| Good coking has been an integral part of the brilliant | | | | eggs, use low heat. The flesh of seafood is more |
| and ancient Chinese culture from the beginning, but it is | | | | delicate than that of meat, meat with a freshness of |
| only comparatively recently that it has been | | | | taste that will be preserved only if you cook it as fast |
| acknowledged outside China as one of the three great | | | | as possible. Meat with its coarser texture, it may |
| "original" cuisine of the world. | | | | acquire a coarse taste if steamed over too intense |
| Steaming is a method of cooking which is used very | | | | heat. The eggs need only enough heat to keep the |
| frequently in China and almost all ingredients including | | | | water producing steam. Otherwise wrinkles will form |
| meats, chicken, fish, vegetables, eggs, dumplings, rice | | | | on the surface of the custard. |
| and even cakes can be steamed successfully. The | | | | 4) A few minutes after putting in the food, take the lid |
| purpose of steaming is to retain the pure, natural flavor | | | | off the utensil for a second to see how the food |
| and color of the food. Here are a few tips to keep in | | | | iscooking. It is ready when neither underdone nor |
| mind when following the recipes. | | | | overdone. It is difficult to state the timing as so many |
| 1) You must have a cooking utensil big enough to hold | | | | minutes by the clock, since the quality and tenderness |
| comfortably a stand, the platter containing the food | | | | of any raw food can vary widely. By the experience |
| and sufficient water to produce a great volume of | | | | you will learn what the food should look like or feel like |
| steam when the utensil is covered. | | | | at its best. Steaming does not take long, however, in a |
| 2) When the food is steamed in a bowl or plate, the | | | | Chinese restaurant the waiter might return with your |
| container is placed in a larger pan, insert the stand and | | | | freshly cooked-to order steamed fish before you |
| the platter or dish first. Put the food inside only when | | | | would down your Martini. |
| the water boils until it comes two thirds of the way up | | | | 5) Plan to serve the food the moment it is cooked, |
| the outer side of the bowl. | | | | piping hot, since steamed dishes do not taste their best |
| 3) For seafood, when the seafood is steamed must | | | | when cooled to lukewarm. Remember, also, that |
| keeps the heat to the maximum. For meat, the heat | | | | because of the intense heat it has absorbed, the food |
| must turns it to medium. For custard or anything with | | | | will continue to cook after removal from the steamer. |