Steaming is a cooking method that is rarely used at home.
As a feature of "steaming"
(1) Can be stably heated at 100°C. (do not burn)
(2) Cooking (temperature) cannot be uneven. (The water vapor spreads everywhere, so there is no need to stir.)
(3) Heat the ingredients quickly. (Because steam releases a large amount of energy when it condenses on the surface of food and forms water droplets.)
(4) It is difficult to boil and fall apart.
(5) Foods with fluidity (soup, etc.) can be put in a container and heated, making it less cloudy. (Because convection does not occur in the soup)
(6) Water-soluble components do not dissolve in water. (Umami and flavor are difficult to escape)
Steaming method
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example
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When heating while maintaining a temperature of 100°C
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Steamed buns, dumplings/mochi, steamed castella/steamed bread, cold rice, potatoes, fish/shellfish, meat, soups, etc.
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When wiping sprinkles or shavings while maintaining a temperature of 100°C
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Coarse rice, hardened cold rice, bread, steamed buns and rice cakes
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When steaming while adjusting the temperature by lowering the heat to keep the temperature between 85℃ and 90℃, or by moving the lid.
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Egg tofu, steamed rice bowl poultry, custard pudding, etc.
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Suitable ingredients: Seafood and vegetables with little bitterness. Lean and light parts of poultry such as chicken breast
important point
(1) When steaming, be careful about the amount of salt and pepper at the beginning because the seasoning on the surface will not run off during heating and will remain almost as it is.
(2) Umami and nutrients on the surface of objects, although in very small amounts, may dissolve in water and be lost. That is, the smaller the surface area of the food, the smaller the loss of taste and nutrients. (The surface area will decrease if you take good care of it.)
(3)Seasoning cannot be done while steaming.