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Steaming and submersion cooking — Khushbu Singhal


I’ve launched into bamboo steamer business. I’m into healthy food and exercise, so this is perfect for me. Here are observations of an expert: Moist heat techniques – steaming, cooking en papillote, shallow poaching, deep poaching and simmering are liquid and or water vapor based cooking. Steaming Cooking is done by water vapor in a closed vessel. Steamed foods don’t lose much of their color. This method doesn’t impart their own flavor as the frying or roasting does. So […]

via Steaming and submersion cooking — Khushbu Singhal

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6 responses to “Steaming and submersion cooking — Khushbu Singhal

  1. Looks good! Also thank you for your comments on my blog brother!

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