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Steaming

Appears in
Sydney Seafood School Cookbook

By Roberta Muir

Published 2012

  • About
Steaming is a quick way to cook, without the need for oil, and it keeps food moist and tasty. Built-in steamers are becoming popular in domestic kitchens, but you don’t need to spend a lot of money to be able to steam food at home. A bamboo steamer ($20-30 from Asian grocery stores) that fits snugly just inside a wok or large saucepan is all you need; you can even stack two or three steamers on top of one another to cater for a crowd. Fill the wok or saucepan with enough water to come just below the base of the steamer - the simmering liquid should not touch the steamer. Wash the steamer with soapy water after each use, rinse well and leave in an airy place to dry thoroughly.

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