Independent Leyton Orient Forum

https://www.bbcgoodfood.com/recipes/jam-roly-poly

I dont understand why you'd try and steam something that is wrapped in foil. What is the point?

It keeps it moist.

How? The thing is wrapped in paper and foil.

If you baked it, it would be a swiss roll no ?

I once asked Roger Federer the question of how to make a Swiss roll.
Apparently you push him down a hill.

i8ubutler wrote: ↑Sat Mar 09, 2024 2:53 pm If you baked it, it would be a swiss roll no ?

Dont think so.

Its baked in the oven, wrapped in foil and paper, with a tray of water. I dont understand the need for water.

Cook my haggis foil wrapped with water in the tin

Long slender neck wrote: ↑Sat Mar 09, 2024 4:40 pm

i8ubutler wrote: ↑Sat Mar 09, 2024 2:53 pm If you baked it, it would be a swiss roll no ?

Dont think so.

Its baked in the oven, wrapped in foil and paper, with a tray of water. I dont understand the need for water.

Because it’s a steamed dessert?

Nobody seems to be answering LSNs actual question - he’s not asking why you’d steam it, he’s asking (if I’ve understood correctly) how the process would be “steaming” if the thing to be cooked is sealed and steam can’t reach it, and why one would bother to steam it rather than cook it without

I think the answer/considerations are
1: that the seal isn’t air tight
Relevant in that in a dry oven the bake would lose moisture - the presence of steam circulating mitigates the loss of moisture
2: (speculating here) the way that steam circulates in an oven is different to the way that air circulates, and maybe has an impact on the cooking process

You need to seal it. I don’t understand how it’s hard to understand how steaming food works
Boiling water will create steam within the foil (which you don’t want to escape otherwise it won’t cook).

You still haven’t understood the point LSN was making, nor mine.

The foil and grease proof paper is wrapped around the roly poly

The roasting tin of water is down below, not sealed.

LSN’s question is “what does that water do?” which is what I answered.

Your most recent reply suggests you are talking about water within the roly poly which would turn to steam and still be sealed within the foil, maintaining moisture.
In that, you’re correct - the idea is in part to maintain moisture.

But on its own, that doesn’t address the need for water in a separate dish, which boils and evaporates so that steam can be filling the oven. My answer explained why it’s there.

I like your bizarre idea that in a hot oven a thing you’re baking won’t cook if it’s not sealed in foil though. The veil slips

Rich Tea Wellin wrote: ↑Sat Mar 09, 2024 10:46 pm You need to seal it. I don’t understand how it’s hard to understand how steaming food works
Boiling water will create steam within the foil (which you don’t want to escape otherwise it won’t cook).

Another recipe i looked up says to roll it up in paper and foil and twist the ends so its like a cracker. How's steam going to get in?

There’s a lot of people on this forum looking at that photo thinking you’ve wasted a perfectly good hat there

Long slender neck wrote: ↑Sun Mar 10, 2024 8:22 am

Rich Tea Wellin wrote: ↑Sat Mar 09, 2024 10:46 pm You need to seal it. I don’t understand how it’s hard to understand how steaming food works
Boiling water will create steam within the foil (which you don’t want to escape otherwise it won’t cook).

Another recipe i looked up says to roll it up in paper and foil and twist the ends so its like a cracker. How's steam going to get in?

The steam heats the cake faster than dry heat (think of humidity combined with sun vs just sun), the foil keeps its own moisture from escaping

Is that convection or something?

Think about an egg !

Why?

Just something I like to do on a Sunday. Good luck with the pudding, show us the results

Best way to cook is in a steamer and obviously make the rolly poly out of suet the same as a steak and kidney pudding and spotted willy
Cook over a saucepan of simmering water.

https://www.lakeland.co.uk/15182/lakela ... al-steamer

Not sure why my spotted willy keeps changing to willy !!

d**k d**k ffs

CEB wrote: ↑Sat Mar 09, 2024 10:41 pm Nobody seems to be answering LSNs actual question - he’s not asking why you’d steam it, he’s asking (if I’ve understood correctly) how the process would be “steaming” if the thing to be cooked is sealed and steam can’t reach it, and why one would bother to steam it rather than cook it without

I think the answer/considerations are
1: that the seal isn’t air tight
Relevant in that in a dry oven the bake would lose moisture - the presence of steam circulating mitigates the loss of moisture
2: (speculating here) the way that steam circulates in an oven is different to the way that air circulates, and maybe has an impact on the cooking process

3.
The fluid (milk) within the Roly Poly mix Inside the paper & foil is why the roly poly is steamed. This is also why the foil is wrapped loosely to allow the steam to gather in a sealed pocket.

A simple experiment
Use a bag of mixed veg split in 2 portions wrapped in foil.Add a table spoon of water in one & none in the other. One will be beautifully steamed one will not.

What’s a chwf?