Cooking Stack Exchange
Cooking Stack Exchange

Questions tagged [steaming]

142 questions
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Why does water always boil over when steaming shrimp?

Normally, with some typical amount of water, when steaming vegetables my steamer never boils over. However, when I steam shrimp, it seems like no matter how low I keep the heat or how little water I use the water always boils over. Why is this?
Adam Thompson
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Is a blowtorch suitable for browning/caramelising steamed food?

I have started using a microwave steamer to quickly cook the bulk of meals, including mushrooms, gem squash, sausages, steak. These specific examples are extra tasty when browned or caramelised (that is, when fried or baked instead of steamed) but…
lofidevops
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Can I steam-cook food in a distiller?

I have a counter-top water distiller which I have been using to make distilled water, and it's been working fine for this purpose. Recently, my artichoke plant has produced artichokes ready for harvest, and I had the idea I could use the distiller…
Flurrywinde
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Is there a way to lessen the unpleasant smell of steamed broccoli?

I really enjoy snacking on steamed vegetables lightly sprinkled with some salt and pepper, especially broccoli. However I find that steamed fresh broccoli has a slightly sulfuric smell that smells a little bit like fart. I was wondering if there is…
Jay
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how to have fresh steamed bluecrabs in the late afternoon that I buy live in the morning

I have a pretty awesome live blue crab hookup, but I can only get crabs there super early in the morning. I want to have a crab feast this coming weekend, but wont be able to have company over until late afternoon / early evening. I have heard they…
jumpdart
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What can I use instead of a tea towel?

I have a recipe for steaming seitan that involves wrapping the vital wheat gluten loaf in a tea towel, tying off the ends, and placing in the steaming basket. I am good to go but for the tea towel. Unfortunately, I don't have any tea towels, nor do…
mfg
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Why is it that every time I steam vegetables while cooking rice my rice cooker ruins the rice?

Why is it that every time I steam vegetables while cooking rice my rice cooker ruins the rice? My rice to water ratio is the usual 1:2. My last two attempts included mushy basmati and jasmine rice. Luckily I was able to make rice pudding, but still…
Rose
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Does the dum cooking process truly impact taste and texture, or is it merely a longstanding tradition?

While making biryani I find a lot of hype surrounding the "dum" cooking process. This involves: Pre-cooking the meat and rice separately. Mixing them together at the last minute into a container Sealing the container with dough or some other way to…
Mugen
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Why my Biriyani gets mushy when I cook for 30/35 mins (suggested by lot of chefs)

I am trying to make some Kachhe Biriyani (Cooked with raw meat and half cooked rice). For that I am using following ingredients. 600 gm, Lamb 4 tbsp, Ghee 160 gm, Onion 70.00 gm, Raw Papaya 50 gm, Natural Yoghurt 300 gm, Basmati Rice Now I cook my…
Simsons
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Cooking time for steaming vegetables "Al Dente'?

I have a pack of mixed vegetables (peas, broccoli pieces, green beans and diced leek) that I want to steam in a two pan vegetable steamer (the bottom of the top pan is perforated). The pack contains vegetables that are: Mixed together (and cannot…
DavidPostill
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Is it safe to reuse steamer water?

My youngest is a fussy eater, and we have problems getting him to eat vegetables. Recently we've tried using a wide steamer and he likes it, because its wide enough to keep all the carrots from touching while cooking (yes - that's his…
Criggie
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Looking for a rice cooker, steamer, deep fryer, slow cooker combo that can cook rice and steam at the same time

I know this is slightly crazy, but I am a minimalist. I try to get by on as little "stuff" as possible. Basically I want a rice cooker that can steam my vegetables and chicken for a meal all at the same time, and it would be nice if the same…
John Sonmez
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Can I make baked veal more soft?

I usually cook meat in a steamer or multicooker, and it gets very soft. This time I've decided to experiment and baked a big chunk of veal stuffed with garlic in the oven. Not that result was dissapointing, but it is definitely far from what I've…
shabunc
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Why did my idli looked cooked from outside but was still mushy inside?

I sometimes try using Homemade batter for making idlis and dosas as I live in the perfect temperate climate which is required for fermenting the batter properly and wish to cut down on the preservatives which are found in ready to use batter…
Neels
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Should I steam or boil zongzi?

Wikipedia says they're cooked by steaming or boiling. Searching further, I've found plenty of people saying their way is the best way. Assuming they're well-made and won't leak when boiled, why would I pick one method over the other?
Cascabel
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