Steaming

The problems involved with steaming are similar to those of poaching — the flavours can become dissipated. The ingredients to be steamed should therefore be well seasoned and it is preferable to use a stock or court-bouillon as the liquid. If you use water only, include some aromatic herbs and vegetables in the top of the steamer with the main ingredient.

Metal steamers available from Chinese hardware shops work well and the stackable bamboo steamers enable you to steam small portions of a diversity of meats, fish or vegetables.