Steaming

Appears in

Published 1998

About

Steaming is one of the most terrific ways of bringing out the fresh flavours in seafood and vegetables. This can be done in exactly the same way as Chinese steaming, and many of the same rules apply. Ensure that the water is simmering and you’re getting good steam.

At Rockpool we also steam-cook in an oven bag, in the old French way of cooking en vessie (in a pig’s bladder), and in paper. Both these methods hermetically seal the ingredient and allow it to steam in its own juices. This is a particularly unctuous way of cooking fish and chicken. There is a recipe in the section on truffles for chicken in a bag.