Technique
Steaming: gentle, even heat that keeps moisture and shape. Dumplings, fish, custards and vegetables, with seasoning added before and after.
Steaming: gentle, even heat that keeps moisture and shape. Dumplings, fish, custards and vegetables, with seasoning added before and after.
23:15Discover the culinary science behind ancient Chinese dumplings as professional chef James Makinson breaks down the dough hydration, filling prep, and steaming techniques highlighted in Uncle Roger's latest reaction.
3:01Discover how to lift a classic side dish with The London Chef's quick and robust Potato & Kale Aloo, featuring professional tips on spice tempering and texture management.
11:36Discover the art of crafting Dakgogi mandu (Korean chicken dumplings) with this expert overview. Master the techniques of moisture control, filling prep, and professional steaming.
11:59Discover how to master the classic British Christmas pudding. This professional guide covers the structural role of beef suet, the science of brandy-soaked fruit hydration, and the tableside theatre of the perfect flambé.
55:13Master the culinary technique matrix with Stella Culinary School. Explore the science of collagen, the physics of pressure cooking, and precision braising methods.
15:57Discover the traditional art of crafting Korean pat-sirutteok. Learn key techniques for hydrating rice flour, texturing red beans, and layering for a perfect steamed finish.
15:07Discover how to master fluffy, oil-free pilaf with this professional guide. By focusing on starch management, precise steam control, and essential resting periods, you can deliver perfect grain separation and clean, vibrant flavours without any added fat.
12:45Discover how to lift a classic British steamed orange sponge pudding using an ingenious, cost-effective pantry shortcut: concentrated orange cordial. This guide explores both traditional steaming and high-efficiency microwave methods.
Shorts & reels
Sixty-second clips — one idea, one trick, no preamble.
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1:55Questions from the pass
For a 500g whole sea bass, steam over rapidly boiling water for 8 to 10 minutes. The internal temperature must reach 60°C. Season the cavity with ginger, spring onion, and light soy sauce before steaming, and finish with hot sesame oil immediately after cooking to release the aromatics.
Keep the steamer lid slightly ajar to lower the internal temperature to around 85°C. High heat causes the egg proteins to over-coagulate and squeeze out water. Cover the ramekins with foil to stop condensation dripping in, and steam savoury dashi custards gently for 12 to 15 minutes.
Line the bamboo basket with perforated greaseproof paper, reusable silicone mesh liners, or cabbage leaves. Ensure the water is at a rolling boil before placing the steamer basket on top. For raw pork and prawn dim sum (har gow), steam on high heat for exactly 6 minutes.
Season brassicas like broccoli or pak choi immediately after steaming to prevent salt from drawing out moisture during cooking, which causes wilting. For root vegetables, toss in salt and emulsified butter before steaming at 100°C for 8 minutes to ensure the seasoning penetrates the dense starch.
Use high-pressure steaming at 120°C for dense root vegetables, pulses, and brassicas to cut cooking times by up to 70% while preserving colour and vitamin C. Use atmospheric steaming at 100°C for delicate proteins like lemon sole, chicken breast, or dim sum, where intense pressure ruins the texture.
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