Cooking School

[Demonstration Kitchen] Steaming

Steaming can be categorized as the second important cooking method. The water should be boiled before steaming so that steam will rise from the boiling water to cook the food. The cover must be kept tight on the wok or steamer to prevent the steam from escaping, but there should be no direct contact with water in this process. There are mainly four ways to steam foods:

In a wok: (most common steaming method)

1 Fill the wok with water and place a tripod in the center 2 Boil the water until it reaches 100oC (bubbles will be formed on the surface) 3 Place the food onto the tripod and cover the wok

In a tiered steamer

In a bamboo steamer + wok

In a rice cooker:

1. Fill the cooker with water and add in rice (the ratio between the water and the rice is 2:1 ) 2. Place the food on top of the rice when the rice is boiling vigorously Food suitable for steaming: fish; custard; meat patties; buns

Cooking School

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