Idlis and Dhoklas (among other things) are a testament to the fact that steaming is by no means a process new to Indian cooking. In this episode, Payal talks primarily about steaming in the context of vegetables. Starting on a cautionary note about steam burns and ideal steaming arrangements, she goes on to talk about commonly-employed methods of steaming, ranging from the classic stove or other cook-top method to steaming in the oven and the microwave. This is a fun section that answers all our "but why?" questions - why do unpeeled potatos steam better than peeled ones? Why put less water when you're steaming in the oven or microwave? Who knew steaming was even involved whilst making custard or caramel pudding (looks like steaming isn't as bland a subject as we thought, hmm?). Now for the practicalities - Payal shares precise steaming times for some common vegetables, and segues into the related process of poaching, which she mentions seems tricky to handle nonvisually. Tell us what you think, though, whether you've tried it before, how it has turned out for you, and if you have any blindy tricks that make things easier for you. Give the episode a listen, visit us on our social media hangouts and do share with us what you think - we'd love to hear from you!

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