Recipes for gas steamers. How to steam food: instructions for use

Steamed vegetables are a nutritious and quick to prepare dish. There are several ways to prepare them, and you don't need any special utensils to do it. You can prepare a delicious, nutritious and colorful dinner using a steamer, a saucepan with a lid or a microwave.

Steps

Selection and preparation of vegetables

Choose your vegetables. While almost any vegetable can be steamed, some are better suited than others, and they all require different amounts of time. Broccoli, cauliflower, carrots, asparagus, artichokes and green beans are easy to steam and work well with this method. However, if you want to get creative, add some potatoes or radishes! Here are the steaming times for some vegetables:

Divide vegetables according to cooking time. Since some vegetables take longer to steam than others, it is advisable to separate them. As a result, you won't end up with some vegetables becoming overcooked and too soft, while others remain tough and soggy in the middle. You can cook different vegetables together, but sometimes you should separate them in the steamer so that you can easily remove the vegetables that cook faster.

• For example, potatoes take much longer to steam than green beans, so it's best not to steam them together.
• To make dense vegetables cook faster, you can cut them into smaller pieces.

Cooking vegetables in a steamer

Heat water in a double boiler. Pour 2 cups (0.5 liters) of water into the steamer and bring it to a boil over high heat. When the water begins to boil, close the steamer so that the desired temperature is established inside.

• To close the steamer, simply place the lid on the top pan that rests on the bottom pan filled with water.
• Steamers may require different amounts of water, depending on the size of the pans. As a rule, the water should cover the bottom of the lower pan by 2.5–5 centimeters and should not reach the vegetables located in the basket.

1. Place vegetables in the steamer. Once the water begins to boil and emit steam, add the prepared vegetables to it. After this, cover the steamer again and reduce the heat to medium.

   • If you're steaming more than one type of vegetable, remember that they cook at different rates, so be sure to separate them into separate groups so you can more easily reach the already-cooked vegetables.
   • To protect your hands from the hot steam, transfer the vegetables to a bowl rather than placing them in the steamer with your hands. You can also wear oven mitts or cover your hands with a kitchen towel.

   Did you know? There are many different types of steamers available on the market. Some have multiple steaming compartments, making it easy to separate fast and slow-cooking vegetables.

   Let the vegetables steam for a few minutes. Once you place the vegetables in the steamer, cover it with a lid and wait a few minutes. Wait the minimum recommended time before you start checking the vegetables.

   • If you're not sure you can judge the time correctly, set a timer. Most quick-cooking vegetables can be checked in about three minutes.

2. Poke the vegetables with a knife or fork to check if they are done. After the minimum recommended time has passed, open the steamer and pierce the thickest parts of the vegetables with a knife or fork. If a knife or fork goes into them easily, they are ready. Otherwise, cook them for another 1-2 minutes, then check again.

   • Smaller pieces will cook faster than larger pieces, and some vegetables will cook faster than others. For example, green beans, cauliflower florets and asparagus spears cook faster than potatoes or uncut small carrots.

3. Remove only those vegetables that have become soft. If you are dealing with different vegetables or pieces of different sizes, remove those that are ready and leave the rest in the steamer. To remove vegetables from the steamer without getting burned, use tongs or a slotted spoon. Place the cooked vegetables in a plate and cover to keep them warm.

   Season and serve vegetables. Transfer all cooked vegetables to a serving dish. Add olive oil, salt and pepper to taste. You can also sprinkle lemon juice on the vegetables for extra flavor. Now the vegetables can be served.

   • Steamed vegetables go well with any meat and can be served with cheese or green sauce, or without anything. Steamed vegetables are very healthy, so it's best not to add too much seasoning - they're delicious and nutritious on their own!

   Using a saucepan with a lid

   1. Take a deep saucepan that will fit all the vegetables you have chosen. It should be large enough to accommodate all the vegetables. In addition, the pan should have a tight-fitting lid that will trap steam. It is best to use a pan that you can fill ¾ full with vegetables, and at the same time there will be room on top for steam and condensation settling under the lid.

      Pour water into the pan until it covers the bottom by about 1.5 centimeters. This will be enough to create steam, but the vegetables will not cook in the water and the nutrients will not be washed out of them. In addition, a thin layer of water will prevent the vegetables from burning and sticking to the bottom of the pan.

      • If the lid does not fit tightly to the pan and does not retain steam well, you will need a little more water. Try using different amounts of water and see what works best for your pan.

   2. Arrange the vegetables in the pan according to their cooking time. If you are dealing with multiple types of vegetables, place vegetables that take longer to cook in the bottom of the pan. Place vegetables that cook faster on top. In this case, you can easily get ready-made vegetables first.

      • For example, you can put a layer of potatoes at the very bottom, then place cauliflower, and put asparagus on top.

   3. Cover the pan with a lid and place it over medium-high heat. Once you've added the vegetables to the pot, cover it tightly with a lid and turn on the heat. It shouldn't be too strong. Touch the lid occasionally to check the temperature. If the lid becomes too hot to the touch, the water has boiled and released steam.

      • Resist the urge to lift the lid and check if there is enough steam inside the pan, otherwise you will release the heat and ruin the cooking process.
      • If you're worried about burning your fingers on the hot lid, get a saucepan with a glass lid through which you can watch the water boil and evaporate. If necessary, you can momentarily move the lid slightly and check if steam is coming out from under it.

   4. Turn the heat to low and set the timer for the recommended time. When the water starts to steam, turn the heat to low. Cook vegetables for the minimum amount of time recommended for their type and size, then insert a knife into the thickest parts to check.

      • Vegetables should be soft, but quite elastic. In addition, they should have a shiny and bright appearance.
      • If the vegetables need more time, re-cover the pot and wait 1-2 minutes, then check again.

   5. Remove vegetables from heat and serve. When the vegetables are ready, remove them from the pan and serve them however you like. For example, you can pour a creamy sauce over the vegetables or add olive oil and a little seasoning. Eat vegetables on their own or serve them as a side dish to your main course.

      • To protect your hands, remove vegetables from pan using tongs or a slotted spoon. If all the vegetables are ready at the same time, you can take the pan with oven mitts and pour its contents into a colander.
      • If the vegetables are cooking at different rates, you may need to transfer the faster-cooking vegetables to a sealed container to keep them warm until the others are cooked.

      Advice: Chances are there won't be much water left in the pan when the vegetables are done. Otherwise, you can add the remaining water to vegetable broth or even water your indoor plants - they will benefit from the nutrients it contains!

Many people know about the dangers of fried foods. But at the same time, no one is in a hurry to give up cutlets, chops, fried potatoes and other not very healthy, but at the same time very tasty dishes. However, it is quite possible to find an alternative to such food. And sometimes it is simply necessary to do this, because with many health disorders, fried foods are strictly prohibited. A good substitute for fried foods are those that are steamed. Let me tell you how to cook steamed cutlets in a slow cooker and without a steamer, in a frying pan?

How to cook steamed cutlets in a slow cooker?

To prepare simple, tasty and very healthy cutlets, you need to stock up on half a kilogram of minced meat (from a mixture of pork and beef), a quarter of a white loaf, half a glass of milk, one egg, one medium onion and some salt and pepper. You can also use herbs (parsley or dill) if desired.

First of all, prepare the minced meat. Cut a piece of loaf and fill it with milk. Chop the onion into smaller pieces (or chop it in a blender). Combine minced meat with egg and onion in a deep container. Mix well. Remove the soggy loaf from the milk, squeeze out excess liquid from it and add it to the mince. Mix until smooth with your hands. Add salt and pepper to the minced meat and mix again. Form into cutlets. Grease a steamed baking dish with sunflower oil and place the cutlets in it. Pour water into the multicooker bowl, place the steamer pan and close the lid. Activate the “steam” mode and set the time to twenty minutes. After ten minutes, you can easily turn the cutlets over to the other side, but this is not necessary.

Steamed beef cutlets with cheese in a slow cooker

To prepare such a delicious dish, you need to prepare half a kilogram of homemade minced beef, one large onion, a couple of eggs and a tablespoon of butter. Also use ten grams of fresh herbs, one hundred grams of hard cheese and some ground black pepper, oregano and salt (to taste).

