Steaming, Sous Vide, and Mixed Cooking Techniques

The recipes in this section are placed here because they are difficult to classify as one of the basic cooking methods, although they are all based on moist-heat methods. As preparation for working with this section, you should review the explanation of steaming methods in Chapter 14. That discussion is concerned primarily with steaming in a compartment steamer and steaming on a rack above a simmering liquid. In this section, you will find that a number of other techniques also use trapped steam to cook seafood.