Magimix MULTIFUNCTION STEAMER - Manual (Page 14)

12
COOKING ADVICE
Do not overload the steamer baskets as this will prevent the steam from circulating freely.
Steam cooking is simplicity itself, but it requires produce of the utmost freshness and quality to
ensure optimum flavour.
To test if the food is properly cooked, pierce the thickest part with a knife. If it is cooked, the blade
will not meet any resistance.
Vegetables:
Scrape the vegetables instead of peeling them, so that they retain all their vitamins.
In the case of non-organic vegetables, we advise against re-using the cooking
water, as the pesticides will have dripped into it.
Cooking times depend on the nature, thickness and freshness of the vegetables. An early variety of
carrot, for example, will take less time to cook than a maincrop one of the same diameter.
Fish:
Leave the scales on whole fish so that they retain all their firmness. A slice of lemon or a pinch of
spices placed inside the cavity of a fish or on top of fillets will bring out the full flavour. If you have
to use frozen fish, increase the cooking time by 40% or 50%. There is no point defrosting the fish
beforehand.
You can lay the fish either directly in the basket, on a sheet of baking parchment, or a bed of
seaweed, bay leaves, fennel or any other herb of your choice, but make sure you leave gaps at
the bottom of the basket for the steam to circulate.
Meat:
Steamed meat is both tender and tasty. It can, however, look rather pale and dull,
which is why we recommend browning your meat over a high heat for 5 min in a large
casserole dish or frying pan before steaming it. That way, you will reap all the benefits
of steaming without losing the appetising golden brown exterior.
To keep a joint of meat or a leg of lamb rare while waiting for your guests to sit down at the table,
wrap it in kitchen foil and place it in one of the baskets. Leave the lid slightly ajar and turn the dial
to the “keep warm” position. Your meat will stay hot and pink!
Seasoning:
Remember that foods lose some of their salt during steaming. So if you like the taste of salt, you
will have to add a little after cooking. You can lightly season food before steaming it. You can also
give it extra taste by flavouring the water with herbs or a court bouillon.
Desserts:
Your Magimix steamer is perfect for making flans, creams and sponges. You can cook
them in individual ramekins, which will halve their normal cooking time. You can adapt
any dessert recipes involving a bain-marie to steam cooking. For instance, the
multi-function bowl is ideal for preparing chocolate fondues.