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couscousier info
| General Recipes
Cooking receipe to make couscousier info under category General Recipes. You may find some video clips related to this receipe below.couscousier infoCouscous is traditionally cooked in a couscousier a metal pan topped with a steamer and cover. The meat and vegetables cook in the bottom while the s
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Raspberry Crumble Coffee Cake Recipe
| Breakfast
Type: Raspberry Crumble Coffee Cake Free Cooking Recipe - Breakfast Try this one! Ingredients / Directions Cake1/4 cup(s) chopped almonds1 cup(s) granulated sugar1/2 cup(s) butter or margarinesoftened1 teaspoon vanilla extract2 eggs2 cup(s)s all-purpose flour1 1/4 teaspoons baking pow
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Chocolate Pudding Cake w/ Ganache
| Chocolate Swap
Cooking receipe to make Chocolate Pudding Cake w/ Ganache under category Chocolate Swap. You may find some video clips related to this receipe below.* Exported from MasterCook * Chocolate Chocolate Pudding Cake With Chocolate Ganache Recipe By :Emeril Lagasse Serving Size : 10 Preparation Time :0:00
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rosemary and onion sauce
| General Recipes
Cooking receipe to make rosemary and onion sauce under category General Recipes. You may find some video clips related to this receipe below.rosemary and onion saucedelia smith1 rounded tablespoon rosemary leaves 1 large onion peeled and finely chopped25g butter25g plain flour175ml milk175ml vegetab
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Cooking receipe to make steaming under category General Recipes. You may find some video clips related to this receipe below.
steaming
Steaming has been used by the Chinese for thousands of years. Along with Stir frying and deepfrying it is the most widely used technique. Steamed foods are cooked by a gentle moist heat which must circulate freely in order to cook the food. It is an excellent rnethod for bringing out subtle flavours and so is particularly wonderful for fish. Bamboo steamers are used by the Chinese but you could use any one of several utensils:
Using a bamboo steamer in a wok
For this you need a large bamboo steamer about 10inches (255cm) wide. Put about 2inches (5 cm) of water in a wok. Bring it to a simmer. Put the bamboo steamer containing the food into the wok where it should rest safely perched on the sloping sides. Cover the steamer with its matching lid and steam the food until it is cooked. Replenish the water as required.
Using a wok as a steamer Put about 2inches (5cm) of water into a wok. Then put a metal or wooden rack into the wok. Bring the water to a simmer and put the food to be steamed onto a plate. Lower the plate onto the rack and cover the wok tightly with a wok lid. Check the water level from time tn time and replenish it with hot water when necessary.
Using a large roasting pan or pot as a steamer Put a metal or wooden rack into the pan or pot and pour in about 2 inches (5 cm) of water. Bring it to a simmer and put the food to be steamed onto a plate. Lower the plate onto the rack and cover the pan or pot with a lid or with aluminium foil. Replenish the water as necessary.
Using a European steamer If you have a metal steamer which is wide enough to take a plate of food then this will give you very satisfactory results. Keep an eye on the level of the water in the base.
If you do not have a metal or wooden rack you could use a small empty tin can to support the plate of food. Remember that the food needs to remain above the water level and must not get wet. The water level should always be at least linch (25cm) below the edge of the food plate. (Be sure to use a heatproof plate.)
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