Cuisinart WOK-703C - Manuel (Page 7)

Cuisinart has included a steamer rack with your wok. The steamer rack should be
placed inside the wok with the triangle-shaped feet facing down. The steamer
rack is meant to hold your food over simmering or boiling water while the steam
surrounds and cooks the food.
When steaming food such as unseasoned vegetables, they may be placed
directly on the steaming rack. Other foods and preparations are more
appropriately steamed when placed on a heatproof plate (glass, porcelain, or
ceramic) that will fit on the steamer rack with at least 1-inch (2.5 cm) clearance
around the circumference of the plate to allow steam to rise and circulate. The
steamer rack can also be lined with parchment paper or large vegetable leaves
such as lettuce, spinach or kale (find one that complements the foods you are
steaming). Another option is a traditional bamboo steamer, which can be used
directly in the wok without the steaming rack – always allow for the suggested
clearance between water and the steamer rack or bottom of bamboo steamer.
To begin, place the steamer rack inside the wok. Add 6 cups (1.5 L) of water and
turn the temperature control knob to 400°F (200°C) to bring the water to a boil.
Once the water begins to boil, lower the temperature to 200°F (90°C) to simmer
the water. The water is simmering when you see the bubbles just begin to break
the surface of the water.
Place the food you intend to steam on the steamer rack, a heatproof plate or line
the steamer rack with parchment or vegetable leaves. Arrange the foods as
evenly spaced as possible in a single layer – avoid piling foods which will
interfere with even steaming.
Place the cover on the wok to keep the steam from escaping while cooking.
Tips and Hints:
• The amount of liquid for steaming is important. Too little and it will boil
away before steaming is finished, too much and the liquid may bubble up
and actually boil the foods. Liquid should not be higher than 1 inch
(2.5 cm) below the steaming rack.
• Remove lid as infrequently as possible during steaming. Each time the lid
is removed, steam is lost and cooking time is lengthened.
• When removing the lid during steaming, always lift away from your body to
prevent steam burns.
• Steaming times for vegetables will vary according to their density/
hardness. The densest vegetables should be added first. Denser
vegetables such as broccoli and carrots will require longer cooking times
than leafy greens, bok choy or snow peas.
• Foods to be steamed should be of a similar size for even steaming.
• The plate used for steaming may be lightly oiled or coated with cooking
spray to prevent foods (particularly meat and seafood) from sticking.
• Foods can be seasoned before steaming. Sprinkle food with dried herbs
or spices, or lay fresh herbs under, in or over the foods being steamed.
The steaming liquid can also be infused with herbs or spices to add
flavour.
• Steamed poultry, seafood and shellfish can be served alone or in salads or
other dishes, such as casseroles, that require further cooking.
• If you wish to prevent condensation on steamed foods, cover them with
foil or parchment before steaming.
Simmering/Poaching
Simmering is a slow, gentle way of cooking foods in liquid or stock. The liquid is
brought to the boiling point, and then heat is reduced so that the liquid is just
below the boiling point 203°–210°F (95°–99°C), when the bubbles just begin to
break the surface of the water. Poaching foods enhances delicate flavours and
allows flavours of the poaching liquid to be infused in the food.
When you are simmering, use enough liquid so that the foods you are cooking
are totally immersed in the liquid. Simmering/Poaching times will depend on the
particular food being cooked.
Tips and Hints:
• Meats and poultry are most often simmered in a stock. Fish and shellfish
can be simmered in a court-bouillon (a broth made by cooking assorted
vegetables and herbs in water for about 30 minutes, often flavoured with
wine or lemon), fish stock or clam broth.
• Vegetables can be simmered or poached in desired stock or water. Add
fresh or dried herbs to the liquid for added flavour.
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