Page 80 - Food And Human

Form One

(iii) Constant attention is required to ensure that the water is continuously
boiling and replenished as required.

(iv) It can be costly. While steaming can be done using basic kitchen tools like
a steamer basket or improvised setups, some people may prefer dedicated
steamers (electric or stovetop), which can be an additional cost.
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(v) Steaming may not add signifi cant fl avour to cooked food, unlike roasting or
grilling, which impart a smoky fl avour.

(vi) Steamed dishes may lack the crispiness or textural variety found in dishes
prepared using other methods, such as frying and baking.
(vii) Care must be taken not to overcook delicate ingredients, as steaming can
quickly turn them mushy and negatively affect their appearance and taste.

Plate steaming method: Food that is on a covered plate is placed over a cooking pan
of boiling water, as shown in Figure 4.19.

The plate should be a good conductor of heat. The food is cooked by the steam from
the boiling water. Make sure that the plate fi ts well in the cooking pan to prevent the
steam from escaping. Vegetables that can be cooked by the plate steaming method
include carrots and cabbage. Other foods can be cooked in the boiling water at the
same time to save energy, for instance, meat and legumes.

Figure 4.19: Plate steaming method
Bowl steaming method: This is a cooking technique where food is put in a covered
bowl and then placed in a pan of boiling water. Examples of vegetables that can be
bowl-steamed include broccoli, kale and spinach. Figure 4.20. illustrates the bowl
steaming method.

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