Steam technique

Hello everyone, my name is Anthony Lucero, today I will present a very interesting topic about
steam cooking.

This technique is characterized by being an indirect cooking which generates value of water to
cook food this is one of the best and most difficult ways to cook since the steam is hotter than
the oil itself can generate burns to the Chef, if you are not careful, then we will see the tips of
steaming that there are:

1. Use enough water It is vital that the amount is adequate. Pouring in enough water will keep
cooking even and for the time needed. Failure to do so would lead to interrupting the process
to add more.

2. Always with a lid Although it seems logical, it is convenient to emphasize it. If the container
is not covered, the steam will escape and will not do its job. For safety, a small opening can be
left to prevent accumulation of gas caused by the liquid

3. Do not remove the lid Avoid uncovering to check how the process is going. This will cause a
decrease in temperature and the food will not cook evenly.

4. Don't restrict yourself to just water The liquid used for steaming has no limits. Any input
can be used. From meat, fish or seafood broths to vegetable broths. Adding herbs or a few
drops of wine or lemon is also an option. The idea is to give a special and distinctive touch to
each meal.

Digame :v

De ley de ley ING …

Nooo hay le hago pausitas :v donde :v

Ok ok ING :v