Cooking
Steaming
buharda pişirme
Cooking with the steam of boiling water, food never in contact with the liquid. Low vitamin loss, texture preserved.
When to use
Steamed mantı, fish, vegetables, dim-sum style pastries. Preferred for diet cooking.
Common mistake
Boiling the pan dry. Check water every 10–15 min.
Steps
- Boil 3–4 cm water in a pot.
- Set a metal or bamboo steamer basket on top. The base must not touch the water.
- Spread the food in the basket — no overlap.
- Lid on tight. Times: broccoli 4 min, fish fillet 6–8 min, mantı 12 min.
- Open the lid briefly halfway through to check, then re-seal.
Recipes using this technique
This technique hasn't been mapped to recipes yet. We'll be filling this in soon.