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Silicone cups for chawanmushi
posted by PatriciaM on Sat, 2010-06-26 03:46
I have recently discovered that I have to stop any sort of frying or deep frying in my house until I can find a way to get rid of the nasty smoke that ensues. Hence I am turning to other cooking methods, and one of them is steaming.
I have already attempted and succeeded in making mushipan using silicone cups as Bronwyn described in this thread. It's a great hit with my daughter!
I am planning on trying chawanmushi pretty soon, and I was wondering if it will work with silicone cups as well. I've read that the mixture is a bit runny and I'm worried that the silicone cups won't be able to hold it well. I don't really have the proper ramekins to use for traditional steamed egg custards. What do you guys think?
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Depends on the silicon cups. Pour some water in them - do they spill? If they don't they should be fine. I have cooked various custards in my silicon cups, and they've all been good. The only issue is carrying them from where you fill them to where you cook them. The best thing to do is to put the cups in the top part of the steamer before you fill them, then you can carry it to the stove safely. Likewise if you are baking a custard in them, I put them on an oven tray to fill, then carry the whole tray to the oven. Or you can put the cups in the oven/steamer before filling them, but my glasses get all steamed up if I do that.
Bronwyn
My blog is Food and Shoes
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