Plastic Vegetable Steamer
I'm starting to give my little nine-month meat and steamed fish. I tried the method with "Grandma's", ie 'with a covered dish over a boiling pot and the classic plastic vegetable steamer pot. In both cases, but 'the meat is a little' dry . . what do you use? I have also sold a set of plastic vegetable steamer in the microwave for steaming. you know? was cheap and so 'I wanted to try it . . why not do the grilled meat and fish baked in foil? or the fish is very good (at least, my son is crazy about you!) done in a pan with a splash of milk and chives, no condiments. I have the steam supply: I am very well, has more than 2 levels in the timer. So prepare industrial quantities of vegetables and fish is good, tasty and soft. you the advice. even if it "sucks" a very exaggerated amount of power!. I also use the electric one for fish and is particularly soft, but it's OK to put in the basket that regular pot. . Now I have a great, but when she was smaller I used to cook the baby . . I've got what the grain but there are all makes and prices, also do well to blender, I have always done the homogenized and fruit were Bonissima!. unfortunately not! I'm not a great expert, I have donated and I began to use it. For convenience I cook almost everything on Sunday, frozen, and thawed during the week. For this large makes me comfortable!. however, those who denigrate the kitchen to steam or bubble as a "diet" (which is synonymous with tasteless) mistaken . . the taste of steamed vegetables completely changes. between boiled potatoes and steamed potatoes there is an abyss. I am comfortable with the Cuocipappa Makeridea, paid around 60 euros. Cook and chop, so no dirty pots, dishes, chopper, but only one appliance that can be cleaned in two minutes. I put everything in the dishwasher, except for the pot, because I was injured and I had to change. The food is good. I eat my treasure them. I most often use of the homogenizer tefal steam that cooks well (with the points taken from the supermarket!). After steaming, still under a little 'cooking water and use to homogenize the meat (or fish, or fruit) that I steamed first. When I was at my mother-in-law, gave me the right way she's "grandmother" but in this dish I added barely a trickle of water and the pieces I did a little 'smaller than usual now it really enough for a few minutes cooking and the meat remained soft. and since water is the same as cooking, no nothing diperde nutrients ;-). I love photography and fact, and Apo 'grew up with his camera always at hand. For this started from very small to use it (like most of [. . ]. If you have questions or you want to contribute to the encyclopedia WhyMum. it with answers that come from your personal or professional experience, becomes a new friend of this site. We need you!. . . .