It is better to prepare the minced meat for such cutlets yourself - from young beef. Turn it in a meat grinder, add finely chopped onion, egg and spices. Knead the minced meat by hand until smooth and leave for five minutes to rest.
Grind hard cheese on a grater.
Add softened butter to the prepared minced meat and mix again.
Form the minced meat into a ball, press it with your finger and put a little grated cheese into the cavity. Fold the edges of the minced meat and form a cutlet of the desired shape.
Place the cutlets in a steamer container, greasing it with a small amount of vegetable oil. Fill the bowl with water and activate the “steam” mode. Cook the cutlets for twenty minutes.

How to steam cutlets in a frying pan?

If you don’t have a steamer or multicooker on hand, steamed cutlets can be cooked in a frying pan. To do this, you need to prepare one poultry breast, five slices of white loaf, one carrot, a couple of onions and a couple of garlic. Also use one egg, a couple of tablespoons of sifted flour, some salt and spices, depending on your taste preferences.

Remove fat and skin from the breast, rinse the meat and cut into arbitrary pieces. Cut the onion into quarters and peel the garlic. Also chop the carrots randomly. Pass the prepared ingredients through a meat grinder. Pour boiling milk or boiling water over the loaf crumb, then mash with a fork. Stir this bread into the minced meat. Add flour, egg and spices to the mixture, then stir until smooth.

Form the minced meat into patties. Place them in a hot frying pan greased with vegetable oil and pour a glass of hot water. Cover the pan with a lid and leave it on low heat until the cutlets are cooked.

Steam cutlets in a frying pan

To prepare such a delicious dish, you need to prepare three hundred grams of veal or lean beef, the yolk of one egg, a medium onion, and boiled carrots. Also use a tablespoon of thick sour cream, a few green onions, seasonings and salt depending on your taste preferences.

Turn the minced meat through a meat grinder. Grate the onion or chop it in a blender, add it to the minced meat. Grate the boiled carrots or cut them into small cubes. Also chop the green onions. Add these ingredients to the minced meat. Add the yolk and a spoonful of thick sour cream there. Season and salt the minced meat and mix it thoroughly until smooth. Place the resulting mixture in the refrigerator, covering with cling film, for about half an hour.

Form cutlets from the prepared minced meat by wetting your hands with cold water. Place them in a heated frying pan, greased with vegetable oil, and pour boiling water over them. Cover the container with a lid and cook the cutlets until done.

How to cook steamed cutlets without a steamer? How else to replace the steamer?

Instead of a double boiler, you can use an ordinary saucepan of sufficient diameter - just cover it with gauze folded in several layers. Securely secure its ends, for example, with an elastic band, and hide them inside the pan. Of course, before doing this you need to pour water into the pan. Bring the water to a boil, then place the cutlets on cheesecloth and cover with a lid or basin. This way you can cook cutlets, vegetables, and other steamed dishes.

It is believed that steamed vegetables are much healthier and contain more vitamins than fried or boiled ones. When fried, foods accumulate many harmful substances and lose their beneficial properties, and when cooked, vitamins disappear. If you lead a healthy lifestyle and prefer healthy foods, then this steamed vegetable stew recipe will come in handy.

Oddly enough, the method of steaming dishes was given to the world by the Chinese. Nowadays, a feature of Asian cuisine is the frying of foods, but just a few centuries ago China knew neither oils nor marinades. The Chinese cooked in large frying pans with a round bottom. Bamboo grates were placed in several tiers in a frying pan, and vegetables and fish were placed on them. There was water at the bottom of the frying pan; it evaporated and cooked the food.

In fact, the principle of the modern double boiler has not changed. However, to eat tasty and healthy food, you don’t have to buy an expensive device. You can be smart and make a double boiler from improvised materials.

DIY steamer

There are several different ways to steam food. The simplest and most correct: pour water into a pan, put a colander or metal sieve on top, lay out the ingredients, be sure to close the lid tightly and wrap in a towel to preserve precious heat. When the water in the pan boils, the steam will heat the food and bring it to readiness.

