I steamed my entire dinner.
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@skinnylatte is the answer (a) salt and (b) not letting the all the food reach the boiling point?
@chrisjrn you can make seasonings (soy sauce, sesame oil, etc) separately and add to the steamed food after. I prefer to do it that way. I steam for texture
yeah it needs to reach a boil then simmer, and learning the right steam times for each item
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I steamed my entire dinner. Rice, vegetables, even dessert (custard buns).
I love steaming food (and it is not bland if you know what to do)
@skinnylatte Steamed desserts are pretty great, like dessert tamales. The tamale vendors of Morelia keep coming up with new flavors too, they have pumpkin spice tamales even.
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I steamed my entire dinner. Rice, vegetables, even dessert (custard buns).
I love steaming food (and it is not bland if you know what to do)
Southern Chinese folks double steam soups too. They put ingredients for soup inside a steamer, which is itself placed inside a steamer. I love that style of soup so much
Honestly I wouldn’t bother doing that unless I specially went to a Chinese dry herbs store and got some really top shelf stuff to add to the soup
This style of preparation really makes exceptional soups especially with exceptional herbs and dried seafood and the best dried mushrooms
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Southern Chinese folks double steam soups too. They put ingredients for soup inside a steamer, which is itself placed inside a steamer. I love that style of soup so much
Honestly I wouldn’t bother doing that unless I specially went to a Chinese dry herbs store and got some really top shelf stuff to add to the soup
This style of preparation really makes exceptional soups especially with exceptional herbs and dried seafood and the best dried mushrooms
@skinnylatte Not being a cook, what does that do?
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I steamed my entire dinner. Rice, vegetables, even dessert (custard buns).
I love steaming food (and it is not bland if you know what to do)
@skinnylatte Coincidentally I just finished my lunch of 2 steamed meat buns. Delicious!
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@skinnylatte Not being a cook, what does that do?
@virtualbri I want to know too and I do cook
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@skinnylatte Not being a cook, what does that do?
@virtualbri no loss of moisture. It’s used for bringing out the most flavors in a very delicate way
The best way I can describe it is: after doing this for five hours on a slow simmer, plain water that has just been flavored with a single chicken breast piece about three inches wide, and placed with some herbs, can feel like the most intense chicken stock that might be prepared in the classical way with much more ingredients (intense but also ‘delicate’)
https://guide.michelin.com/en/article/dining-in/why-double-boiling-is-good-for-your-health
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@virtualbri no loss of moisture. It’s used for bringing out the most flavors in a very delicate way
The best way I can describe it is: after doing this for five hours on a slow simmer, plain water that has just been flavored with a single chicken breast piece about three inches wide, and placed with some herbs, can feel like the most intense chicken stock that might be prepared in the classical way with much more ingredients (intense but also ‘delicate’)
https://guide.michelin.com/en/article/dining-in/why-double-boiling-is-good-for-your-health
@skinnylatte Oh, that makes a lot of sense. Now I need to have a bunch of soup made this way!! Thanks!
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@skinnylatte Oh, that makes a lot of sense. Now I need to have a bunch of soup made this way!! Thanks!
@virtualbri the chicken soup at Din Tai Fung is made in a similar way, even though it’s a Taiwanese place. It’s a good standard to try
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@virtualbri no loss of moisture. It’s used for bringing out the most flavors in a very delicate way
The best way I can describe it is: after doing this for five hours on a slow simmer, plain water that has just been flavored with a single chicken breast piece about three inches wide, and placed with some herbs, can feel like the most intense chicken stock that might be prepared in the classical way with much more ingredients (intense but also ‘delicate’)
https://guide.michelin.com/en/article/dining-in/why-double-boiling-is-good-for-your-health
@skinnylatte @NilaJones @virtualbri This is fascinating, thank you. I am now wondering if I can find the correct kind of pot in Greece…
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@skinnylatte @NilaJones @virtualbri This is fascinating, thank you. I am now wondering if I can find the correct kind of pot in Greece…
@CommonMugwort @skinnylatte @virtualbri
As the article says, it's the same concept as a double boiler. Which people in Greece probably use to make avgalemono soup? (I'm not sure of my spelling...)
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@CommonMugwort @skinnylatte @virtualbri
As the article says, it's the same concept as a double boiler. Which people in Greece probably use to make avgalemono soup? (I'm not sure of my spelling...)
@NilaJones But it depends on a heat-retaining ceramic vessel, with a lid, not a metal and usually unlidded Bain Marie.
Augolemono is made off the heat, because otherwise the egg proteins overcook and separate. I would say ‘curdle ‘, but they haven’t gone bad, just stopped being part of an emulsion.
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@NilaJones But it depends on a heat-retaining ceramic vessel, with a lid, not a metal and usually unlidded Bain Marie.
Augolemono is made off the heat, because otherwise the egg proteins overcook and separate. I would say ‘curdle ‘, but they haven’t gone bad, just stopped being part of an emulsion.
@CommonMugwort @NilaJones Avgolemono bit aside you could still cheat this in a standard bain-marie if you lid the thing. Those silicone flat lids would do a decent job; I’ve also used them to steam small amounts of desserts in teacups in my steamer setup before.
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@CommonMugwort @NilaJones Avgolemono bit aside you could still cheat this in a standard bain-marie if you lid the thing. Those silicone flat lids would do a decent job; I’ve also used them to steam small amounts of desserts in teacups in my steamer setup before.
@cwicseolfor @NilaJones I dunno, it’s hounds like you would need something with thick walls and a gentle heat release, ideally ceramic. Maybe cast iron would do, if the lid were snug, but I know ceramic makes a difference in my Greek stewed pulses, and I bet here too.
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