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By: Ikedi Ani-okoye

Steaming equipment

There are many different shapes and sizes of steamer available, but all ofthem follow the basic principles. There are three essential parts to a steaming set. The first is the bottom compartment which contains the boiling liquid: this is asually either a saucepan or wok. Can top of this goes the steaming compartment, or steamer, which contains the food to be :yoked: this is simply a container with holes or perforations in its base that allows the steam to circulate through.

Often more than one steaming compartment can be stacked on the base. Finally a lid is needed to seal the whole system as completely as possible. best variety is the large purpose-built steamer wKch brill usually have two, three or inore layers comprising the top compartment so that meat and vegetables can be separately steamed at the same time.

This type of steamer is available in the form of a work-top appliance. A thermostatically controlled element is located beneath the base compartment to heat the water or liquid. The steaming compartments provide plenty of space for steaming at least two layers of food and a neat-fitting domed lid ensures the maximum amount of steam stays in the containers as web as providing plenty of height for accommodating basins Or large poultry.

What to use for steaming

The wok is a perfect implement for use in steaming, as you can simply put the food on a wire rack over boiling water inside and then cover with a tall dome-like lid and leave to steam. Perhaps the most common, cheap and easy to use steamers are first the simple aluminium steamer Neigh graduated ridges on its base rim, and second the expanding steel basket, which is made of overlapping steel plates set on short legs.

Both of these will fit a whole range of different-sized saucepans. Improvising ; For the conventional method, balance a colander or sieve inside a saucepan and cover with foil or wet towels as a lid; or use a deep roasting tin Yvo-thirds full of water with a wire rack just above the water. Place the food on the rack and then cover with a large dome of foil or greaseproof paper that is tightly sealed at the edges. This method of steaming ls the one to use when cookIng long fish or other large items of food. For the covered 'pudding basin' method, place a small wire rack or inverted heatproof plate in a large saucepan to stop the basin touciing the bottom.

Put the covered basin inside and then half fill the saucepan with boding crater. Simply add a tight lid to the saucepan and steam away. Make sure that the pan is big enough to allow the steam to circulate around the top of the basin. Finally, if just steaming food in its own juices, you could use two suitable plates. one inverted on top of the other, with the food sandwiched in between, and simply place on top of a saucepan. The bottom plate acts as a lid to prevent the water from boiling away, and the top plate seals in the steam produced by heating the food.

Healthy eating with microwave

Fish and vegetables cook particularly well in a microwave cooker: they are cooked in minutes so that nutrients and flavour are retained. In the case of vegetables, no or very ittle water need be added and vitamins that might be lost by traditional cooking methods are not leached away. Many of the recipes in this book can be cooked in a microwave oven, but bread and pastry are best cooked in a conventional oven, and batter dishes like soups and pancakes need conventional cooking to become crisp and firm. In general, foods cook in microwave oven in between a quarter and a third of their conventional cooking time, but this vanes according to the density, quantity and temperature of the food when it goes into the oven. Check the cooking process regularly and remember to allow for standing times.

Consult your handbook specialist techniques. Quick home-made stock Wholesome and sauces are best made from home-made stock, which is also the base of many recipes. Recipes for stocks cooked in the conventional manner are cooked in the conventional manner are given in the Soups Chapter, but vegetable, fsh and chicken stocks can also be made quickly and easily in the microwave in minutes rather than the usual hours.

Making vegetable stock

To make vegetable stock: use 450 g/1 lb fresh vegetables, including carrots, swedes, turnips, onions and celery, trimmed and diced, and place in a 3 litre/6 pint bowl. Add a few bay leaves, peppercorns and 1 tablespoon chopped fresh parsley and cover with water. Bring to the boil on HIGH, then cook on LOW for 20 minutes. Strain and cool. To make fish stock: place 1 kg/2 Ib of fish bones, heads and trimmings in a 3 litre/ 6 pint bowl. Add a bay leaf and bouquet ganii, and season edith pepper.

Bring to the boil on HIGH then cook, uncovered, on LOW for 10 minutes. Strain and cool. To make chicken stock: place a chicken carcass and giblets (excluding the liver) in a 3 litre/ 6 pint bowl. Add a bay leaf and bouquet garni, and season with pepper. Bring to the boil on HIGH then cook, uncovered, on MEDIUM for 30 to 40 minutes. Strain and cool, then skim offany fat whirls has risen to the surface.