The second method: place a suitable sized rack in a large pot of water so that it is higher than the level of the poured water. Place a dish with vegetables on the grill, close the pan tightly with a lid and wait for the food to cook.

An ordinary steamer became the prototype of modern combi steamers - multifunctional ovens, where the speed of cooking is still achieved thanks to the circulation of hot steam.

A more complicated method: attach a thin cotton cloth along the edge of the pan; you can use gauze. Pour boiling water through the cloth, but so that the poured water does not reach the cloth, then place the food on the cloth and cover the pan with thick foil.

Stew recipe

Perhaps the most famous steamed dish is steamed cutlets. They were readily prepared in Soviet canteens and served to working people. By the way, the cutlets were often quite tasty, which once again proves that healthy does not mean tasteless! An equally tasty and healthy side dish is steamed vegetable stew.

You will need: - zucchini – 400 g,

Carrots – 3 pcs.,

Peeled potatoes – 2 pcs.,

Sweet pepper – 2 pcs.,

Tomatoes – 3 pcs.,

Cucumber – 2 pcs.,

Spices - to taste.

First, wash and peel all the vegetables well. Cut the zucchini and cucumbers into 0.5 mm slices. Cut sweet peppers and tomatoes into strips correctly; this is convenient and will combine beautifully in a dish with other vegetables. Cut potatoes and carrots into cubes.

This is perhaps the most gentle method of heat treatment invented over centuries of development of culinary technologies.

The product is evenly heated with moist steam, and the food retains as much nutrients and natural taste as possible.

Technically, doing this is indecently simple. For example, like this. A small amount of water is poured into any pan of a suitable size - as a rule, no more than a quarter of the volume, but not less than 250 ml. Then the dishes are placed on the fire, the water is brought to a boil. And then a banal metal colander or the same sieve is placed on the pan, where the product prepared for heat treatment lies - washed, peeled, chopped, seasoned or even wrapped in cling film. |The pan and colander are covered with a lid - that’s all, actually. Sort of. In reality, everything is not so simple. Steam can seriously burn you. Therefore, the lid of a pan with a colander or sieve (or the lid of a double boiler) must be opened away from you. Steamed food always takes longer to cook than liquid. This is where the first snag awaits us. A long cooking time gives the cook the illusion that the product cannot be overcooked in this way. As much as possible. So let's be careful. And first things first.
Cultural Revolution

Like most kitchen appliances and food processing methods, steaming was invented by the Chinese. And of course they don’t use any metal colanders. Anyone who has seen a movie about Chinese life, where they not only fight, but also eat, has probably noticed the characteristic straw baskets that are placed one on top of the other. This is a Chinese steamer. These baskets are woven from bamboo straw. The bottom one is placed in a wok pan with boiling water, and the rest are placed one on top of the other. The convex bottom of the pan allows you to install steamers of different sizes, and thanks to the beveled edges, it's easy to add a little more water if necessary. This way you can cook several different dishes, or just one.

In China, it is not customary to steam vegetables, with the exception of eggplants (by the way, in vain). But freshly caught fish is generally cooked exclusively by steaming. And also a variety of Chinese dumplings.

The steamer should be positioned so that the boiling water is 2-3 cm below its bottom, and the product being prepared is no closer than 2-3 cm from its walls. If the product is juicy, it should be cooked in a deep plate so that the taste and aroma are not lost. If it is not going to leak juices, you can put it directly into the double boiler. You should not cook in more than two tiers of a bamboo steamer. In the third, upper tier, the steam is not hot enough for cooking; it is only suitable for heating food. By the way, heating food in a double boiler is convenient and correct, because in this case the food never dries out.

Steaming occurs over low heat. You can put a few coins at the bottom of a container of water; as long as there is enough water, they will ring; the ensuing silence will tell you that it’s time to add boiling water.

The main inconvenience of using bamboo steamers is the need to ensure that the edges of the lower basket in contact with the hot wok are not burnt. Caring for this Chinese invention is simple: after use, you should immediately wash it with hot water and wipe dry. And since bamboo steamers are usually very beautiful, sometimes dishes are served directly in them.

