3. Effects of steaming:
(1) It makes vegetable food tender.
(2) It makes the protein of animal food harder than simmering, but not so hard as boiling does.
(3) It does not break up the food.
(4) It does not dissolve out the food substance.
(5) It causes little loss of flavour if closely covered.
STEEPING
1. Definition:
Steeping is a method of cooking, by pouring boiling water over food, and letting it stand in a moderately warm place.
2. Rules for steeping:
(1) Heat the steeping dish.
(2) Use water freshly boiled.
(3) Put the food in the hot dish, pour water over, cover closely, and set in a warm place.
(4) Let the food remain in the liquid until you have extracted what is desired.
(5) Strain off the liquid and use as required.
3. Effects of steeping:
(1) To heat and soften the food
(2) To extract the flavour and, sometimes, the substance of the food.