STEAMING

Cooking by steam is probably one of the most commonly used international principles. In its most simple form food is placed over boiling water, covered and is cooked by convected steam with the temperature rarely exceeding 100 degree C. In more sophisticated, modern ways of steaming, food is cooked in well-designed, efficient equipment operating under pressure. Steam, particularly when under pressure, contains far more heat than boiling water, up to 182 degree C. The steam condensing onto the colder surfaces of the food and changing back into water transfers the heat. It is for this reason that foods are always placed onto perforated trays, to allow drainage. FOOD COMMODITIES FOR STEAMING: The following table gives examples of the type of food, the method of steaming most suitable, a menu example and an appropriate time for and / or style of service.

FOOD COMMODITY Cauliflower

SUGGESTED METHOD OF STEAMING Convection Steamer

MENU EXAMPLE

TIME FOR SERVICE

Cauliflower Mornay

Lunch or Dinner Vegetable dish Any time

Rice

Convection or Chinese Rice Cooker Convection Steamer

Accompaniment or salad Saut Potatoes

Old or New Potatoes

Lunch or Dinner

IMPORTANT POINTS:

Usually 2nd quality meats, especially in western cuisine with exceptions, e.g. Ham and Chickens. Foods that will not deteriorate when exposed to prolonged cooking periods. Sweet and savoury puddings should be covered to avoid absorption of liquids. Perforated trays should be used to allow liquid to drain off. Modern high-pressure steamers may be used to successfully cook green vegetables without loss of colour or nutritive value. Care should always be exercised. Temperatures involved are usually above 100 degree C and burns or scalds by steam are extremely painful. Always stand well back when releasing steam pressure from any of the types of equipment.

Source: Foundation stage OCLD: Module F101 A