Steaming

Appears in

The Cook's Companion: A step-by-step guide to cooking skills including original recipes

Published 1991

About

Steaming is an ideal method for cooking tender pieces of poultry breast, especially if they have been marinated beforehand in Chinese- or Japanese-style sauces.

You can use a traditional metal steamer that fits on top of a saucepan, or a modern electric one, but perhaps the most attractive way to steam is using an oriental bamboo steamer that fits into a wok.

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Part of

Poaching and Steaming

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