Cooking Stack Exchange
Cooking Stack Exchange

Questions tagged [steaming]

142 questions
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Making dumplings without a snug lid

I'm making Chicken and Dumplings for dinner tonight but I had forgotten that I loaned out my usual Dutch oven, I won't be able to get it back in time. That leaves me with two choices, I can use my back up Dutch oven, but it's a bit small for the…
Jolenealaska
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What do you use to get the vegetables out after steaming?

When you put a steamer in a pot of boiling water and put vegetables inside the steamer, how do you get them out after they are done? What tool do you use?
Celeritas
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Storing Bao Overnight--to steam and refrigerate?

I am making roasted duck bao for a dinner tomorrow night. I will form them all tonight and then refrigerate them until tomorrow. Is it best to steam bao before refrigerating and then steam again before dinner or just wait to steam tomorrow? Will…
Aliya
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How to cook very large Brussels sprouts?

My normal cooking method for Brussels sprouts is to steam them in a microwave steamer like this: I usually get a bag of the pre-cut sprouts, but this year I bought a stalk and I have some very large sprouts in the mix, so I'm concerned that they…
Niall C.
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What should I look for in an electric steamer for use to make tamales

I don't know a whole lot about what makes an electric steamer a good steamer. I'm looking for recommendations for one where I'm hoping to make tamales with. The plan is to make large batches so capacity is definitely a concern. Would the multi-level…
MacAnthony
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What is the authentic way to cook pierogi?

I've been buying pre-packaged pierogi from Trader Joe's and local Polish delis. But I can't seem to get a straight or consistent answer on how you are supposed to cook them. Should you steam pierogi, boil them, or saute them with butter?
Shel
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Is it possible to find an above-pot steamer that's as efficient as an inside-pot steamer?

My experience with steaming vegetables is that a no-name insert, such as the one in the left of the image, inside a nice-brand covered pot steams vegetables very quickly (carrots in 5 min, green beans in 7 min, etc). A no-name steamer (*) that sits…
Sam
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double boiler (temp?)

It seems that almost everywhere, I see the advice to keep the top of a double boiler away from the water in the bottom--with the explanation that the top will get too hot if it touches or is semi-immersed in the water. But steam is hotter than…
JeanneMarie
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What are the safety and warranty implications of steaming bread in a domestic oven?

There are lots of recipes online that suggest mimicking commercial bread ovens by using a water bath and or ice cubes to create a hot, steamy baking environment. I have always been very wary of doing this with my domestic electric oven for a number…
Greybeard
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How does water behave in Dutch oven baking?

Recently I made a research about how steam works in baking. I found four main functions: Steam condenses and keeps the dough surface cool, preventing the crust to form too soon, what could hinder the oven spring. As the water condenses, it…
guistoll
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Water collects around cooked idlis in my steamer

I am running into a problem where water collects around my cooked idlis. I have used the steamer for about 7 years with no issues. All of a sudden, I am seeing that the top most idly tier is fine while water collects around cooked idlis in the lower…
Toughtimes
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How do I cook rice in a steamer?

I'd like to cook rice in my steamer, if possible. It comes with instructions for a bunch of food types, but doesn't mention anything for rice. The bottom of the steamer looks like this: I also have two of these to put on top of the previous…
Stijn
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Is there a principle for when to use a bain marie or when to steam?

Both bain marie and steaming are indirect methods of cooking but are they interchangable or are there cases where one should or shouldn't be used? It seems that some recipes call for one or the other but no reason is specified for the choice of…
ian
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Sourdough Breadmaking: Adding Water to Dutch Oven to create more steam?

Is there any benefit to adding some boiling water to a preheated dutch oven (under some parchment paper) just before putting the lid back on? EDIT: Well I did it. It seems to improve oven spring. Took Some pics. And here is the crumb
Mr. Smee
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How do I keep a custard from breaking?

I have a recipe for a steamed egg and ginger pudding. It can be eaten hot or cold, and I prefer it cold. The problem is that it starts to separate in the fridge (liquid accumulating where I've scooped pudding out, or sometimes around the edge of the…
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