Quotes About Steaming

I love Japanese food - it's a really healthy way of cooking and it is very easy: I often just steam the vegetables and fish together, make a space for the noodles, and I have a great healthy meal in 15 minutes.

Biryani can be an elaborate, ambitious affair, packed with layer upon layer of spiced meat and vegetables all steaming together with ghee.

We were swimmers in a dusty yellow smell and sometimes overpower with the occasional stink of dung. If it was from a herbivore, the dung would have a grassy smell. If it was from a predator, it had a darker stink, sometimes so bad I could smell it in the helmet. Some of the piles of dung were as tall as Marley and moist though fortunately not steaming that would have meant we were way close to something dangerous.

TABLE 13. VEGETABLE STEAMING TIMES VEGETABLE TIME Artichokes 18 minutes Asparagus 13 minutes Bok choy 10 minutes Broccoli 13 minutes Brussels sprouts 13 minutes Cabbage 13 minutes Kale, collards, Swiss chard 10 minutes Snow peas 10 minutes String beans 13 minutes Zucchini 13 minutes

These are the steaming times that I find work best. (They assume the artichokes have been cut in half and prepped, and cabbage and broccoli stems have been sliced.) Artichokes 18 minutes Asparagus 13 minutes Bok choy 10 minutes Broccoli 14 minutes Brussels sprouts 13 minutes Cabbage 13 minutes Kale, collards, Swiss chard 10 minutes Snow peas 10 minutes String beans 13 minutes

GOOD TO KNOW Cod and other lean, firm-fleshed fish are good choices for steaming, since they stay moist after cooking. To steam in the oven, combine fillets in a baking dish with rice vinegar (or another flavorful liquid, such as lemon juice or wine), oil, and aromatics, then cover the dish tightly to trap in moisture as the fish cooks.