Steaming over oil?
Dec. 18th, 2012 07:33 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
desperanceWe came home last night to find a duck on the doorstep: so tonight I am cooking Chinese for the yogi. At the moment, the duck is steaming on a rack under a tent of foil in a roasting-dish over two burners, and a question just struck me. The steaming is leaking out all around, but the level of liquid is not dropping inside, so I guess it is happening as it ought, and every drop of evaporated water is replaced with a drop of rendered fat.
Which we will not in fact be pursuing this to its logical conclusion (soon enough we will dispense with the water and the foil, bathe the duck in soy & honey and roast it until crisp), but the logical conclusion must be that all the water goes away, and we would end up steaming the duck over seething fat. And the question that arises is, does this in fact constitute any part of any known cuisine? Steaming over fat or oil: does anyone do it, and what would be the benefit, if so?
Which we will not in fact be pursuing this to its logical conclusion (soon enough we will dispense with the water and the foil, bathe the duck in soy & honey and roast it until crisp), but the logical conclusion must be that all the water goes away, and we would end up steaming the duck over seething fat. And the question that arises is, does this in fact constitute any part of any known cuisine? Steaming over fat or oil: does anyone do it, and what would be the benefit, if so?