Evgenia (Tressa)  From a practicality point of view, it is much more interesting to use the Central Asian modification of a double boiler, known to the entire population of the former Soviet Union as the mantyshnitsa. It is usually made of aluminum and cannot burn. In addition to manti, you can cook anything in it. A product that needs to be heated more strongly - meat, fish - is placed in the lower tier, and a dish that needs less heating - for example, vegetables - in the upper tier. Thais cannot imagine life without a steamer, as well as without steamed rice. . Thai jasmine rice, steamed, is very different in consistency and smell from simmering in a pan of water. The Thais claim that it tastes better.
Recipes
Plateau of fish and seafood with apple sauce
Egg poche with spinach and spicy butter
Steamed lean lamb with marinated mozzarella and pear
Orange panna cotta with chocolate and strawberry chips
In search of perfection

In addition to conventional steaming, which occurs at normal atmospheric pressure, there is also steaming at elevated pressure. This is how food is prepared in industrial boilers and household pressure cookers.

Although boiling water can never reach a temperature above 100? C, when the lid of the pressure cooker is closed, the pressure increases and the steam temperature reaches 121? C. Thus, food is cooked on average three times faster than in the usual way, in boiling water. The liquid does not evaporate from the pressure cooker, so just half a glass of boiling water is enough.

To steam food in a pressure cooker, they are placed on a special rack included with any “speed pot” so that they are processed by steam and not cooked in water. It is important that the product takes up no more than two-thirds of the volume of the pressure cooker. One more thing: before use, hold the pressure cooker lid up to a light source and look into the steam hole; it must be closed. And, of course, you need to make sure that the hole does not become clogged during the cooking process. This ends the safety precautions.

If you are cooking delicate vegetables in a pressure cooker, after finishing the process, place it in cold water - this way it will cool faster and the vegetables will not be overcooked.

But steaming at atmospheric pressure has also undergone improvements. Cooking in a modern electric steamer is much more convenient than using a saucepan and colander. This device is simpler than an iron. At the base is a container in which water is brought to a boil using a heating element. One or more steam baskets are installed on top, the top of which is closed with a lid. Condensation and juice draining from food are collected in a special tray.

By the way, you can use these juices to prepare a sauce for the dish. Moreover, the sauce will turn out to be very elegant - non-greasy, without burnt pieces.

The possibility of steaming is provided in some models of microwave ovens, thermal processors and air fryers. They are more complicated than just steamers. The liquid necessary for the formation of steam is usually poured into a special capsule; it heats up and steam fills the oven chamber. Sensors located in the chamber monitor the temperature of the steam, its saturation, as well as the formation of condensation. As soon as the cooking conditions deviate from the ideal, either the ventilation is turned on or another portion of steam is supplied.

You can influence the taste of a steamed product by changing the composition of the steam-forming liquid. You can use mixtures of water with wine, beer, various decoctions, and also add herbs to the water. And when cooking meat, add a small amount of wine vinegar to the water.

An absolutely amazing result can be achieved by combining two techniques - cooking in a vacuum and steaming. The product is properly seasoned (“properly” in this case means that all seasonings and spices are added at once, including sauces and evaporated wine), placed in a sealed bag, vacuum-sealed and placed in a double boiler. Cooking occurs only due to internal

Evgenia (Tressa)  Pros and cons

The main argument in favor of using this ancient technology has always been its sheer usefulness. No carcinogens, excess fats, carbohydrates, and at the same time - high digestibility of the prepared product, maximum preservation of all nutrients and minerals.

The main argument against it is the very inexpressive taste. But nothing prevents you from combining several cooking methods in one dish. For example, serve steamed fish with quickly fried vegetables or even a puff pastry with vegetables. And for steamed meat - some kind of delicate sauce. By the way, you can also steam it - many classic sauces are prepared this way, completely unable to tolerate direct contact with fire. Another argument in favor of steam.

Tags: How to steam vegetables without a steamer

Welcome to our channel! Here we share secrets on how to cook quickly, tasty, and most importantly...

In Soviet times, cooks got used to steaming almost all dishes without a steamer: chicken and meat cutlets, vegetables and fish, casseroles...

