Steaming Methods For Proteins

Steaming highlights the natural qualities of tender cuts of meat, poultry, fish, and shellfish, allowing them to retain their flavor and texture. Because it is a minimalist technique, the product must be of the highest quality; otherwise, any off flavors will be easily noticeable. Steaming is especially popular for cooking mussels and clams, shell-on shrimp, crab, and lobster. It can be done in a chamber, a bamboo steamer, or on a rack inside a sealed pot with a small amount of liquid. The process can be enhanced with aromatics, herbs, spices, butter, and other flavorings.

The simplest method involves placing the ingredients on a rack over boiling water in a pot, covering tightly, and cooking to the desired doneness. This can be achieved with a pot or a steam table pan with a perforated insert and a tight-fitting lid. Many food service operations also use convection steamers for large-scale cooking. Finish by adding fresh herbs, butter, oil, or a prepared marinade.

Best Choice for Steaming: Mussels, clams, shrimp, crab, and lobster