Steaming Basics | Rouxbe Cooking School Lesson

While steaming is an ancient form of quick and healthy cooking, it is often a neglected cooking technique in the home and professional kitchen. Steaming tends to be associated with bland, institutional food, but it need not be. As long as the ingredients used are fresh, tasty and satisfying food can be made with very little effort. Though the concept of steaming may seem rather simple, some key steps are essential for the best results. Regardless of the equipment, the basic technique of steaming is always the same.

In this follow-up Rouxbe Cooking School lesson, you will learn the Basics of Steaming – from preparing ingredients and assembling them in the steaming vessel to controlling temperature. Whether you choose to steam vegetables, poultry, fish or even dumplings and buns, by following just a few basics, you can easily add steaming to your cooking repertoire. Check out the lesson and make it a point to visit your local market. Pick up something that is fresh and in season and get steaming today!

Happy Cooking!

 The Rouxbe Cooking School Team.

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