Steaming foods continued
Vegetables | Preparation & Tips | Quantity | Cooking Time |
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Artichoke | remove the hard | 2 medium | |
| outer leaves and stalk |
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Asparagus | trim, leave as spears | 2 bunches | |
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Beans | top and tail, leave whole | 8 oz | |
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Beetroot | trim, do not break skin | 10 oz | |
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Broccoli | cut into florets | 8 oz | |
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Brussel Sprouts | cut a cross in the base | 13 oz | |
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Cabbage | large pieces | 17 oz | |
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Carrots | cut into strips | 3 medium | |
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Capsicums | cut into strips | 3 medium | |
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Cauliflower | cut into florets | 13 oz | |
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Celery | slice into strips | 3 stalks | |
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Chickpeas | soak for 12 hours | 1 cup dried | |
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Corn | whole corn cobs | 2 small cobs | |
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Mushrooms | whole, unwashed | 10 oz | |
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Onions (pickling) | peeled, leave whole | 6 medium | |
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Snow peas | topped and tailed | 8 oz | |
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Peas | fresh, peeled | 8 oz | |
| frozen | 8 oz | |
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Potatoes | all purpose, whole | 4 | |
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Potatoes | new, whole | 6 (4 oz each) | |
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Sweet Potato | cut into pieces | 17 oz | |
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Pumpkin | cut into pieces | 18 oz | |
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Spinach (English) | leaves and | 1⁄2 bunch | 5 |
| stems cleaned |
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Squash (baby) | topped and tailed | 12 oz | 8 |
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Turnips | peeled, sliced and | 12 oz | |
| cut to 13⁄4 oz pieces |
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Zucchini | sliced | 12 oz | 6 |
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Hints and tips for steaming fish and seafood
•Season fish with fresh herbs, onions, lemon etc. before cooking.
•Ensure fish fillets are in a single layer and do not overlap.
•Fish is cooked when it flakes easily with a fork and is opaque in color.
Type | Cooking Time | Suggestions and Tips |
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Fish - Fillets | Steam until opaque and easy to flake | |
- Whole | A cutlet is cooked when the centre | |
- cutlets | bone is able to be easily removed | |
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Lobster - tails | Remove underside of shell | |
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Mussels - in shell | Steam until well open | |
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Clams and Pipis | Steam until just opened | |
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Jumbo Shrimp - in shell | Steam until pink | |
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Scallops | Steam until opaque | |
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Steam until the top shell starts to open. | ||
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| If the top shell does not completely open, |
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| it will need to be opened with a knife. |
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12 | 13 |
