Ways to Steam Food in Culinary College

Ways to Steam Food in Culinary College

Welcome back to culinary college! Modern-day lesson is How To Steam Food. I’m pleased you are punctual to class because you’ll want each minute of this four and one half hour spiel and laboratory class.

The college students at Stratford University in Baltimore aspire to professions as professional chefs, hospitality managers, and business owners of many different kinds. One particular graduate of the Baltimore cooking college actually became a cooking instructor on the web! He now helps thousands of people all over the world boost their lifestyles through food.

Today, that will graduate is at the front of the class helping to look at the basic cooking method of steaming. Steaming is a damp convective cooking method because heat is imparted to food indirectly through moisture in the form of vapor.

In the previous lab class, we investigated the differences between boil, simmer and poach. Products are poached at 165F, simmered at about 185F, and boiled at 212F. In my opinion, boiling is not really a cooking method, it’s a terrible way to deal with your food. The large violent motion of liquid in the full, rolling boil tears up protein companies makes them shrink and toughen.

Once you discover the secrets of how to steam food rather than poaching it, then you help retain nutrients plus texture of the item. Nutrients can leach through vegetables when they are immersed in poaching water. However , the indirect contact of moist temperature through steaming means you can retain much of the particular texture and nutrient quality of foods.

Another advantage of a steaming method is that you can prepare items that are assembled or composed. In today’s task, we’ll make a stuffed Flounder pinwheel by distributing herbed cheese along with sliced raw shrimp on to a fish filet, roll it into a sign and cut in slices. This type of composed product would disintegrate in a poaching liquid. But , hanging above steaming liquid helps it retain the shape.

A disadvantage of steaming is that you simply may not have the most visually appealing item via moist convection. Those grill marks on a meat, or nice brown color on a sauteed chicken come from caramelization of sugars at 320F. Considering that steam is never hotter than 212F, the steamed item will never be brown. However , you are able to bet it will be moist and flavorful.

Steaming takes advantage of the highest moist heat without cooking and subjecting your food to violent motion. This kind of cooking method is the best to make vegetables even your kids will want to eat. The gateway to healthier consuming goes through steam.

The correct Steaming Process is:

1) Compose Your Product + If it’s a simple chicken breast, season it along with salt and pepper. If you’re steaming asparagus asparagus spears, trim the ends. If you’re steaming a Flounder and Shrimp Pinwheel as shown in the video clip, create the item and get it ready for the vapor.

2) Lay the Item On a Stand – The key to steaming is that your food is hanging ABOVE simmering liquid, and never touches it. Therefore , this rack should have holes that allow the steam in order to penetrate.

3) Bring a Delicious Liquid to a Full Boil – In a food preparation vessel in which the rack will fit, create a delicious broth, or use chicken stock, but never ever water. Water is flavorless.

4) Lower the Rack Into The Steamer + Make a lid over it to create the convective movement of moist heat.

5) Your own item is done with a digital thermometer. 165F is usually the final finished temperature.

6) You may use the steaming liquid to create a sauce by decreasing or thickening it.

When you understand how to steam food correctly, you’ll be using this basic cooking food method more often than in the past. It’s fast, it’s easy, it’s low-fat, it’s flavorful, and you can never burn off something that you’re steaming. It’s fool-proof, whether if you’re in culinary college or not.

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