How to steam if you don't have a steamer? | Topic author: Sergey

I understand, but I only have a plastic colander....

Nikolay  In a large saucepan with a small amount of water, place a suitable sized plate or enamel dish upside down. On top you put the same with the products that need to be cooked, put it on the fire and close the lid tightly. This is an option without a colander. And in principle, every household should have a perforated liner suitable for pots of any size. It is inexpensive, but the benefits are significant.

Victor)  A colander will help you!
You can cook in a regular saucepan with a lid, placing a colander in it. When steaming, you need to add a little water to the bottom of the pan, which produces steam when heated.
What are we cooking?
This is how you cook RICE.
Pour 3/4 of salted water into a wide saucepan, stretch a linen napkin on top, and tie its edges around the pan. Put it on fire. As soon as the water boils, pour the rice onto a napkin and cover it with a lid or an inverted plate. Spread some melted butter Gennady. Cook at a constant boil for about 30 minutes.

Vadim  Put what needs to be cooked in a colander and place it on a wide pan of water over high heat. The water will boil away, steam will pass through the food and it will be ready.

Leonid  take a pan of water, when the water boils, put a colander with food on top, and cover with a lid :)) everything is original - simple :))

Valery pours water into the pan, takes an ordinary colander, puts the food in and covers with a lid. ALL

Artem Place a colander on top of a pan of water, but make sure it does not touch the water that is poured into the pan. cover with a lid on top. Here's a steamer for you. Bon appetit. If you have foil at home, you can bake food in foil, it will be almost like in a double boiler. the food is not fatty, but in its own juice.

Sasha  You put a colander in a saucepan and cook

Nikita  esli est mikrovolnovka to mojno v nei.. tolko polojit prodykt v celofan

Ivan  Pour water into a deep saucepan, bring to a boil and use a colander. If it is not there, place something from a convenient dish on the bottom, I use glasses and put a net on them. In extreme cases, place a shallow plate. Good luck!

Pavel, a plastic colander is quite suitable, so go ahead and prepare it

How to steam without a steamer - YouTube

Today I will teach you how to steam cook without a steamer. If you don’t have a steamer in your kitchen, but still want to cook healthy food...

Steamed without a steamer: cutlets, fish, vegetables, rice | CHILDREN'S...

How can you steam a dish for a child without a steamer? ... Using these methods you can steam vegetables, rice, fish, cutlets for your child...

Tips and recipes for preparing homemade steamed dishes without a steamer.

In the kitchen of a modern housewife you can find many electronic assistants that make it easier to prepare various dishes. It is enough to throw in semi-finished products, select the desired mode and you can do other household chores.

But the household appliances that are needed at a certain moment are not always at hand. What should you do if you need to steam a dish but don’t have a steamer? Don’t worry, after reading this article, solving the problem will not be difficult.

How can you replace a double boiler at home?

Let's consider the most primitive way from the availability of those kitchen utensils that are available in every home.

1. Preparing a large saucepan
2. Fill it with half the water
3. Cover with gauze folded in 2-3 layers
4. We fasten it tightly with a thick thread so that it sag a little without touching the water
5. We place the prepared blanks on the fabric
6. Close the lid
7. Our homemade steamer is ready
8. Cooking time depends on the selected food product

How to steam food in a saucepan?

• There is a very good steaming insert sold in stores.
• It has legs and an arm
• The compact structure, made in the form of folding petals, is very convenient
• It's not expensive
• The device is convenient to use

1. Insert the liner into a pan of water
2. We put on it the semi-finished products necessary for cooking
3. Close the lid tightly
4. We cook depending on the individual characteristics of the food being prepared.

How to cook steamed cutlets in a colander?

• The absence of a double boiler can be replaced by a metal colander
• It is better to cook the cutlets yourself, as semi-finished products purchased in the store can fall apart due to steam.

