What Is the Difference Between Corned Beef And Pastrami?

Have you ever been sitting at a deli and thought, “What is the difference between corned beef and pastrami?” Yeah, me too. When I was younger, I feel like I tried to get to the bottom of it. I was familiar...

Cooking rice in a Yunnan steam pot

by LilRedHen 1 year ago

I have just bought one of these beautiful steam pots, but the recipe book that came with it is entirely written in Chinese. Generally speaking, I don't think I will have a problem finding recipes ...

Dim sum sticking to steamer

by biggreenmatt 1 year ago

Hey all, Bought a whack of frozen dim sum to try and alleviate cravings while the Rona keeps me away from the Cantonese (and every other) joints. Can't get em to stop sticking to my steamer, wh...

White fluffy bun from dim sum steamed pork or sweet bean buns?

by mushroomaffairs 2 years ago

This is my second attempt trying to make these things. Last night I used a yeast dough recipe but they came out having a somewhat gross offputting cheese flavor. I think it was from the yeast. A...

Steaming ham

by lanilu 2 years ago

Has anyone out there other than me use a pasta pot with insert to steam ham in? I have a large pasta pot that I have been using for over 25 years to steam ham when the oven is full of turkey and ...

White deposit on non-stick pan after steamed kale

by borisabrams 2 years ago

hey, pretty self explanatory title. I put some baby kale in a nonstick pan, added a splash of water, covered it and when as soon as i took the unseasoned kale out the pan, i noticed there was this ...

What's the gunk left in the pot when cooking whole lobster and crabs?

by reedux 2 years ago

I don't mean the tomalley in the carcasses. when steaming a pot of lobster or crabs, there's always this thick white/yellow/green gunk left behind in the pot. always wondered what it was, and if ...

Steaming Frozen Shrimp: Thaw First or Cook from Frozen?

by damian 9 years ago

I never plan ahead enough to defrost in the fridge. The choices are to thaw under running water, or steam from frozen. Which tastes better, in your experience? Bonus question: For thawing unde...

Rice cookers... a revelation?

by Idas 8 years ago

HI, I have been researching getting a stainless ricecooker (to avoid aluminum and non-stick chemicals) and almost bought a Buffalo smart cooker. Then I went to our Auntie's house for dinner and s...

Cooking at higher temps bad for your health?

by newbiefor1 4 years ago

What Temperatures are we talking about here? I never burn my food but I like to bake chicken at 400 and up and I like to cook my steaks on high heat on the grill and.. I like to use my broiler... ...

Steamed meat

by paykhe22 4 years ago

Has anyone steamed ground beef before? Is it as simple as putting it in a steamer and covering it?

What is the best way to cook pastrami for a sandwich??

by MiaSmash 8 years ago

I usually grill pastrami (&corned beef) for our hot pastrami sandwiches and reubens on a flat top at work, I feel it's tastiest. However, the other cook steams it. What is the difference between gr...

March 2009/July 2012 COTM Fish Without a Doubt: Poaching, Steaming, & Boiling

foxy fairy
by foxy fairy 13 years ago

**March 2009 Cookbook of the Month** is Fish Without a Doubt by Rick Moonen and Roy Finamore Please post your full-length reviews of recipes for poaching, steaming, and boiling here. Please men...

How to cook frozen steam buns

by hlbones 15 years ago

I got some frozen steam buns in Chinatown and tried to cook them. I steamed them in a bamboo steamer (over a wok); one for 15 minutes, the other for 20. I guess they came out done, but in both case...

Stuffed Peppers - pre cooking peppers

by michaeljc70 10 years ago

I usually make my stuffed peppers by cooking them wrapped in foil for 15 in the oven to help soften them. I then stuff them with cooked stuffing (rice, pork, etc). I am wondering if microwaving t...

How long to steam daikon cake from grocery store

by learntocookchinese 6 years ago

I bought this from Ranch 99. I don't know if it's cooked or not (anyone know?). Last time, I sauteed on the stove and it turned out pretty good. This time, I'm thinking of steaming in my Instant...

Cookware for Healthy Eating

by drrayeye 6 years ago

About two years ago, I set out to do most of my cooking at home, to improve my health through a more balanced diet--difficult when I ate out so much. Without formal dieting or exercise, I lost 45 ...

"Until Clams Open"

by lamb_da_calculus 8 years ago

I'm learning how to cook clams and have been steaming them. Virtually every recipe uses some form of the "until open" instruction, and I'd like to check that I'm interpreting this correctly. Doe...

Spruce up frozen steamed vegetables

by chowhormones 6 years ago

Due to time constraints lately, I've been preparing lots of frozen vegetables by steaming. We eat it as a side (not adding to main dishes). I normally do broccoli, or spinach, or peas, or brussels ...

Steaming--can you flavor things?

by JonL 7 years ago

I'm using a steel steamer -- a deep pot with a perforated 'basket' that sits atop with a glass lid on top of the whole rig. Unlike something like mussels steamed in wine where the mussels actual...

Steaming Hot Dog Buns at Home

by tdmort 10 years ago

I am having friends over for dinner today for Chicago Style Dogs. We are excited to attempt this at home as wel went on a road trip to Chicago recently and fell in love with the dogs. I have all ...