FOOD SCIENCE AND PROCESSING 3 (2+1)

Lesson 3 : Methods of Food Preparation

Steaming

This method requires the food to be cooked in steam. This is generated from vigorously boiling water or liquid in a pan so that the food is completed surrounded by the steam and not in contact with the water or liquid. The water should be boiled before the food is placed in the steamer. Here the food gets cooked at 1000C. Steaming is generally done in special equipment designated for the purpose e.g., Idli cooker and Rukmani cooker. There are three types of steaming.

1. Wet steaming
   Here the steam is in direct contact with the food e.g., idli.
2. Dry steaming
   Here double boiler is used for cooking the food. Double boiling is cooking in a container over hot or boiling water. This process is used for such preparations as sauces and custards where temperature below boiling point are desirable. The food is placed in an utensil which is kept in another utensil containing water. When the water is heated or boiled the food gets cooked.
3. Waterless steaming: In steaming, food is cooked by steam from added water while in waterless cooking the steam originates from the food itself. Cooking food wrapped in an aluminium foil is another form of waterless cooking. In this case there is an advantage of preventing the transmission of the flavour from or to the sealed food.
   Recipes made by steaming are idli, dhokla, rice or ragi puttu, idiappam. Appam, kolukattai, undralu and custards. Puttu made from fish or prawn is also made by steaming.

Advantages

• It does not require constant attention.
• Nutritive value is maintained because there is no leaching and cooking time is less.
• Easily digestible since not much fat is added. It is good for children and patients.
• There is less chance for burning and scorching or overcooking.
• In double boilers sudden increase in temperature in making custards and overflow of milk can be avoided.
• Texture of food is better and become light and fluffy.
• Steamed foods have good flavour.

Disadvantages

• Special equipment is required.
• Many foods cannot be prepared by this method, e.g., cooking whole grains.