Template: Food steaming cooking times: Difference between revisions
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===Cooking times for steaming food=== | |||
{| class="wikitable" | {| class="wikitable" | ||
! Food type | ! Food type | ||
! Distance from steam source | ! Distance from steam source '''†''' | ||
! Food steaming cooking times | ! Food steaming cooking times | ||
! Food preparation notes | ! Food preparation notes | ||
| Line 105: | Line 34: | ||
| Far | | Far | ||
| 5 to 8 minutes | | 5 to 8 minutes | ||
| Trimmed florets | | Trimmed florets, cut cross in base if large florets | ||
|- | |- | ||
| [[Corn on the cob]] | | [[Corn on the cob]] | ||
| Line 117: | Line 46: | ||
| Washed and cut into 1 cm discs | | Washed and cut into 1 cm discs | ||
|- | |- | ||
| | | [[Cauliflower]] | ||
| | | Far | ||
| | | 5 to 10 minutes | ||
| | | Cut into florets | ||
|- | |||
| [[Sugar snap peas]] | |||
| Far | |||
| 5 to 8 minutes | |||
| Top & tail, leave whole | |||
|- | |||
| [[Brussels sprouts]] | |||
| Far | |||
| 10 to 15 minutes | |||
| Peel and cut cross in base | |||
|- | |||
| [[Celery]] | |||
| Far | |||
| 5 to 10 minutes | |||
| Leave whole or dice | |||
|- | |||
| [[Butternut squash]] | |||
| Far | |||
| 10 to 12 minutes | |||
| Peel and cut into 2 cm cubes | |||
|- | |- | ||
| | | [[Sweet potatoes]] | ||
| | | Far | ||
| | | 8 to 12 minutes | ||
| | | Peel and cut into 2 cm cubes | ||
|- | |- | ||
| | | [[Chicken|Chicken fillets]] | ||
| | | Far | ||
| | | 10 to 15 minutes | ||
| | | Season first | ||
|- | |- | ||
| | | [[Salmon fillets]] | ||
| | | Far | ||
| | | 6 to 10 minutes | ||
| | | Remove scales & season | ||
|- | |- | ||
| | | [[Fish|Small whole fish]] | ||
| | | Far | ||
| | | 10 to 15 minutes | ||
| | | Gutted and descaled | ||
|- | |- | ||
| | | [[Prawns|Whole prawns]] | ||
| | | Far | ||
| | | 5 to 7 minutes | ||
| | | Deveined (or can be cooked with shell on) | ||
|} | |} | ||
'''†''' ''If the steamer has an adjustable basket, this is the distance source of the steam.'' | |||
Latest revision as of 17:55, 1 February 2016
Cooking times for steaming food
| Food type | Distance from steam source † | Food steaming cooking times | Food preparation notes |
|---|---|---|---|
| Asparagus spears | Near | 4 to 5 minutes | Trim woody stumps |
| Spinach | Near | 3 to 4 minutes | Use washed whole leaves |
| Carrots | Far | 7 to10 minutes | Peeled and cut to 5mm slices |
| New potatoes | Far | 15 to 20 minutes | Washed, scrubbed, whole with skins on |
| Cabbage | Far | 10 to 15 minutes | Leaves quartered with stems removed |
| Broccoli | Far | 5 to 8 minutes | Trimmed florets, cut cross in base if large florets |
| Corn on the cob | Far | 10 to 15 minutes | Whole with husks removed |
| Leeks | Far | 8 to 10 minutes | Washed and cut into 1 cm discs |
| Cauliflower | Far | 5 to 10 minutes | Cut into florets |
| Sugar snap peas | Far | 5 to 8 minutes | Top & tail, leave whole |
| Brussels sprouts | Far | 10 to 15 minutes | Peel and cut cross in base |
| Celery | Far | 5 to 10 minutes | Leave whole or dice |
| Butternut squash | Far | 10 to 12 minutes | Peel and cut into 2 cm cubes |
| Sweet potatoes | Far | 8 to 12 minutes | Peel and cut into 2 cm cubes |
| Chicken fillets | Far | 10 to 15 minutes | Season first |
| Salmon fillets | Far | 6 to 10 minutes | Remove scales & season |
| Small whole fish | Far | 10 to 15 minutes | Gutted and descaled |
| Whole prawns | Far | 5 to 7 minutes | Deveined (or can be cooked with shell on) |
† If the steamer has an adjustable basket, this is the distance source of the steam.