818-Lancastor Fanning. Saturday, February 21, 1998
Consuming
Thoughts
by
Fay Strickler
a enn State Extension Home
Economist For Berks Co.
As Lenton season approach
es, you'll find many specials on
finfish and shellfish at the
supermarket. If you're looking
for a new way to serve seafood,
why not try steaming.
Steaming offers one of the
best preparation methods for
accenting the natural tastes of
seafood. The delicate textures
and pure flavors are enhanced
because the seafood cooks in its
own liquid.
Steaming fish and shellfish is
easy. In poaching, food is cooked
in liquid; in steaming, over liq
uid. Any seafood can be
steamed-fillets, steaks, dressed
fish, and shellfish in the shell or
shucked
Fish and shellfish can be
cooked over water alone or over
liquid to which you've
added seasonings such
as wine and fresh
herbs. Flavored liquid
will impart a subtle
taste. Seasoning the
seafood itself will give
a more distinct flavor.
Steamed seafood
needs little or no fat
for cooking
Shellfish m the
shell can be steamed
to preserve juices that
blend with the cooking
liquids to form a
broth Try steaming
clams over water, wine
or fish stock to which
>ou ve added herbs,
butter and garlic
When the clams are
done, serve the liquid
as a dripping sauce
Do not, however, try
this with oysters The
shells can't be cleaned
well enough to yield a
potable broth.
Lean fish such as
flounder, grouper and
snapper are generally
better steamed than
oily fish.
A variety of steam
ers is available, rang
ing from electric to
stove top to bamboo.
Or you can improvise
Use a collapsible veg
etable steamer, colan
der, roasting trivet or
roasting pan with
rack. Always oil the
rack or steamer except
when steaming
unshucked shellfish.
Be sure to use a pot
large enough for
steam to circulate
Cooking in a brown-in bag is
also a form of steaming. You can
also use packets of aluminum
foil. But do not use foil if the
recipe contains any acidic ingre
freely. And use a tight fitting lid. dients.
, c j The amount of liquid needed
A great way o s amse 00 f or steaming is determined by
!S to arrange it is a shallow dish cookin | time . For most
above the liquid. Use a low seafood> a | out an inch is
flare-sided heatproof platter. If r ired- With a bamboo steam .
Ta u raCk ’ SUpP ° rt er, use more. Pour the liquid to
the dish with a tnvet or canning within
an inch or two of the
jar rings. steamer base.
Seafood steamed in a dish start the cooking time when
collects juices. The flavorings the li id begins to boil steam
are not lost, but are more pro- ig visibl and food is laced over
nounced. Use the juice in place it and covered . The H id should
of sauce or as the base for one. bubb , e but not boi ,
For a basic steamed fish dish, Remember that fish contin .
arrange four fillets or steak on U(J to cook in a covered t after
platter. Pour a couple table- heat ig off Removed the
spoons of dry white wine over seafood from the steam as soon
them. Sprinkle with salt, freshly ag Rig done
ground black pepper, minced
green onion and minced fresh
parsley. Set the platter over
steam, cover and cook until the
fish flakes easily with a fork,
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about eight to ten minutes. An
easy dinner for four.
A Yunnan pot is popular for
steaming. It s an unglazed clay
or glazed ceramic bowl with a lid
and a central chimney. Food is
placed in the trough surround
ing the chimney. The pot is set
over a saucepan of steaming
water. Steam rises up the chim
ney, condenses on the lid and
falls over the food in a light
mist.
Berks County 4-H Beef Club
The first Berks County 4-H
Beef Club meeting of the year
was held Jan. 27 at 7:30 p.m. in
the Berks County Ag Center.
The election of the officers
took place and are as follows:
president, Kyle Zerbe; vice pres
ident, Kelly Dietrich; secretary,
Emilie Miller; treasurer, Ben
Workshop Focuses
On Women’s
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Weist; news reporter, Kristy
Dietrich, Lisa Phillips, and Jill
Neiman; and social chairmen,
Matt Manbeck and Kelly
Phillips.
Other business was the intro
duction of teen leaders, the for
mation of committees, and farm
visit schedules. The next meet
ing will be held Feb. 24 at 7:30
p.m. in the Ag Center.
O