Stimmen - 2, Durchschnittliche Bewertung: 3.5
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Anleitung Zusammenfassung
Set to Rice Cooking and steam 5 - 7 minutes or until fish flakes when separated with a fork. Serve immediately with 2 tbsp (25 ml) salsa on each serving. Serves 4 6. Time the cooking manually. Unit will automatically switch to KEEP WARM, should water evaporate. 7. Stir vegetables occasionally. 8. Remove vegetables, then the steaming rack, and finally pour off the water. -10- MONK FISH IN PARCHMENT STEAMED MUSSELS IN WINE This steaming method may be used for any type of fish. Firmer fish handles better, whether cut in pieces or steaks. Slice a lemon through the center and cut off four thin slices. Use the remainder for juice. Combine in a cup 2 tbsp (25 mL) lemon juice 1 tbsp (15 mL) olive oil V4 tsp (1 mL) salt 1/4 tsp (1 mL) basil V4 tsp (1 mL) oregano V4 tsp (1 mL) black pepper Cut 2 pieces of parchment or cooking paper about 10" x 12" (25 x 30 cm). Place 1 piece of fish on each piece of paper. Pour on sauce and top with 2 slices of lemon. Fold paper over fish to seal. Tie with a string, if not secure. Place packets on steaming rack in rice cooker pan. Add 2 - V3 cups (500 ml) water to pan. Cover and set to Rice Cooking. Allow to steam 15 - 20 minutes. Serves 2 SALMON TENDERED IN LETTUCE Place a flat steaming rack in the rice cooker, pan and add 1 -1/3 cup (250 ml) water Wash and spread out 2 lettuce leaves Top each with 1 salmon steak a few drops of Japanese soya sauce a sprinkle of black pepper sprigs of fresh parsley or savory Fold lettuce over salmon to form a packet. Place packets on steaming tray. Cover cooker and set to Rice Cooking. Allow salmon to steam 10-12 minutes. To serve, cut through lettuce to reveal salmon. Serves 2 Introduce a Greek flavor. As a starter or for lunch, be sure to serve with chunks of bread for sopping the juices. In rice cooker pan place 2 lb (1 kg) mussels, scrubbed 1 onion, minced 1 stalk celery, minced 4 peppercorns 2 cups (375 mL) dry white wine Cover and set to Rice Cooking. Cook until all mussels open (discard any mussels that do not open). Put mussels into hot serving dish(es). Add 1 tbsp (15 ml) chopped parsley 1 clove garlic Continue to cook 3-5 minutes to develop the flavors. Pour over the mussels and serve. Serves 4 - 6 STEAMED BROWN BREAD Traditionally served with baked beans for Saturday night's supper in Canada's Maritimes. This bread can form an important part of a vegetarian menu. Sometimes called Indian bread. In medium bowl combine 1 -1/3 cup (250 mL) graham or whole wheat flour 2/3 cup (125 mL) cornmeal 1 tbsp (15 mL) brown sugar 1 tsp (5 mL) baking soda 2/3 cup (125 mL) molasses 1 cup (175 mL) buttermilk or sour milk Pour into greased 5-'Acup (1L) pudding mold or bowl. Cover dish with aluminum foil or cooking paper (softened by running under hot tap water). Secure with string or elastic. Pour 2-'Acups (500 mL) water in rice cooker pan. Insert steaming rack and place pudding mold or bowl on the tray. Cover and set to Rice Cooking. Steam for 2 hours: After one hour add 2 -1/3 cups (500 ml) more water. When water evaporates, the unit will switch to Keep Warm. Invert onto a board or serving plate. Slice and serve warm with butter. Serves 4 *lf pan is large enough, 5-'/s cups (1L) water may be added at the beginning of cooking. 11 COCCION AL VAPOR DE VEGETALES La cocción al vapor de vegetales hace que queden más materias nutritivas que en el caso de hervidura o cocción. Prepare los vegetales lavándolos, pelándolos, y después cortándolos en trozos de aproximadamente el mismo tamaño, colóquelos directamente sobre el plato de cocción al vapor, en una bandeja de bambú, en un plato de metal, cristal, o cerámica poco hondo, o en papel de aluminio. Después vierta 1 taza (180 mi) de agua caliente en la cocedora al vapor. Inserte el plato o la escudilla de cocción al vapor con vegetales y tápelo. Ponga el selector en “RICE COOKING" (cocción de arroz), y ajuste el tiempo de acuerdo con la tabla. Estos tiempos son aproximados. Ante los tiempos de cocción de los alimentos más frecuentemente cocinados para futura referencia. COCCION AL VAPOR DE VEGETALES FRESCOS Vegetal Cantidad Agua Tiempo Alcachofas: Redondas: enteras Jerusalén: peladas, enteras 2 -4 2 -4 1 -'A tazas (250 ml_) 2 tazas (360ml) 30 - 45 minutos 15 - 20 minutos Espárragos 8 oz (200 g) 'A tazas (50 mL) 5-10 minutos Alubias: Verdes, judías enteras cortadas 1 Ib (500 g) 1 Ib (500 g) 1 tazas (180 mL} 1 tazas (180 mL) 12-13 minutos 9-11 minutos Brécol: trozos 1 Ib (500 g) 1 tazas (180 mL) 5-10 minutos Remolacha: entera a trozos 1 Ib (500 g) 1 Ib (500 g) 1 tazas (180 mL) 1 tazas (180 mL) 30 - 35 minutos 26 - 30 minutos Coles daBruselas 10 oz (300 g) 1-'A tazas (250 mL) 6-10 minutos col: trozos 2 Ib {900 g) 2A tazas (125 mL) 12-15 minutos Zanahorias: pequeñas, enteras rodajas gruesas 1 Ib (500 g) 1 Ib (500 g) 2/i tazas (125 mL) *A tazas (1 25 mL) 10-12 minutos 12-15 minutos Coliflor: pequeñas 1 Ib (500 g) JA tazas (125 mL) 12-14 minutos Maíz en la ma...