Steaming

A very healthy and convenient way of cooking. If the food is in ramekins or small cups, these can be steamed in a conventional steamer, a rice steamer, or a double saucepan. A large saucepan or wok is also suitable. Put a trivet or some other firm support in the bottom, and place on it whatever is to be steamed. Pour boiling water into the pan or wok, to a reasonable depth – obviously this water must not come into contact with the food. If steaming continues for a long time, the water may have to be replenished with boiling water straight from the kettle.