Tag: Steam

The perfect 4-point steam cooking – Italian Cuisine

The perfect 4-point steam cooking


Orientals are champions of steam cooking, a technique thanks to which they prepare very refined dishes. If you cook vacuum-packed foods, it is a more common technique in restaurants than in houses, steam is known but seems currently relegated to a few ingredients and periods of diet, when you feel the need for a kitchen light and with few seasonings. Because, there is no doubt, steam cooking it's good. In reality, the two components can also coexist: with the right straight, in fact, the steam turns out to be an ally of healthy cuisine which does not exclude the taste. Rather, enhances it. Here's how, point by point.

1. The right tools
This technique requires one steam, of course. But which? Let's examine models and features.

– Those electrical they are practical, they have more stackable baskets, timers, set programs: all you have to do is arrange the food, start and think about something else because the machine does everything by itself, including turning off and keeping warm.
However, like all appliances, they are often quite bulky and in a small kitchen they do not always fit.
– Very small, on the contrary i flower baskets, made of steel or silicone, which adapt to each pot and are stored in a small space. A defect? The flared walls do not allow to take advantage of the space as it would make a flat bottom.
– Le pots equipped with one or more baskets, with flat bottom and capacious, they are now present in all the batteries and practical as they can perform the double function of steam cooker or normal casserole.
– Even some pressure cookers they are equipped with the appropriate accessory and ideal for long cooking such as whole potatoes or cauliflower with big touches.
– If, finally, you want to copy the Orientals, you can buy i stackable bamboo baskets. They exist in different sizes and are placed on a saucepan of the same diameter or in a wok, whose flared walls will hold the baskets raised from the bottom with water.
The only drawback is that wood tends to absorb aromas and more delicate foods (like Chinese dumplings) could stick. For this there are special diskettes of perforated greaseproof paper, with which to coat the basket before putting the food, but you can also use simple baking paper or lettuce leaves.

2. The basic technique
It's very simple. Just put water in the saucepan, food in the basket, lid and go, on the fire!
Of course, with some forethought.

– Thewater it must only come to touch the basket, stopping a few millimeters before to avoid that, during boiling, it goes to wet the food. Put it already hot: it will boil first. The basket can be put into the saucepan immediately.
– It is essential that, from the beginning, there is the cover, to keep heat and steam inside the pot.
– La flame it may initially be medium, to make the water boil. Then it must be lowered to minimum (if necessary, add a flame spreader net), otherwise there is the risk that the water will be consumed before the end of cooking.
– If you need to add more water, take care that it is very hot (better still, boiling) so as not to interrupt cooking: in case, raise the flame until the steam is reformed.

3. Suitable foods
Steam cooking is delicate, the heat never violent or direct. This ensures that the foods are more consistent and tasty and maintain their brilliance. However, times are even longer than a third compared to boiling and cooking in a pan.

– To avoid this inconvenience, it is good to use cut foods in small pieces or of course of small size and / or from rapid cooking, like morsels of meat or fish, prawns, peas, broccoli florets, green beans, etc.
– To be preferred i thin cuts such as slices, rondelle, brunoise (small cubes) and julienne (thin strips).
– In particular, steam lends itself very well to foods that, when boiled in water, tend to soak: formidable for cooking potatoes for dumplings, gives excellent results with the leafy vegetables (chard, spinach) and with vegetables from spongy pulp, like courgettes or aubergines, especially if you want to use the latter for creams and fake "caviar".
– Between the unusual preparations, there are sandwiches and ravioli (both classics of Chinese cuisine), focaccia, delicate omelettes, puddings and sweet pudding. Without forgetting the fruit, for salads cooked to serve still warm.

– Although influenced by various factors (size and quality of the food, which can be more or less rich in water), here is finally i maximum times:
for the leafy vegetables, it takes 3-5 minutes;
for the others, it depends on consistency which times to obtain: more crunchy, oriental, 10 minutes are normally too many. For a consistency soft, more traditional Italian style, for vegetables and soft legumes (peas, fresh broad beans, courgettes, green beans, asparagus) and for the fruit 10-15 minutes;
for the cauliflower or broccoli florets, i Brussels sprouts, le potatoes or le carrots in touches, 5-25 minutes, depending on the size (whole new chips can be up to 35-40 minutes);
prawns and scampi cook in about 5-8 minutes; thin slices or small morsels of meat, white fish, salmon in 15-20 minutes, depending on the thickness;
sandwiches, ravioli, focaccia, omelettes and puddings they generally cook in about 15-20 minutes, but the time may vary depending on the recipes and the presence or absence of a filling. For some recipes, to avoid unwanted dripping, use the baking paper, which can slightly change cooking times.

4. How to flavor
As there is no contact, during cooking, with no seasoning, the natural flavor of the food is enhanced with steam. If you use quality raw materials, just a drizzle of raw oil, salt and pepper are enough to enjoy good preparations anyway.
That said, it is possible enrich them with aromas both before and during cooking.

