Steaming Methods For Proteins

Steaming is a healthy cooking method that brings out the natural characteristics of tender cuts of meat, poultry, fish, and shellfish. Because it is a minimalist technique, the product must be of the highest quality otherwise any off flavors will be readily evident. Steaming is particularly popular technique for cooking mussels and clams, shell-on shrimp, crab, and lobster. Steaming can be done in a chamber, a bamboo steamer, or on a rack in a sealed pot with a small amount of liquid. The preparation is enhanced through the use of aromatics, herbs, spices, butter and other flavorings.

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

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