Steaming is fast too.
Fast can be a good thing, but while we are on the subject, let's start with the warning: Steam burns. Steam burns fast. People who would never think of sticking an arm into boiling water will hold their arm over a steaming pot. These people have not spent enough time in the kitchen.
Go into a professional kitchen and ask the cooks to show you their burns. They will have burns. It goes with the job. Next ask them to show you their burns from steam. Unless you happen to catch a rookie in the kitchen, there will be no burns from steam. Last question for our illustrative cooking staff: Would you rather have your hand in boiling water for 10 seconds or in steam for 5 seconds?
Nutrition: As long as you keep your appendages out of the steam, the nutritional value of cooking with steam is significant. Boiled vegetables, for example, lose their nutritional, vitamin, anti-oxidant, etc., value by around 70% while steam veggies only lose around 12%.
Heat: It is August isn't it. It is hot and it is humid and thunderstorms have already put out my coals more than once. I do not want to heat up the oven and I do not want to microwave my dinner. I definitely do not want to microwave my dinner with the air conditioner running; as the circuit breakers start to hum and pop.
Recipe: Simple simple simple.
1 lb Chicken tenders
1/2 bell pepper (pick your favorite color), chopped into 1 inch pieces
1/2 cup carrots, julienned
6 mushrooms (crimini, morel or shitake, it's your budget) sliced.
1 mandarin orange, wedged
1 cup chicken stock
1 T cornstarch or 1 tsp Arrowroot mixed with 2 T water or chicken stock
1 T Ginger juice or 1 tsp fresh minced ginger
Directions:
Pull apart the chicken tenders. Using vinyl gloves pull the meat from the tendon. The tendon is not edible. A couple of inches of water in the bottom of an All-Clad Steamer will only take a few minutes to boil. Five or ten minutes of steam should bring the chicken to a safe 165 degrees. Add the carrots, peppers, mushrooms and steam for another five minutes or so. Conveniently, Trader Joe's frozen Jasmine Rice takes about four minutes to cook in the microwave. The Jasmine Rice is cooked with a microwave steaming method.
Bring Mandarin Orange with ginger or ginger juice to a boil in a saucepan with chicken stock and cornstarch or Arrowroot slurry until it thickens. Simmer until ready to serve.
Fast can be a good thing, but while we are on the subject, let's start with the warning: Steam burns. Steam burns fast. People who would never think of sticking an arm into boiling water will hold their arm over a steaming pot. These people have not spent enough time in the kitchen.
Go into a professional kitchen and ask the cooks to show you their burns. They will have burns. It goes with the job. Next ask them to show you their burns from steam. Unless you happen to catch a rookie in the kitchen, there will be no burns from steam. Last question for our illustrative cooking staff: Would you rather have your hand in boiling water for 10 seconds or in steam for 5 seconds?
Nutrition: As long as you keep your appendages out of the steam, the nutritional value of cooking with steam is significant. Boiled vegetables, for example, lose their nutritional, vitamin, anti-oxidant, etc., value by around 70% while steam veggies only lose around 12%.
Heat: It is August isn't it. It is hot and it is humid and thunderstorms have already put out my coals more than once. I do not want to heat up the oven and I do not want to microwave my dinner. I definitely do not want to microwave my dinner with the air conditioner running; as the circuit breakers start to hum and pop.
Recipe: Simple simple simple.
1 lb Chicken tenders
1/2 bell pepper (pick your favorite color), chopped into 1 inch pieces
1/2 cup carrots, julienned
6 mushrooms (crimini, morel or shitake, it's your budget) sliced.
1 mandarin orange, wedged
1 cup chicken stock
1 T cornstarch or 1 tsp Arrowroot mixed with 2 T water or chicken stock
1 T Ginger juice or 1 tsp fresh minced ginger
Directions:
Pull apart the chicken tenders. Using vinyl gloves pull the meat from the tendon. The tendon is not edible. A couple of inches of water in the bottom of an All-Clad Steamer will only take a few minutes to boil. Five or ten minutes of steam should bring the chicken to a safe 165 degrees. Add the carrots, peppers, mushrooms and steam for another five minutes or so. Conveniently, Trader Joe's frozen Jasmine Rice takes about four minutes to cook in the microwave. The Jasmine Rice is cooked with a microwave steaming method.
Bring Mandarin Orange with ginger or ginger juice to a boil in a saucepan with chicken stock and cornstarch or Arrowroot slurry until it thickens. Simmer until ready to serve.
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