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<p>[QUOTE="evelyb30, post: 9873149, member: 36"]If all else fails, throw a baking pan on a lower rack with water in it. Improvised steam oven here we come. </p><p><br /></p><p><br /></p><p><br /></p><p>Egg whites make total sense. It's what Jews use as a leavening agent in Passover cooking to this day. You can't use "leaven" as it's forbidden, but beaten-in air works fine for some things. It also has the advantage of working in really humid or hot climates, which might kill the effectiveness of baking powder.</p><p><br /></p><p>Vietnamese traditional desserts are cooked or steamed too, from what I recall. The French brought some things with them which were cheerfully adopted and adapted for local conditions. (banh mi is fusion cooking!) The Portuguese are responsible for panko crumbs; they brought the idea for white bread with them when they sent missionaries to Japan. THe Japanese didn't keep the Catholicism, but steamed white bread (no crust as such) went into the lexicon.[/QUOTE]</p><p><br /></p>
[QUOTE="evelyb30, post: 9873149, member: 36"]If all else fails, throw a baking pan on a lower rack with water in it. Improvised steam oven here we come. Egg whites make total sense. It's what Jews use as a leavening agent in Passover cooking to this day. You can't use "leaven" as it's forbidden, but beaten-in air works fine for some things. It also has the advantage of working in really humid or hot climates, which might kill the effectiveness of baking powder. Vietnamese traditional desserts are cooked or steamed too, from what I recall. The French brought some things with them which were cheerfully adopted and adapted for local conditions. (banh mi is fusion cooking!) The Portuguese are responsible for panko crumbs; they brought the idea for white bread with them when they sent missionaries to Japan. THe Japanese didn't keep the Catholicism, but steamed white bread (no crust as such) went into the lexicon.[/QUOTE]
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