1. Minced beef and pork - 250 g each
2. Onion – 1 head
3. Chicken egg (fresh) – 1 pc.
4. White loaf – 200 g
5. Milk – 150 ml
6. Salt and pepper - to taste

Progress:

• Soak slices of bread in milk
• Chop the onion
• Mix with minced meat
• Squeeze out excess liquid from softened bread and add to minced meat
• Break the egg there
• Salt and pepper
• Beat the whole mass thoroughly
• Forming cutlets
• Pour water into a pan slightly larger than the diameter of the colander so that it does not touch the bottom
• Place semi-finished products in one layer
• Cover with a lid
• Cook for 25-45 minutes depending on the size of the cutlets

How to steam manti, vegetables, chicken pieces, meat, fish?

You can prepare any of the products in question using any of the methods listed above.

Consider several cooking features:

• Before placing manti on any device, lubricate it with butter so that the finished product can be easily removed in the future.
• Leave some space between semi-finished products to prevent them from sticking together.
• Place all pieces in one layer
• Cut large pieces into small ones, since steaming is a very long process and pieces that are too large may not be cooked through.
• When cooking fish, add tea or spices to the water to remove the specific fishy smell.

How to steam a steam omelette without a steamer?

Products you will need:

1. Eggs – 2 pieces
2. Sour cream – 2 tsp.
3. Drinking water – 2 tbsp. l.
4. Salt and soda - a pinch
5. Butter – 5 g

Progress:

• Whisk all ingredients except fat thoroughly with a fork.
• We take any glass, silicone, ceramic or any other container suitable for heat treatment. These can be special baking tins or bowls, etc.
• Lubricate them with oil
• Pour out the prepared mixture
• Pour water into a saucepan
• Installing a colander
• Place molds with omelette on it
• Cover with foil or pan lid
• Cook on low simmer for 15-20 minutes

How to steam rice without a steamer?

Technological process:

• Pour the required amount of rice with cold water
• Rub it with your hands and rinse with water until the white coating disappears.
• Leave to swell for 40-50 minutes
• Then drain the water
• Place a colander in a pan of boiling water so that it does not touch the liquid.
• Sprinkle the cereal there
• Close the lid carefully
• Cooking time 20-25 minutes
• Salt cooked rice or serve with soy sauce

How to steam your first vegetable food without a steamer?

• For the first vegetable complementary feeding, we choose the freshest products, without spots or other damage.
• During the infant period up to one year, vegetable puree from:

1. Kabachkov
2. Broccoli
3. Cauliflower
4. Kohlrabi
5. Green beans
6. Carrots
7. Pumpkins
8. Potatoes

• We wash the selected vegetable product well and peel it if necessary.
• Pour water into the saucepan
• Place a colander there or stretch two-layer gauze
• Place prepared vegetables on top
• Cook until done
• Rub through a sieve or beat in a blender
• We do not add any additional additives. To enhance the taste, dilute ready-made pureed vegetables with vegetable broth, breast milk or formula used for feeding.

Cooking steamed dishes if you don’t have a steamer: tips

Basic requirement:

1. Any structure should be constructed convenient, reliable and safe
2. Take precautions when cooking in a homemade steamer - hot steam can cause severe burns
3. Do not try to handle the colander or special insert with your bare hands. Handle with oven mitts or use spatulas
4. When using a gauze device, be aware that it will get wet and become dangerously hot.
5. Attach the gauze tightly, and hide the tails up inside the “steamer”
6. Do not use colanders or plastic pans for steaming any food without a steamer.
7. Do not steam pasta - it will stick together and become soggy.
8. You should not steam beans - this is a very long process, even if they are pre-soaked
9. It is forbidden to cook raw mushrooms and offal with steam - they require preliminary boiling

• Since food prepared by steaming retains its beneficial properties and is as harmless as possible, it is suitable for dietary, children's and healthy nutrition. Such food is not only healthy, but the technological process itself is convenient and practical. For example, omelette and porridge do not tend to burn even in a homemade steamer, which means they require a minimum of attention. When heating soup on such a device, you don’t have to be careful that it doesn’t boil over.
• Thus, if you do not have an industrial steamer, you should not abandon this cooking method. At home, it is quite acceptable to make it yourself using the methods suggested above and prepare tasty, wholesome and healthy food.

Video: How to steam without a steamer