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Steaming

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top 1000Good Things in England
Good Things in England

By Florence White

Published 1932

  • About
This method of cookery conserves all the ‘goodness’ of the food, but it is not suitable for green vegetables which must be cooked rapidly to conserve their vitamin value.
It can be carried out in various ways:
  1. Small pieces of fish, eggs, etc., can be steamed in a buttered enamel plate covered and placed over a saucepan of boiling water; such a dish will cook over a pan in which potatoes are being boiled.
  2. Puddings can be steamed in basins over a braise or small joint cooking in a ‘Top-hat Cooker.’ The basin, which must be covered, stands on a rack placed over the braise which supplies the steam. The Top-hat lid conserves the steam, and the whole contraption can be placed over very low heat and be left to cook all by itself.
  3. In an ordinary steamer, either perforated or plain, the latter is the better, and there is much to be said for pressure cookery. That cannot be dealt with in this book, although it must not be forgotten as a modern development.

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