The art of steeping: moist chicken, pork, and fish are easy to achieve - includes recipes - Special Issue: Quick, Light & Healthy

Sunset, Summer, 1997 by Barbara Goldman

If you're cooking small, lean pieces of poultry, fish, or meat, there's a technique that ensures they'll be succulent: steeping.

An adaptation of a classic Chinese cooking method, steeping is ideal for chicken breasts, fish steaks or fillets, and lean pork tenderloins, which otherwise easily over-cook and become dry.

Steeping is simple. All you do is put the food in boiling water, cover the pan, then immediately remove it from the heat. As the water slowly cools, the food cooks gently. Unlike boiling, steeping doesn't toughen food.

A steeping guide

FOOD                    WATER             STEEPING TIME

Chicken breast halves,
boned and skinned

1/2-3/4 pound           1 1/2-2 quarts    15-20 minutes
3/4-1 1/2 pounds        3-4 quarts        15-20 minutes

Fish steaks or fillets

1/2 pound (or less)     1 1/2-2 quarts    6-8 min. per in. thickness
1/2-1 1/2 pounds        3-4 quarts        6-8 min. per in. thickness

Pork tenderloins

3/4 pound (1)           3 quarts          20-30 minutes
1 1/2 pounds (2)        5 quarts          20-30 minutes

Note: Use pieces of food weighing about 3/4 pound or less. Food must
be covered with at least 1 inch of water. Pieces can overlap, but
water needs to flow between them. Let stand undisturbed for minimum
steeping time before checking for doneness.