FUNDAMENTALS OF FOOD TECHNOLOGY (1+1)

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 completely surrounded by steam and not in contact with the water or liquid.
  

• Hence the food gets cooked at 100^oC.
  

• Steaming is generally done in idli cooker.

There are 2 types of steaming

a. Wet steaming

• Here the steam is in direct contact with the food e.g. idli.

 

b. 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 temperatures below boiling point are desirable.
  

• The food is placed in a utensil which is kept in another utensil containing water.

• When the water is heated or boiled the food gets cooked.

• Recipes made by steaming are idli, dhokla, rice (or) ragi puttu, idiappam, appam, kolukattai and custards.

Advantages

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

 

Disadvantages

1. Special equipment is required.
2. Many foods cannot be prepared by this method eg. rice.