Steaming and Suet

Question 1

What is the difference between direct and indirect methods of steaming

Answer 1

Direct steaming; food such as vegetables or fish are placed in a perforated or permeable container
sat over boiling water. The steam from this water cooks the food.

Indirect steaming; the food is enclosed in a sealed container e.g. sweet or savoury pudding in a pudding dish. This then sits on a trivet, surrounded by cheerily boiling water coming halfway up the side of the dish. The food within the container produces steam which stays in the container and cooks the food.

Question 2

Why is steaming can be a healthy method of cooking?

Answer 2

Minimal nutrient loss

Question 3

How do you prepare a pudding basin for steaming?

Answer 3

Need a large saucepan and lid.

A pleated layer of buttered greaseproof and foil sit tightly tied round the top of the pudding basin; the pleating allows for expansion as the pudding creates steam, the butter prevents the pudding
sticking to the paper whilst the string used to tie this paper/foil lid can act as a handle to lower the dish into the pan for cooking.

Pudding basin should be sat on a trivet

Question 4

What are rules for safe and effective indirect steaming.

Answer 4

The water should reach and be maintained at a heavy simmer/gentle boil throughout the cooking
process - have a separate pan to top up.

Do not remove the lid for the first 30 minutes.

Maintain the water level at halfway (no more than two-thirds) up the side of the pudding dish.

If the pan runs dry urn off the heat source and wait to cool slightly before adding water to prevent risk of steam burn.

Question 5

What is suet?

Answer 5

Suet is the raw, hard fat of beef, lamb or mutton found around the loins and kidneys

Question 6

What are uses for suet?

Answer 6

Suet pudding or suet pastry

Question 7

Suet Pudding is heavy and not risen?

Answer 7

The pudding was not put into the steamer quickly enough. Act quickly once the pudding is made to
get it into the steamer.
* The water was not boiling when the pudding was placed into the steamer
Lid was taken off too early

Question 8

The top of the suet pudding (after inverting) is brown/burnt?

Answer 8

The pudding was allowed to boil dry or the trivet forgotten

Question 9

The top of the suet pudding (after inverting) is soggy?

Answer 9

Water or steam got into the pudding (the paper/foil lid may not have been applied properly