Traditional Foods by Unknown

Author:Unknown
Language: eng
Format: epub
ISBN: 9783030246204
Publisher: Springer International Publishing

4.7 Steaming

Steaming involves partially cooking of ingredients under the influence of moist heat. Steaming induces softness in ingredients without the application of direct flame or other methods like frying or baking. It is a simple procedure and used as a preparative step similar to boiling. However, unlike boiling in steaming the item is not softened completely but enzymatic degradation or semi cooking of the raw materials is possible. Steamed products generally require further processing. Steaming is mostly done in a pressure cooker without allowing pressure to buildup. Some cuisines which involve steaming are aloo pitika (breakfast item, East India), momos (breakfast item, East India), macher paturi (staple item, East India), and idli (breakfast item, South India).

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