|
|
| Suggested |
|
|
|
|
| Flavorings for |
|
|
| Weight/or | Water | Flavor Scenter | Approx. |
|
Frozen | Number | Fill Line | (use 1/2 | Time | Tips and |
Vegetables | Pieces | in Base | dried herbs/spices) | (minutes) | Comments |
Beans, | 1 bag | Med | caraway seed | ■ Stir after 15 mins. | |
– Green/wax | (16 ozs.) |
| dill seed |
|
|
cut or whole | 450 g |
| savory |
|
|
|
|
|
|
|
|
Broccoli | 1 bag | Med | garlic | ■ Stir after 15 mins. | |
– Cuts | (16 ozs.) |
| crushed red pepper |
|
|
| 450 g |
| tarragon |
|
|
|
|
|
|
|
|
Cauliflower | 1 bag | Lo | rosemary | ■ Stir after 10 mins. | |
| (20 ozs.) |
| basil |
|
|
| 560 g |
| tarragon |
|
|
|
|
|
|
|
|
Corn | 1 bag | Lo | cayenne | ■ Stir after 10 mins. | |
– Cut | (16 ozs.) |
| cilantro |
|
|
| 450 g |
| chives |
|
|
|
|
|
|
|
|
Mixed | 1 bag | Med | oregano | ■ Stir after 15 and | |
Vegetables | (28 ozs.) |
| dry mustard |
| 20 mins. |
| 780 g |
| savory |
|
|
|
|
|
|
|
|
Peas | 1 bag | Lo | basil | ■ Stir after 10 mins. | |
– Green | (16 ozs.) |
| marjoram |
|
|
| 450 g |
| mint |
|
|
|
|
|
|
|
|
Spinach | 2 pkgs.. | Med | chervil | ■ Separate/stir with fork after | |
– whole leaf | (10 ozs. each) |
| thyme |
| 20 mins. |
| 280 g |
| garlic |
|
|
|
|
|
|
|
|
SEAFOOD AND FISH
Steaming times provided are for fresh or frozen (and thawed) fish. Clean as appropriate.
|
|
| Suggested |
|
|
|
|
| Flavorings for |
|
|
Type of | Weight/or | Water | Flavor Scenter | Approx. |
|
Seafood, | Number | Fill Line | (use | Time | Tips and |
Fish | Pieces | in Base | dried herbs/spices) | (minutes) | Comments |
Clams | 1 dozen in | Lo | horseradish | ■ Clean, soak shells. | |
– Littlenecks, | shell (up to |
| ginger |
| ■ Stagger shells that are layered. |
Cherrystones | 2"/5 cm |
| poultry seasoning |
| ■ Cook until shells are opened. |
(fresh) | across) |
|
|
| ■ Use tongs to remove. |
|
|
|
|
| ■ To steam larger littleneck or |
– Steamers, | 1 dozen in | Lo | cayenne | cherrystone clams (up to 23⁄4"/ | |
Longnecks | shell (up to |
| minced onion flakes |
| 7 cm across), use “Med” water |
(fresh) | 23⁄4"/7 cm |
| fennel seeds |
| level; steam 1 dozen at a time; |
| across) |
|
|
| stir after 15 mins. |
|
|
|
|
|
|
Scallops |
|
| tarragon |
| ■ Arrange in single layer, over |
(fresh) |
|
| parsley |
| steam holes as much as |
– Bay | 1 lb., shucked | Lo | coriander seeds | possible; larger quantity must | |
| (.45 kg) |
| grated lemon peel |
| be layered. |
– Sea | 1 lb., | Lo | nutmeg | ■ Larger scallops and/or larger | |
| shucked (.45 kg) |
| minced garlic, |
| amount may take maximum time. |
| (up to 1"/25 mm |
| 2 cloves |
| ■ Stir after 7 and 10 mins. |
| thick) |
|
|
| ■ Steam until opaque. |
|
|
|
|
|
|
8
