Standards of Quality for Steamed Items

Appears in
Professional Cooking
Professional Cooking

By Wayne Gisslen

Published 2014

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  1. Items should be cooked just to doneness and be moist and tender. Flesh appears opaque rather than translucent. Clam and oyster shells are open and the edges of the flesh are curled. Shrimp and lobster shells are pink or red.
  2. Items appear plump, not shrunken, and the surface is free of coagulated albumen. Steaming too long can shrink and toughen protein items.
  3. Items should have a good natural color. Short cooking times and lack of contact with cooking liquids help preserve color.
  4. Flavors should be delicate. If any aromatics were used in steaming, their flavor should be subtle and not overpowering.