Steam is a very efficient method of cooking, but students approaching it for the first time tend to overlook several important considerations to ensuring food quality.
By Adam Weiner, CFSE
In January I wrote than, in my opinion, students need to have a good working knowledge of the following recipes and technique. In the past I have written articles about teaching braising (September 2010), baking (July 2011) and sautéing (January 2012) in 50 minutes. In the next several months (with an occasional break here and there to spice things up), I will write how to teach other basic cooking techniques.
This month, steaming.