Label
All
0
Clear all filters

Compartment Steaming

Appears in
Professional Cooking
Professional Cooking

By Wayne Gisslen

Published 2014

  • About
Two precautions should be observed if you cook fish and shellfish in a compartment steamer:
  1. Watch the cooking time carefully. Fish cooks quickly, especially in the high heat of a steamer, and is easily overcooked.
  2. Avoid pressure-steaming fish and shellfish, if possible. The high temperatures toughen fish protein very quickly. Lobster tails and similar items can become rubbery.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value
'Brilliant app for foodies'
'Spotify of cookbooks'

In this section

Part of

The licensor does not allow printing of this title