Thursday, January 5, 2012

Things to Know Before Cooking Suasage With Steamer for Stove

Steaming is a simple cooking technique that can help to maintain the nutritional quality of the foods you eat. Steaming vegetables is a common cooking technique, but steaming meats dates back many years in Chinese culture. Using this cooking method for sausages will preserve the texture and taste of the meat you use.

Cooking Technique

To use a stove-top steamer for cooking sausages, you simply place the base pan on your stove-top burners, fill the base of the pan with a small amount of liquid and place the upper rack pan over the base pan. Cover the upper rack pan with foil and lay the sausages out in the pan so they are not touching. Place the lid on the steamer and allow the water in the pan to boil until the sausage is fully cooked. Using a broth, wine, beer or other flavored liquid will pass those flavors into the sausage as the liquid boils.

Safe Preparation

As with any type of meat preparation, it is crucial that the centers of your sausages reach a high enough temperature to kill any harmful bacteria that may be present. Ground beef, lamb and veal sausages need to reach an internal temperature of 160 degrees Fahrenheit. Pork sausages need to reach the same temperature. Sausages made from chicken, turkey or other poultry need to be slightly warmer, at 165 degrees Fahrenheit.

Nutrient Loss

Steaming is a delicate cooking method that can help preserve some of the nutrients you get from sausage. Unlike boiling sausages, steaming will not leech out the high vitamin C content of turkey sausages or the B-vitamin content of pork and beef sausages. Baking can also break down the nutrients in the sausages due to the high heat. Steaming uses a lower heat and a longer cooking time to prevent this.

Fat Content

One of the primary advantages of steaming sausages instead of baking or frying them in a skillet is the reduced fat content. With traditional cooking methods, fats from butter or oil may be necessary to prevent the sausages from sticking to the pan while they cook. The moisture present from steaming foods will prevent them from sticking to the pan without adding extra fat to an already fatty food.

 
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