Here's What You Need to Know About Steaming Fish, Chicken, and No-Bake Cakes
When it comes to cooking healthy, it's full steam ahead with this Asian kitchen staple.
Steaming is one of the healthiest cooking methods out there because you don’t need any additional fat to achieve delicate, moist perfection. If you’re going to try steaming certain proteins (fish and chicken are absolutely perfect) instead of baking or frying, make sure to give them a little extra time to cook. Steam is only a little hotter than boiling point, which is about 210°F, so food won’t cook as quickly.
Steamer baskets most often come in two varieties: metal and bamboo. Thanks to their porous nature, bamboo steamers absorb excess moisture, keeping your steamed food from getting too soggy. Metal steamers, on the other hand, conduct heat much better, so they retain heat more evenly and help cook food much more quickly. Metal steamers are also easier to maintain, as there is no risk of rotting.
The steamer is the real trick to no-bake sweet treats. We’re all aware that local Pinoy delicacies such as puto and kutsinta are steamed, but did you know that you can “bake” chocolate cakes and fruity puddings in a steamer, too? Steaming cakes and puddings is a classic British technique from centuries ago. Check out these recipes:
Need more tips on how to steam at home? We have a few!
1 Keep it light.
Given how steaming is such a delicate cooking method, keep your ingredients nice and
light. White fish like dory, sole, and lapu-lapu; chicken breast; and leafy greens are tailor-made for steaming.
2 You can steam frozen ready-made snacks!
Forget about microwave meals; steaming is the way to go! Frozen ready-made bites like siopao, siomai, and cuapao are available in supermarkets, and make for healthy merienda treats.
*Article originally published in the January 2017 issue of Yummy magazine. Minor edits have been made by Yummy.ph editors.