Tag: Steam

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.

Chicken and Cilantro Pot Stickers

Chicken and Cilantro Pot Stickers

by Pam on April 3, 2014

We had friends over for dinner recently and my girlfriend brought some frozen chicken and cilantro pot stickers. My daughter loved them so much she kept asking my friend to make more. I decided to try my hand at making my own version of these pot stickers and I am so glad I did. These babies took some time to make but they were worth every minute! We all absolutely loved them and ate all but four which my husband took to work today. I served these pot stickers with homemade Pot Sticker Dipping Sauce[1] and an Asian Noodle Salad[2]. This meal was  big hit with the entire family and I know it will be a regular on our table from now on.

Make the pot sticker dipping sauce; set aside for flavors to mingle. Click here for the recipe.[3]

Boil the water and pour over the sliced cabbage to soften. Drain excess water from the cabbage and put into food processor. Add ground chicken, cilantro, green onions, garlic, sesame oil, soy sauce, rice vinegar, and fresh ginger. Pulse mixer until thoroughly combined.

Spread out the pot sticker wraps and scoop a small teaspoon full of filling onto the center of each wrap. Wet the top of each pot sticker wrap with a baster brush dipped in water.

Fold the pot sticker to make a moon shape and pinch shut with 4 to 5 pleats along the side. Really make sure they are sealed, so the filling doesn’t fall out.

Heat 1 tablespoon of olive oil in a pan. Once hot, pot stickers and cook until the bottoms are golden brown. Add 1/3 cup of water and cover with a lid. Steam for 4 minutes. Repeat with the remainder of pot stickers. Remove from heat and serve with a dipping sauce.



Print[4]

Save[5]



Chicken and Cilantro Pot Stickers




Yield: 44 pot stickers

Prep Time: 30 minutes

Cook Time: 20 min.



Ingredients:

Pot Stickers:

3 cups of boiling water
1 1/2 cups napa cabbage, sliced finely
1 lb ground chicken breast
1/2 cup fresh cilantro, chopped
2 green onions, diced
2 clove of garlic, minced
1 tbsp sesame oil
2 tsp soy sauce
1 tsp rice vinegar
1/4 tsp fresh ginger, minced
Pot sticker wraps
2-3 tbsp olive oil (divided – 1 tbsp per batch in pan)

Directions:

Make the pot sticker dipping sauce; set aside for flavors to mingle. Click recipe link up above.

Boil the water and pour over the sliced cabbage to soften. Drain excess water from the cabbage and put into food processor. Add ground chicken, cilantro, green onions, garlic, sesame oil, soy sauce, rice vinegar, and fresh ginger. Pulse mixer until thoroughly combined.

Spread out the pot sticker wraps and scoop a small teaspoon full of filling onto the center of each wrap. Wet the top of each pot sticker wrap with a baster brush dipped in water.

Fold the pot sticker to make a moon shape and pinch shut with 4 to 5 pleats along the side. Really make sure they are sealed, so the filling doesn’t fall out.

Heat 1 tablespoon of olive oil in a pan. Once hot, pot stickers and cook until the bottoms are golden brown. Add 1/3 cup of water and cover with a lid. Steam for 4 minutes. Repeat with the remainder of pot stickers. Remove from heat and serve with a dipping sauce.



Recipe and photos by For the Love of Cooking.net

References

  1. ^ Pot Sticker Dipping Sauce (www.gordon-ramsay-recipe.com)
  2. ^ Asian Noodle Salad (www.gordon-ramsay-recipe.com)
  3. ^ Click here for the recipe. (www.gordon-ramsay-recipe.com)
  4. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  5. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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