15
VEGETABLES
1. Cut the thick and hard stem of broccoli, cabbage and cauliflower.
2. Expose leafy green vegetables the least time possible to steam since they rapidly
lose their colour.
3. Add salt to the vegetables after steaming in order to receive better results.
4. Frozen vegetables must not be thawed prior to steaming.
5. Do not hesitate to place aromatic herbs with vegetables during cooking in order
to improve their taste.
6. Use a knife to prick the vegetables and check whether they are cooked.
Vegetable Type Weight /
pieces
Cooking
time
Information
Artichoke Fresh 3 medium
sized
46 – 51 Cut the stem
Asparagus Fresh
Frozen
400 g
400 g
14 – 16
17 – 19
Cross the stems to allow the
steam to pass
Broccoli Fresh
Frozen
400 g
400 g
17 – 19
19 – 22
Carrots, sliced Fresh 400 g 21 – 23 Stir at mid of cooking
Cauliflower Fresh 400 g 17 – 19 Stir at mid of cooking
Spinach Fresh
Frozen
250 g
250 g
9 – 11
19 – 21
Stir at mid of cooking
Beans Fresh 400 g 19 – 21 Stir at mid of cooking
Peas Fresh
Frozen
400 g
400 g
11 – 13
16 – 19
Stir at mid of cooking
Potatoes, sliced Fresh 400 g 21 – 22
MEAT AND POULTRY
1. The advantage of steam cooking is that all the fat can run off. For best results, use
tender and lean slices of meat
2. Do not hesitate to add aromatic herbs when cooking poultry.
3. Before serving any meat, check that it is properly cooked. Prick it or cut a piece of
meat to verify cooking level.
Meat Type Weight / pieces Cooking time
Poultry Filet without
bones
250 g
450 g
13 – 16
33 – 37
Pork Filet, spare rib,
chops
400 g 6 – 12
To Next Page
Loading...
