Steam cooking Another basic method, much used to great effect in China but surprisingly almost unknown elsewhere, is steam cooking, called jeng . The closest equivalent in American cuisine is cooking. Both methods use water instead of oil to transfer the heat, but that’s where the similarity ends. For example, when you boil a piece of fish, some of its flavor is lost in the water; In addition, you cannot use other ingredients to improve the taste of the fish (they only add flavor to the soup). But steaming preserves 100 percent of the flavor in the fish, and you can flavor it with other ingredients. The Chinese are very fond of fish prepared in this way, and cannot understand the* westerner who stubbornly insists, “I don’t like fish.” Trying this easy recipe might convert you too.

STEAMED FISH

1 fish (about 2 pounds, whole or sliced, fresh or frozen and thawed) 2 tablespoons peanut oil 2 teaspoons soy sauce 2 teaspoons sherry 2 spring onions or scallions, finely chopped 6 slices green ginger 5 dried mushrooms, soaked to soften, then shredded salt pepper 2 slices cooked pork or lean ham (optional)

For steaming on the stovetop, use a traditional Chinese-style bamboo steamer or a large pot with a lid. Cover the bottom with about 2 inches of water and set a stand with a platter on top, or use an inverted bowl high enough to hold the platter above the boiling water.

Brush the fish with the liquid ingredients and distribute the remaining ingredients on top. When the water is boiling, place the fish on the platter, which is now very hot. Cover and let steam over high heat until a test straw touches the bone and comes out clean.

Serve immediately

Remove the fish and serve immediately on the same platter, which if not presentable can be placed on a more decorative platter. The whole idea is to cook the fish in the shortest amount of time over overwhelming heat to fully preserve its freshness and delicate flavor. If the water isn’t boiling when you put the fish in, that would be tantamount to leaving it in a warm place before cooking. The interval, although brief, has the effect of dulling the delicate, fresh flavor. For the same reason, the fish platter must also be preheated in the steam – a tip that can definitely be considered a “secret”. And removing it when it’s about 99 percent done to continue cooking on its hot plate until ready to serve is the final step to perfection.

Priscilla is a cooking lover who has been teaching in the food industry for almost 15 years. She has taken lessons in Chinese cuisine, Dampfanlage  Japanese cuisine, Thai cuisine, Eastern cuisine, Indian cuisine, Hawaiian style, Filipino style, Oriental cuisine, Asian cuisine, Western style, Meals in Minutes, etc. She has gained knowledge and great enjoyment of the good healthy lifestyle of the good nutrition through their many years of experience.

to teach the modern homemaker, novice who takes full privilege of shortcuts to successfully cook what is so popular today. All the basic cooking methods are explained clearly and simply for people to understand.

Useful tips for cooking, steaming and microwaving fresh swedes

Steps in boiling rutabaga

Surprisingly, you’ll find that simply cooked rutabaga tastes so delicious even though it’s just cooked with a little butter and chopped parsley. It tastes better than ever if you use small roots early in the fall when they are at their sweetest.

Two to three pounds of the smallest turnips are more than enough for six people. After peeling the turnips, cut them into the desired size or shape. Cubes or slices are recommended. In a medium saucepan, cover the turnips with cold water. Add about ½ teaspoon of salt. Begin to boil and simmer over medium-high heat until very tender, about 16 minutes. Drain them when pierced with a fork, but don’t fall apart. It’s ready after you toss them with butter, salt, pepper and a little chopped fresh parsley. Serve very hot.

Steps in Steam Swedes

Prepare the swedes as you would for cooking. A steamer or colander can be used to steam turnips. Begin to steam, making sure to cover them over boiling water for 25 minutes. After draining, toss with a little olive oil, salt, pepper and chopped garlic.

Steps in microwave rutabaga

Prepare 1 pound of small turnips for both cooking and steaming. Place the swedes in a microwave bowl by adding 2 tablespoons of water. Cover with microwave plastic wrap and vent. Set the heat on high for 15 minutes, checking from time to time to make sure the swedes don’t overcook. Let stand 2 minutes before uncovering.