Template: Food steaming cooking times: Difference between revisions
From Cookipedia
(Created page with "[[Image:{{PAGENAME}}.jpg|300px|thumb|right|Cooking method name here]] Tables Generator LaTeX Tables HTML Tables Text Tables Markdown Tables MediaWiki Tables Contact MediaWiki...") |
No edit summary |
||
| Line 1: | Line 1: | ||
[[Image:{{PAGENAME}}.jpg|300px|thumb|right|Cooking method name here]] | [[Image:{{PAGENAME}}.jpg|300px|thumb|right|Cooking method name here]] | ||
{| class="wikitable" | {| class="wikitable" | ||
! Food type | ! Food type | ||
Revision as of 17:18, 1 February 2016
| 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 |
| 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 |