Steaming - The Victorian Way
From 'The Dictionary of Daily Wants' - 1859
STEAMING. The application of steam to culinary purposes has much to
recommend it, especially in large establishments, which may be so fitted up with the
apparatus as to admit of the process being conducted on an extensive scale, with very
little trouble to the cook. Steaming may be conducted on a small scale, with a common
saucepan or boiler, fitted with a simple tin steamer. By means of a kettle fixed over
it, the steam of the boiler in the kitchen-range may be made available for cooking in
the manner shown in the engraving, which exhibits fish, potatoes, and
sauces, all in progress of steaming at
the same time. In the apparatus especially designed for the purpose, the meat is placed
in a kettle with a valve to it, and without water. Steam is introduced; and, according
to the pressure of the valve, will be the temperature at which it is steamed. If there is
no valve, it will not rise above two hundred and twelve degrees; but with a very slight
weight upon a common metal plug, it soon rises to two hundred and forty degrees, or even
higher. There is much less waste in this way, both of heat and of the pieces of the meat;
and, in point
of economy, therefore, the plan is a very good one. The steam kettles may be placed
at any moderate distance from the fire, and the pipes being furnished with stopcocks, the
steam is either admitted at the full or partially, and under pressure or not, a waste-pipe
being also fitted. Vegetables steamed in this way, ar particularly tender, but not of
quite so good a colour as in boiling. When it is desirable to boil water by steam for the
purposes of cooking, as for some of the vegetables, soups, &c, it is only necessary to
fill any of the above steam kettles with water, and then turn on the steam as usual.
The water is soon heated to the boiling point, and then acts exactly as if placed on an
ordinary fire.