– Before cooking, the most suitable technique is marinating. Clean and prepare the ingredients and, keeping them apart, let them season in small bowls with oil, salt, pepper, chopped herbs and various additions, from soy sauce to balsamic vinegar. Drain well and place them in the basket, lined with baking paper so that the residual condiments do not strain under but remain on the bottom, to further flavor the food.
– During cooking you can perfume the water of the steam adding wine, citrus fruit slices, aromatic leaves, specks of spices. Simmer this broth at least 15-20 minutes, so that the perfumes have time to develop and then wrap the food in the basket.
– Do not underestimate the Eastern technique, which we have already mentioned, of line the basket with ingredients such as large cabbage or cabbage leaves, but also leek sheaths or a bed of sprigs of herbs, woven together.

Roberta Fontana
Photo: Flickr / Stefan Lins
updated by Carola Traverso Saibante
October 2019

DISCOVER THE COOKING COURSES OF SALT & PEPE

Zero fat and more nutrients. Steam cooking, to be re-evaluated – Italian Cuisine

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We had already explored steam cooking in four places, to use the right utensils, learn the basic technique, the most suitable foods and how to season them. Now let's deepen this healthy cooking technique that enhances the flavor of foods – whose sister is a bain-marie, an indirect method that does not involve contact between food and fire.

Let's start to understand because it's good. The reason is simple: compared to the other types of cooking that happens with the water paw – and in particular boiling, boiling (in which the water does not reach boiling point) and drowning (prolonged and at low temperatures) – nutrients of foods are better preserved. As we know, various precious nutrients, starting from water-soluble vitamins, are lost during cooking, dispersed in boiling water. In the steam one, food it comes into contact with water in the gaseous state and undergoes less losses than boiling.

173584In reality, not all steam cooking is the same. The steam generators exist real. Then there is the pressure cooker which can be used with the steam basket: in this case the greater is the prione (the pressure varies with the operating valve: the less air comes out, the higher the pressure inside) and therefore the cooking temperature, the more the dispersions are reduced but the loss of thermolabile vitamins increases. Steam cooking can then be achieved by using one normal casserole with a basket (there are now also folding ones, in silicone, that adapt the edge of the pot and have the double function of colander) and lid.

173587Finally, steaming is possible and excellent even in the oven. Today there are combined ovens that allow you to choose between traditional and steam cooking. Like thel new oven NEFF FullSteam which allows you to bake in the oven, with steam and in combined mode. In this case, 38 programs fully and optimally regulate the preparation of the desired dishes. From the fish that will be particularly tender to the meat that thanks to the steam can buy in juiciness, naturally vegetables and in combined mode unsuspected preparations such as those that must remain crunchy, for example gratins and buns. Not only: even for desserts steaming is possible!

Let's go back to the advantages of steam cooking: from the health point of view, this method does not produce toxic molecules. And in addition to preserving nutrients, also preserves the properties organoleptic characteristics e taste of foods. The consistency is obviously different from that obtained with other cooking methods more in contact with the flame, in any case, depending on the cooking time, the foods may be softer or more tenacious, a choice that depends on the subjective taste and on the recipes.

173590In any case, it is a fast cooking method, much more than it is in our imagination. Finally, last but not least, its characteristic is that it does not require the use of oil or other fats: perfect for those who want keep the line or in any case use raw condiments, which are certainly healthier for the same amount of calories.

Let's remember to close that the seasoning can also be done before cooking (thanks to marinating) is during: spices, aromatic herbs and essential oils can perfume water, while the basket can be lined of elements flavorings such as a layer of leek leaves rather than a blend of rosemary or thyme.

Aurora Quinto
May 2019

DISCOVER THE COOKING COURSES OF SALT & PEPE

Steam yolk recipe on celery root purée – Italian Cuisine


  • 800 g celery root
  • 50 g fresh cream
  • 50 g flour
  • 40 g shelled pumpkin seeds
  • 10 pcs of sage leaves
  • 4 pcs eggs
  • butter
  • seed oil
  • extra virgin olive oil
  • salt
  • pepper

For the recipe of steam yolk on celery root purée, peel the celeriac, cut it into pieces and steam it for 35 minutes; shake it with a pinch of salt and bring the cream back to the fire; add the cream, a knob of butter and mix for a couple of minutes. Turn off and adjust salt. Prepare a batter with the flour and 100 g of water. Dip the sage leaves in it, fry in plenty of oil for 20-30 seconds, until the batter has become crispy; finally drain them on kitchen paper. Toast the pumpkin seeds in a pan with 1 tablespoon of olive oil for a couple of minutes. Distribute the celery root purée in the dishes, place the cooked yolks on top as in the next photo and complete with the roasted seeds, the fried sage and pepper, decorating as desired with edible flower petals.

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