what is best veg steamer ?
and can i add hot Dog steam with veg steam for dieting ?
or can i add also tunaa or chicken??
Best answer:
Answer by JQuick
There is no best steamer. Pick one with the features you like. It can be simple as the bamboo steamers, or an electric model with multiple layers.
Hot dogs aren't generally good for dieting regardless of how they're cooked. But the steam rising from hot dogs is fat and calorie free, and will only add some odor to other foods that may absorb it. You can steam most meats. You don't get the benefits of browning or the seasoning of cooking with liquids when steaming. If you put a container like a bowl of rice and water, you aren't really steaming. That's boiling with steam. People get confused about the kind of cooking method when they are mixed. Bowls of anything with liquid inside a steamer is boiling, not steaming.
A pressure cooker is better than a steamer in most cases. Putting a trivet into most any pot turns it into a steamer, but a pressure cooker traps the steam to increase the cooking temp inside to up to 250degF, while regular steamers are limited to 212deg.F at sea level or lower temps at higher altitudes. You can cook rice in 6 minutes in a pressure cooker, along with any vegetables or diced lean meats at the same time. You can't do that in a steamer. Plus you can first brown the meat, rice, and aromatic vegetables like onions, garlic, and shallots in the base of the pressure cooker with a little oil, drain the oil, add water, and be done in less than 10 minutes with better flavor, color and texture of the result. You can think of a pressure cooker as a more advanced steamer, while regular steamers are for newbies who don't know how to pressure cook.
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The best thing to have is a pressure cooker. It steam pressure cooks food & has a bigger capacity. Pressure cookering food preserves nutrients, is quicker, healthier, uses less energy, & makes all cuts of meat & foods fork tender. All that saves money. Cheaper cuts of beef are made tender so that saves money as well, & using less water & energy does, too.
ReplyDeleteedit start***Added after thumb up: the instructions for the rice (according to the manual) are off... I just made it, again, & you really need 2 cups of water for the 1 cup of rice & to cook it for about 7 minutes, low/slow jiggle. I would use equal parts rice + 1 extra cup of water for 7 minutes, low/slow jiggle. 1 cup rice + 2 cups water; 1 & 1/2 cups rice + 2 & 1/2 cups water; 2 cups rice + 3 cups water; 2 & 1/2 cups rice + 3 & 1/2 cups water; etc.***edit end. =]
You can also cook rice in the pressure cooker. 1 cup rice + 1 & 1/2 cups water (actually 2 cups water for about 7 mins. low/slow jiggle). Must bring water up to boil before adding the rice. Then put the lid on, bring up to pressure, & jiggle for only 6 (about 7 min.s low/slow jiggle.) minutes. If you double the rice, it says to double the water. I got a Denmark from Bedbathandbeyond for 20 bucks & it out performs one I bought for almost twice as much. =]
For veggies, just use 1 & 1/2 cups water & add your veggies, no need to bring up to boil beforehand (that's only for rice, cereal, & cornmeal, etc.) I use frozen veggies instead of fresh as they are cheaper. 2 lbs frozen mixed veggies & 2 lbs frozen broccoli + 1 & 1/2 cups water. Bring up to pressure & jiggle moderately for about 10 minutes. If whatever you pressure cook is not done to your liking due to jiggling too fast or slow (too high a heat or too low), it's easy to put the lid back on, bring back up to pressure, & cont. to cook, provided there's still enuf liquid. You may have to add another cup of water. No biggie, as you can always drain or strain excess water/liquid away. (Keep the veggie/chicken broths for cooking rice in, or drink as a healthy drink.) You'll adjust the cook/jiggle time as you practice/experiment, & know what to do next time for your stove, etc. I always fill the bottom of the sink with a few inches of water, put the pressure cooker in, & let the heat release. It'll drop in about a minute or two, then you can open.
I love making dry beans in the pressure cooker, then mashing for refried beans. I add 1/2 Tbsp salt, 1 tsp dried basil (crushed in palms), 1/2 tsp dry cumin, & 1/4 tsp (or 1/2 tsp ~test w/less, first) each: blk pepper, cayenne pepper, garlic powder, & onion powder. I also stir in 4 oz of 2% generic Velveeta chez. It's soo much quicker than the old regular stove pot method. Just rinse & sort your pinto beans (or what-have-you), put in the pot & cover w/water. I make mine in 2 lb batches (or about 4 cups beans). I cover with 3 cups water. Then bring up to boil, & let boil 2 minutes (fast soak). Drain off the water. Then recover with about 5 to 6 cups water. Bring up to pressure & jiggle for about 35 minutes. Cool off in the sink. Test the beans. Bring back up to pressure, again (w/more water if needed), if you need them more tender.
You could put hotdogs in just fine. Same w/chicken. Boneless frozen chicken breasts only take 15 minutes. I throw my frozen veggies in there w/the chicken, too. =]
tuna, sure... any fish. ....crab legs, fish fillets are only 2 minutes... whole fish is 6 minutes. =]