I recently discovered that poaching fish (simmer in liquid at a low temperature) is astonishingly fast. I’m not sure that it’s faster than steaming, which I haven’t explored, but it seems as though I hardly turn away and the fish is done.
Those blocks of soup are quick and tasty for poaching fish.
Second thoughts: It seems reasonable that liquid will transfer heat faster than gas, which would be a win for poaching. On the other hand, it’s necessary to heat a larger volume of liquid to get the process started, so that’s a countervailing factor.
I have this sort of steamer—interleaved pieces of metal which are somewhat difficult to clean, so I don’t use it much.
I recently discovered that poaching fish (simmer in liquid at a low temperature) is astonishingly fast. I’m not sure that it’s faster than steaming, which I haven’t explored, but it seems as though I hardly turn away and the fish is done.
Those blocks of soup are quick and tasty for poaching fish.
Second thoughts: It seems reasonable that liquid will transfer heat faster than gas, which would be a win for poaching. On the other hand, it’s necessary to heat a larger volume of liquid to get the process started, so that’s a countervailing factor.
I have this sort of steamer—interleaved pieces of metal which are somewhat difficult to clean, so I don’t use it much.
Now I’m looking at a microwave steamer, a flat metal steamer that fits in a pot, and bamboo steamers.
Having tried all kinds, this standalone stainless-steel one seems to work best, if you have space for it.