steaming basket
- reheat and finish foods using steam
In partnership with:
Northwest Culinary Academy of Vancouver