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You Asked About . . .

Steamed Vegetables Cooking Time Table

June 15, 1989|JOAN DRAKE | Times Staff Writer

In response to the May 4 You Asked About . . . column on steaming vegetables, Gerald M. Feld, president of Trend Products Co., which manufactures a line of food steamers, gave us permission to print the following timetable. It's packed in the boxes of all their stainless-steel steamers.

VEGETABLES

Artichokes--

18 to 20 minutes

Asparagus--

Fresh--8 to 12 minutes

Frozen--8 to 12 minutes

Canned--7 to 10 minutes

Beans (string)--

Fresh--7 to 10 minutes

Frozen--10 to 12 minutes

Canned--8 to 10 minutes

Beets, sliced--

6 to 8 minutes

Broccoli--

6 to 8 minutes

Brussels Sprouts--

Fresh--12 to 14 minutes

Frozen--10 to 12 minutes

Canned--8 to 10 minutes

Cabbage--

Quarter, small--10 to 15 minutes

Chopped--6 to 8 minutes

Carrots, sliced--

Fresh--6 to 8 minutes

Frozen--8 to 10 minutes

Canned--5 to 7 minutes

Cauliflower, quartered--

12 to 15 minutes

Celery--

8 to 10 minutes

Corn on the cob--

Fresh--5 to 6 minutes

Frozen--5 to 6 minutes

Canned--4 to 5 minutes

Green peppers, sliced--

6 to 9 minutes

Mushrooms, whole--

14 to 16 minutes

Onions, small whole--

6 to 8 minutes

Peas--

Fresh--6 to 8 minutes

Frozen--10 to 12 minutes

Canned--6 to 8 minutes

Potatoes, small whole--

14 to 18 minutes

Spinach--

Fresh--8 to 10 minutes

Frozen--8 to 10 minutes

Canned--7 to 8 minutes

Sauerkraut--

6 to 8 minutes

Tomatoes, sliced--

4 to 5 minutes

Zucchini, sliced--

5 to 7 minutes

SEAFOOD AND FISH

Clams--

6 to 9 minutes

Oysters--

6 to 9 minutes

Lobster, small (meat only)--

8 to 10 minutes

Red snapper--

8 to 10 minutes

Salmon--

8 to 10 minutes

Shrimp, peeled--

5 to 7 minutes

Trout--

8 to 10 minutes

Whitefish--

8 to 10 minutes

FRUIT

Apples, 1/2 small--

12 to 15 minutes

Pears, 1/2 small--

12 to 15 minutes

MEAT

Beef Sausage--

8 to 10 minutes

Beef, sliced thin--

18 to 20 minutes

Chicken, sliced--

22 to 24 minutes

Frankfurters--

Fresh--3 to 5 minutes

Frozen--5 to 7 minutes

Pork Sausage--

8 to 10 minutes

BREAD

Rolls--

3 to 5 minutes

French bread--

3 to 5 minutes

Question: When I was growing up in Arkansas, my mother used to bake Jeff Davis Pie. Have you ever heard of it? I have no idea how to make it, but would really like to taste this old favorite again.

Answer: We found a recipe for the pie in "The New York Times Southern Heritage Cookbook" (G.P. Putnam's Sons: 1972) by Jean Hewitt.

JEFF DAVIS PIE

1/2 cup butter

1 cup sugar

1 tablespoon flour

3 eggs

1 cup whipping cream

1/4 teaspoon salt

1/2 teaspoon vanilla

1 (9-inch) unbaked pie shell

Cream butter and sugar together until light and fluffy. Beat in flour, eggs, cream, salt and vanilla.

Pour mixture into pie shell. Bake at 425 degrees 10 minutes. Reduce heat to 350 degrees and bake about 30 minutes longer or until set. Makes 6 servings.

Address questions on food preparation to You Asked About . . ., Food Section, The Times, Times Mirror Square, Los Angeles 90053. Personal replies cannot be given.

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