File:Long steamed root vegetables.jpg: Difference between revisions
Jump to navigation
Jump to search
Pat Palmer (talk | contribs) ({{Image_Details |description = Nishime dish: long-steamed root vegetables |author = Pat Palmer |copyright = none |source = Pat Palmer |date-created = 1-20-2017 |pub-country = USA |notes = Nishime is a long-steaming cooking technique from Japanese cooking. It is typically used for root vegetables in winter. It requires a heavy pot with a tight-fitting lid. Start with 1/2 inch water in the bottom, and pack in quartered onions on the bottom. Later in large chunks of o...) |
Pat Palmer (talk | contribs) mNo edit summary |
||
| (2 intermediate revisions by the same user not shown) | |||
| Line 1: | Line 1: | ||
== Summary == | == Summary == | ||
{{Image_Details | {{Image_Details | ||
|description = Nishime dish: long-steamed root vegetables | |description = Nishime dish: long-steamed root vegetables. This photo shows the vegetables after they have been steamed. Before steaming, the pot was filled to the brim. | ||
|author = Pat Palmer | |author = Pat Palmer | ||
|copyright = none | |copyright = none | ||
| Line 7: | Line 7: | ||
|date-created = 1-20-2017 | |date-created = 1-20-2017 | ||
|pub-country = USA | |pub-country = USA | ||
|notes = Nishime is a long-steaming cooking technique from Japanese cooking. It is typically used for root vegetables in winter. It requires a heavy pot with a tight-fitting lid. Start with 1/2 inch water in the bottom, and pack in quartered onions on the bottom. | |notes = Nishime is a long-steaming cooking technique from Japanese cooking. It is typically used for root vegetables in winter. It requires a heavy pot with a tight-fitting lid. Start with 1/2 inch water in the bottom, and pack in quartered onions on the bottom. Layer in large chunks of other root vegetables until the pot is full. With lid on, bring to a boil, then reduce heat to lowest setting for up to an hour as needed to get veggies tender. Make sure pot does not cook dry. Near the end of cooking, take off the lid and splash on some traditional organic soy sauce. Return lid, use pot-holders to lift pot and give it a few shakes (with lid on) to mix in the soy sauce, then bring back to a steam and let steam an additional 5 minutes. You can also throw in some greens with the soy sauce, or even a little nut sauce (peanuts, tahini, almond butter) dissolved in water. Steam 5 more minutes, then remove from heat. There will be delicious juices in the bottom of the pot. Eat the veggies, but also drink the delicious juice all up. | ||
|versions = | |versions = | ||
}} | }} | ||
== Licensing == | == Licensing == | ||
{{PD|author}} | {{PD|author}} | ||
Latest revision as of 12:19, 13 September 2022
Summary
| Title / Description
|
Nishime dish: long-steamed root vegetables. This photo shows the vegetables after they have been steamed. Before steaming, the pot was filled to the brim. |
|---|---|
| Author(s)
|
Pat Palmer |
| Copyright holder
|
none See below for license/re-use information. |
| Source
|
Pat Palmer |
| Date created
|
1-20-2017 |
| Country of first publication
|
USA |
| Notes
|
Nishime is a long-steaming cooking technique from Japanese cooking. It is typically used for root vegetables in winter. It requires a heavy pot with a tight-fitting lid. Start with 1/2 inch water in the bottom, and pack in quartered onions on the bottom. Layer in large chunks of other root vegetables until the pot is full. With lid on, bring to a boil, then reduce heat to lowest setting for up to an hour as needed to get veggies tender. Make sure pot does not cook dry. Near the end of cooking, take off the lid and splash on some traditional organic soy sauce. Return lid, use pot-holders to lift pot and give it a few shakes (with lid on) to mix in the soy sauce, then bring back to a steam and let steam an additional 5 minutes. You can also throw in some greens with the soy sauce, or even a little nut sauce (peanuts, tahini, almond butter) dissolved in water. Steam 5 more minutes, then remove from heat. There will be delicious juices in the bottom of the pot. Eat the veggies, but also drink the delicious juice all up. |
| Other versions
|
If there are other versions of this media on CZ, please list them here. |
| Using this image on CZ
|
, then copy the code below to add this image to a Citizendium article, changing the size, alignment, and caption as necessary.
|
Image issue? Contact us via the email below.
Please send email to manager A T citizendium.org .
Licensing
This media, Long steamed root vegetables.jpg, is in the public domain
This work has been released into the public domain by its creator.
This applies worldwide and in perpetuity.
You may freely copy, distribute, display and perform this work, as well as make derivative and commercial works.
File history
Click on a date/time to view the file as it appeared at that time.
| Date/Time | Thumbnail | Dimensions | User | Comment | |
|---|---|---|---|---|---|
| current | 12:10, 13 September 2022 |  | 3,545 × 2,323 (1.08 MB) | Pat Palmer (talk | contribs) | {{Image_Details |description = Nishime dish: long-steamed root vegetables |author = Pat Palmer |copyright = none |source = Pat Palmer |date-created = 1-20-2017 |pub-country = USA |notes = Nishime is a long-steaming cooking technique from Japanese cooking. It is typically used for root vegetables in winter. It requires a heavy pot with a tight-fitting lid. Start with 1/2 inch water in the bottom, and pack in quartered onions on the bottom. Later in large chunks of o... |
You cannot overwrite this file.
File usage
The following page uses this file:
