Steam Cooking

check out google.com it is a wealth of info

Steaming is good for veggies and fish (but make sure you season them), and Chinese sausage and
dumplings. And tamales.

Steaming would leave chicken or meat without any texture of interest. But, YMMV.

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Louis Cohen Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"

Bah! Humbug!

"F.T.Knapik" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Hello. I have recieved a 12 quart multi cooking pot for Christmas. One of the features I like is
the steamer. Where can I get recipes to steam food such as chicken, etc. Thank you.

Francis T. Knapik

"F.T.Knapik" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Hello. I have recieved a 12 quart multi cooking pot for Christmas. One of the features I like is
the steamer. Where can I get recipes to steam food such as chicken, etc. Thank you.

Francis T. Knapik

Steaming is great for many vegetables but I cannot imagine why you would ever want to steam chicken.
Roasting gives a much tastier result, and of you are concerned about fat roasting removes more fat
because ot melts off the chicken.

--
Peter Aitken

Remove the [censored] from my email address before using.

In article <[email hidden]>,

Peter Aitken said:

"F.T.Knapik" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Hello. I have recieved a 12 quart multi cooking pot for Christmas. One of the features I like is
the steamer. Where can I get recipes to steam food such as chicken, etc. Thank you.

Francis T. Knapik

Steaming is great for many vegetables but I cannot imagine why you would ever want to steam
chicken. Roasting gives a much tastier result, and of you are concerned about fat roasting removes
more fat because ot melts off the chicken.

I think you would be pleasantly surprised Peter...

I have steamed chicken mixed with a selection of veggies, including "baby" carrots, onions, shallots
and asparagus or string beans. If you use a boneless skinless chicken, preferably dark meat such as
thigh, it gives a nice result with good texture and flavor.

While I agree that roasted chicken is good, steaming gives a different effect. It depends on what
you are going for.

Frankly, chicken/poultry or fish would be the only two meats I might play around with steaming. Red
meats such as beef, pork, venison, emu, etc. do not do well with steaming or microwaving. Searing,
broiling, roasting or grilling really works best with red meats. YMMV.

K.

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^ ^ Cat's Haven Hobby Farm ^ ^ [email hidden] ^ ^

Quoted message said:

,,< >,,< >,,<

Peter Aitken said:

"F.T.Knapik" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Hello. I have recieved a 12 quart multi cooking pot for Christmas. One of the features I like is
the steamer. Where can I get recipes to steam food such as chicken, etc. Thank you.

Francis T. Knapik

Steaming is great for many vegetables but I cannot imagine why you would ever want to steam
chicken. Roasting gives a much tastier result, and of you are concerned about fat roasting removes
more fat because ot melts off the chicken.

There are quite a few Chinese recipes that begin with steaming fowl and are followed by other
treatments. Tea-smoked duck comes to mind.

"B.Server" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Peter Aitken said:

"F.T.Knapik" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Hello. I have recieved a 12 quart multi cooking pot for Christmas. One of the features I like
is the steamer. Where can I get recipes to steam food such as chicken, etc. Thank you.

Francis T. Knapik

Steaming is great for many vegetables but I cannot imagine why you would ever want to steam
chicken. Roasting gives a much tastier result, and of

you

Quoted message said:

Quoted message said:

are concerned about fat roasting removes more fat because ot melts off

the

Quoted message said:

Quoted message said:

chicken.

There are quite a few Chinese recipes that begin with steaming fowl and are followed by other
treatments. Tea-smoked duck comes to mind.

Ah, tea smoked duck! My smoke alarm remembers that well.

--
Peter Aitken

Remove the [censored] from my email address before using.

On 29 Dec 2003 14:16:57 -0800, [email hidden] (F.T.Knapik)

Quoted message said:

Hello. I have recieved a 12 quart multi cooking pot for Christmas. One of the features I like is
the steamer. Where can I get recipes to steam food such as chicken, etc. Thank you.

Francis T. Knapik

something I like to steam in a large three gallon pot is fresh unshucked Oysters Francis! It
doesn't take long and you will notice the shell slightly spread open. Then you can get your Oyster
knife out, melt a stick of butter in a little bowl and start popping those delicious Oysters out
one by one, dunking them in the melted butter and devouring them! That is a treat! Do you know
anyone who lives near the coast who will pick some up for you? Some seafood markets carry fresh
unshucked Oysters.

Regards, Bill