{"id":12914,"date":"2012-04-04T20:20:23","date_gmt":"2012-04-05T00:20:23","guid":{"rendered":"https:\/\/webcookingclasses.com\/?p=12914"},"modified":"2017-01-19T03:47:23","modified_gmt":"2017-01-19T03:47:23","slug":"steam-food-culinary-college","status":"publish","type":"post","link":"https:\/\/webcookingclasses.com\/steam-food-culinary-college\/","title":{"rendered":"How to Steam Food in Culinary College"},"content":{"rendered":"<p><strong>Welcome back to culinary college!<\/strong> Today\u2019s lesson is How To Steam Food. I\u2019m glad you are punctual to class because you\u2019ll want every minute of this four and one half hour lecture and laboratory class.<\/p>\n<div align=\"center\"><iframe loading=\"lazy\" src=\"\/\/www.youtube.com\/embed\/iGG9LVDsec0\" width=\"640\" height=\"480\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/div>\n<p><strong>The students at this culinary college in Baltimore<\/strong> aspire to careers as professional chefs, hospitality managers, and entrepreneurs of many different kinds. One particular graduate of the Baltimore culinary college actually became a cooking instructor on the internet! He now helps thousands of people all over the world improve their lifestyles through food.<\/p>\n<p><strong>Today, that graduate is at the front of the class helping to examine the basic cooking method of steaming.<\/strong> Steaming is a moist convective cooking method because heat is imparted to food indirectly through moisture in the form of steam.<\/p>\n<p><strong>In the previous lab class, we explored the differences between boil, simmer and poach.<\/strong> Items are poached at 165F, simmered at about 185F, and boiled at 212F. In my opinion, boiling is not a cooking method, it\u2019s a terrible way to treat your food. The large violent motion of liquid in a full, rolling boil tears up protein products and makes them shrink and toughen.<\/p>\n<p><strong>When you discover the secrets of how to steam food instead of poaching it,<\/strong> then you help retain nutrients and texture of the item. Nutrients can leach from vegetables when they are immersed in poaching liquid. However, the indirect contact of moist heat through steaming means you can retain much of the texture and nutrient quality of foods.<\/p>\n<p><strong>Another advantage of a steaming method<\/strong> is that you can cook items that are assembled or composed. In today\u2019s assignment, we\u2019ll make a stuffed Flounder pinwheel by spreading herbed cheese along with sliced raw shrimp onto a fish filet, roll it into a log and cut in slices. This type of composed item would disintegrate in a poaching liquid. But, suspended above steaming liquid helps it retain its shape.<\/p>\n<p><strong>A disadvantage of steaming<\/strong> is that you may not have the most visually appealing item through moist convection. Those grill marks on a steak, or nice brown color on a sauteed chicken breast come from caramelization of sugars at 320F. Since steam is never hotter than 212F, a steamed item will never be brown. However, you can bet it will be moist and flavorful.<\/p>\n<p><strong>Steaming takes advantage of the highest moist heat without boiling and subjecting your food to violent motion.<\/strong> This type of cooking method is the best to make vegetables even your children will want to eat. The gateway to healthier eating goes through steam.<\/p>\n<p><strong>When you know how to steam food correctly,<\/strong> you\u2019ll be using this basic cooking method more often than in the past. It\u2019s fast, it\u2019s simple, it\u2019s low-fat, it\u2019s flavorful, and you can never burn something that you\u2019re steaming. It\u2019s fool-proof, whether you\u2019re in culinary college or not.<\/p>\n<div align=\"center\">\n<h2>Discover the difference between how professionals and home cooks are taught in my next<br \/>\nFREE Webinar Workshop<\/h2>\n<p>Claim your FREE Spot for the next webinar session by <a href=\"https:\/\/app.webinarjam.net\/register\/171\/8a8b40c96b\" target=\"_blank\">CLICKING HERE<\/a><br \/>\n<a href=\"https:\/\/app.webinarjam.net\/register\/171\/8a8b40c96b\" target=\"_blank\"><img decoding=\"async\" loading=\"lazy\" class=\"alignleft wp-image-25201 size-full\" src=\"https:\/\/webcookingclasses.com\/wp-content\/uploads\/2016\/07\/FREE-Cooking-Webinar-Event.jpg\" alt=\"FREE Cook Webinar Event\" width=\"810\" height=\"450\" target=\"_blank\" srcset=\"https:\/\/webcookingclasses.com\/wp-content\/uploads\/2016\/07\/FREE-Cooking-Webinar-Event.jpg 810w, https:\/\/webcookingclasses.com\/wp-content\/uploads\/2016\/07\/FREE-Cooking-Webinar-Event-480x267.jpg 480w\" sizes=\"(min-width: 0px) and (max-width: 480px) 480px, (min-width: 481px) 810px, 100vw\" \/><\/a><\/div>","protected":false},"excerpt":{"rendered":"<p>Welcome back to culinary college! Today\u2019s lesson is How To Steam Food. I\u2019m glad you are punctual to class because you\u2019ll want every minute of this four and one half hour lecture and laboratory class. The students at this culinary college in Baltimore aspire to careers as professional chefs, hospitality managers, and entrepreneurs of many<\/p>\n","protected":false},"author":23,"featured_media":23751,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_mi_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0},"categories":[33],"tags":[252],"yst_prominent_words":[],"acf":[],"_links":{"self":[{"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/posts\/12914"}],"collection":[{"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/users\/23"}],"replies":[{"embeddable":true,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/comments?post=12914"}],"version-history":[{"count":0,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/posts\/12914\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/media\/23751"}],"wp:attachment":[{"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/media?parent=12914"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/categories?post=12914"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/tags?post=12914"},{"taxonomy":"yst_prominent_words","embeddable":true,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/yst_prominent_words?post=12914"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}