Cuisinart WOK-730 - Manual (Page 7)

can happen when foods are boiled or poached. Steam food in your wok to cook a new dish or to reheat leftovers. Cuisinart has included a steamer rack with your wok.
The steamer rack should be
placed inside the wok with the triangle-shaped feet facing down.
The steamer
rack is meant to hold your food over simmering or boiling water while the steam surrounds and cooks the food. When steaming food such as unseasoned vegetables, they may be placed directly on the steaming rack. Other foods and preparations are more appropriately steamed when placed on a heatproof plate (glass, porcelain, or ceramic) that will fit on the steamer rack with at least 1-inch clearance around the circumference of the plate to allow steam to rise and circulate.
The steamer
rack can also be lined with parchment paper or large vegetable leaves such as lettuce, spinach or kale (find one that complements the foods you are steaming). Another option is a traditional bamboo steamer
, which can be used directly in
the wok without the steaming rack – always allow for the suggested clearance between water and the steamer rack or bottom of bamboo steamer
.
T
o
begin, place the steamer rack inside the wok.
Add 6 cups of water and turn the
temperature control knob to 400°F to bring the water to a boil. Once the water begins to boil, lower the temperature to 200°F to simmer the water
.
The water is
simmering when you see the bubbles just begin to break the surface of the water
.
Place the food you intend to steam on the steamer rack, a heatproof plate or line the steamer rack with parchment or vegetable leaves.
Arrange the foods as
evenly spaced as possible in a single layer – avoid piling foods which will interfere with even steaming. Place the cover on the wok to keep the steam from escaping while cooking. T
ips and Hints:
•
The amount of liquid for steaming is important.
T
oo little and it will boil
away before steaming is finished, too much and the liquid may bubble up and actually boil the foods. Liquid should not be higher than 1 inch below the steaming rack.
•
Remove lid as infrequently as possible during steaming. Each time the lid is removed, steam is lost and cooking time is lengthened.
•
When removing the lid during steaming, always lift away from your body to prevent steam burns.
•
Steaming times for vegetables will vary according to their density/ hardness.
The densest vegetables should be added first. Denser
vegetables such as broccoli and carrots will require longer cooking times than leafy greens, bok choy or snow peas.
•
Foods to be steamed should be of a similar size for even steaming.
•
The plate used for steaming may be lightly oiled or coated with cooking spray to prevent foods (particularly meat and seafood) from sticking.
•
Foods can be seasoned before steaming. Sprinkle food with dried herbs or spices, or lay fresh herbs under
, in or over the foods being steamed.
The steaming liquid can also be infused with herbs or spices to add flavor
.
•
Steamed poultry
, seafood and shellfish can be served alone or in salads or
other dishes, such as casseroles, that require further cooking .
•
If you wish to prevent condensation on steamed foods, cover them with foil or parchment before steaming.
Simmering/Poaching
Simmering is a slow
, gentle way of cooking foods in liquid or stock.
The liquid is
brought to the boiling point, and then heat is reduced so that the liquid is just below the boiling point 203°–210°F (95°–99°C), when the bubbles just begin to break the surface of the water
. Poaching foods enhances delicate flavors and
allows flavors of the poaching liquid to be infused in the food. When you are simmering, use enough liquid so that the foods you are cooking are totally immersed in the liquid. Simmering/Poaching times will depend on the particular food being cooked. T
ips and Hints:
•
Meats and poultry are most often simmered in a stock. Fish and shellfish can be simmered in a court-bouillon (a broth made by cooking assorted vegetables and herbs in water for about 30 minutes, often flavored with wine or lemon), fish stock or clam broth.
•
V
egetables can be simmered or poached in desired stock or water
.
Add
fresh or dried herbs to the liquid for added flavor
.
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