Steaming - The Victorian Way

STEAMING. The application of steam to culinary purposes has much to recommend it, especially in large establishments, which may be so fitted up with the apparatus as to admit of the process being conducted on an extensive scale, with very little trouble to the cook. Steaming may be conducted on a small scale, with a common saucepan or boiler, fitted with a simple tin steamer. By means of a kettle fixed over it, the steam of the boiler in the kitchen-range may be made available for cooking in the manner shown in the engraving, which exhibits fish, potatoes, and

sauces, all in progress of steaming at the same time. In the apparatus especially designed for the purpose, the meat is placed in a kettle with a valve to it, and without water. Steam is introduced; and, according to the pressure of the valve, will be the temperature at which it is steamed. If there is no valve, it will not rise above two hundred and twelve degrees; but with a very slight weight upon a common metal plug, it soon rises to two hundred and forty degrees, or even higher. There is much less waste in this way, both of heat and of the pieces of the meat; and, in point

of economy, therefore, the plan is a very good one. The steam kettles may be placed at any moderate distance from the fire, and the pipes being furnished with stopcocks, the steam is either admitted at the full or partially, and under pressure or not, a waste-pipe being also fitted. Vegetables steamed in this way, ar particularly tender, but not of quite so good a colour as in boiling. When it is desirable to boil water by steam for the purposes of cooking, as for some of the vegetables, soups, &c, it is only necessary to fill any of the above steam kettles with water, and then turn on the steam as usual. The water is soon heated to the boiling point, and then acts exactly as if placed on an ordinary fire.