Speaking of steaming - What do you steam?

[pinto]

I steam either as a prep or as is for a dish.

Veggies. Especially broccoli, Brussel sprouts, peas, spinach, kale, asparagus, almost any green, etc.

Seafood. Shrimp, white fish. Either as is or a prep for a dish.

Chicken. White meat, usually for a wrap or some other concoction.

Ham. Sliced thin around steamed asparagus.

Wontons. Either as is or a prep for a quick skillet browning.

Lettuce. Quick steam to make a filled wrap, then back in the steamer to finish.

[pscot]

1. Veggies , mainly

[Major Nikon]

2. Chicken wings

Steaming them first then finishing them in the oven at high temperature allows for a crisp skin without burning because you've rendered off much of the fat in the skin. This works for just about any kind of poultry.

[Warpy]

3. Stale, hard bread, rolls, and cookies benefit greatly from steaming

Try it on those rock hard leftover hot dog rolls one of these days, you'll be amazed.

Burritos are different when you steam them rather than either nuking or putting them in the toaster oven. The wrappers become slick and stay soft while you finish the thing.

I'm not fond of steamed chicken, but I love steamed fish, done Chinese style with a little screamingly hot oil drizzled over at the end. My favorite is salmon with fermented black beans.

Steaming is what I did for years, long after everybody sensible had bought a nuker for all reheating. I do love nuked asparagus and sweet corn, but it tends to dry other veggies a bit much for my taste. However, if the nuker dies and for some reason I can't replace it, my steamers will work just fine, thanks.

[flamin lib]

4. Eggs.

Bring water to boil, put eggs on a steamer basket and time for 10 minutes. Ice bath to stop cooking. Perfect every time and one or many makes no differences.

Fish. Spread spinach over whitefish fillet, roll it into a cylinder and steam 15 minutes.

Veggies of most kinds.

[Erich Bloodaxe BSN]

5. today we steamed caulifower

prior to baking it very briefly to melt cheese over it.

[freshwest]

6. Hadn't thought of all those uses. I will try some of those. Thanks.

[sir pball]

7. Did somebody say steam? Lots of things, but especially bread.

Since we got the little combi-oven, there's steam involved in quite a bit of my cookery, even things that wouldn't normally get it (squash is great steam-roasted at 450, it gets nice and toasty but doesn't get dry or tough; pork loin too), but one of the greatest tricks I have now is steaming bread - a big blast right as the bread goes in the oven saturates the outside, letting it stay elastic for longer before a crust forms. Lighter, fluffier bread with a thinner, crispier crust. It's brainlessly easy with a combi, just hit the "bread" setting, but you can do it with a regular oven like so.