Steaming Seafood: Should You Use Boiling Water or Cold Water?
According to chefs, steaming seafood is often tastier than boiling due to the even cooking that steam provides. This method ensures the seafood doesn’t overcook or dry out, retaining its natural sweetness and tenderness. The steaming time will vary depending on the type of seafood.
So, when it comes to steaming seafood, should you use boiling water or cold water? The secret lies in using cold water instead of boiling water. This crucial step, often overlooked, prevents the seafood from developing an unpleasant fishy odor and maintains its delicious flavor.
Steaming seafood is often tastier than boiling, according to chefs.
For shrimp, steaming retains its sweetness and prevents shrinkage compared to boiling. It’s best to place the shrimp in cold water when steaming. Using boiling water can cause the proteins in the shrimp to seize up rapidly, resulting in a loss of nutrients and making it difficult to peel the shrimp without sticking to the shell. Allow the water to come to a boil, and then steam the shrimp for an additional 4-5 minutes for perfect doneness.
When it comes to crab and crayfish, steaming with cold water helps retain their delicious flavor and attractive color. Using hot water may cause a loss of sweetness and increase the likelihood of legs falling off during the steaming process. Place the crab on its back in the steamer and allow it to cook for about 10 minutes after the water comes to a boil. Avoid oversteaming to preserve the crab’s freshness and tenderness.
For Shellfish
Similar to shrimp and crab, direct exposure to hot water when steaming shellfish can cause the meat to contract, resulting in a strong odor and tough texture. Shellfish should only be steamed for 5-10 minutes; any longer, and they will become bland and shrink.
For Fish
When steaming fish, it is recommended to use cold water. If the fish is placed in boiling water, the flesh will quickly contract, affecting its taste and texture. Steaming fish with cold water helps retain its sweetness and makes the fish softer and more delicious. For an extra touch of flavor and moisture, you can add some chicken or pork fat to the steamer during the cooking process.
Tips for Steaming Seafood
The preparation stage is crucial to eliminating any fishy odor while maintaining the delicious flavor of the seafood. You can marinate the seafood in white wine or vinegar for about 3 minutes to reduce any unpleasant smell. Alternatively, soak the seafood in diluted lemon water for 3-5 minutes to neutralize odors.
The preparation stage is key to eliminating fishy odors while retaining flavor.
During steaming, enhance the flavor of your dish by adding a few slices of ginger, lemon, or crushed lemongrass to the steamer. Steaming seafood for around 10-15 minutes will intensify its flavor and make it more savory. Adding a splash of white wine to the steaming water will also help the seafood cook evenly and enhance its aroma and taste.
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