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Add water; reduce heat to medium and cook, covered, until tender, 1-2 minutes. Adding water or wine creates steam, which helps the sprouts finish cooking and become tender.
Brussels sprouts—which are in the same veggie family as broccoli, cauliflower, cabbage, kale and collard greens—can be prepared in numerous ways, including steamed, shaved thinly for salads or ...
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Food steamers are used to cook or prepare various foods with steam heat by means of holding the food in a closed vessel reducing steam escape. This manner of cooking is called steaming . Couscoussier – a traditional double-chambered food steamer used in Berber and Arabic cuisines (particularly, the Libyan, the Tunisian, the Algerian and the ...
Traditional rice steamers in Laos. Steaming is a method of cooking using steam. This is often done with a food steamer, a kitchen appliance made specifically to cook food with steam, but food can also be steamed in a wok. In the American Southwest, steam pits used for cooking have been found dating back about 5,000 years.
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A steam cooker catchment which collects water with condensed nutrients Broccoli in a metal steamer pot. Most steam cookers also feature a juice catchment which allows all nutrients (otherwise lost as steam) to be consumed. When other cooking techniques are used (e.g., boiling), these nutrients are generally lost, as most are discarded after ...
Brussels sprouts. Radishes. Sunchokes. Carrots. ... parsnips are incredibly versatile — you can steam, roast, grill, purée, or mash them. ... or even roasted sheet-pan meals. Arugula. Peppery ...