This is cooking food using steam from boiled water. Steaming can be done directly or indirectly. Have water boiling prior to steaming. The steamer must have a tight fitting lid to avoid loss of steam. The temperature of the water bath must be boiling throughout.
Table of Contents
Suggested Foods for steaming
- Fish, Green vegetables, Tender cuts of meat
- General Rules for Steaming
- Green vegetables
- Tender cuts of meat
The following is a showing steaming method of cooking.
This is cooking food in hot fat or oil. The food can either be deep, shallow or dry fried.Use a heavy/ strong pan, which has no seam or rivets. All oils/ fats should be of good quality and of high smoking point to avoid overheating fat/oil and burning. Fill the pan until 2/3 (two thirds) of oil to avoid overflowing when deep frying.
Heat the fat/ oil to the right temperature before putting in food. Do not overload the fryer as this lowers the temperature of the oil. Foods to be fried should be dry or coated to prevent splattering.
Suggested Foods for frying
Doughnuts, Fish, Chips, Chapatti, Pancakes, Eggs, Meat
Rules for Frying
The deep frying oil should not be more than 2/3 (two thirds) full to avoid overflowing when deep frying.
Foods to be fried should be dry or coated.