Steaming Vegetables Properly
Steaming is the fastest way to cook greens and root vegetables while maintaining their original structure. Unlike boiling, where water draws out flavor and softens the cellular walls too quickly, steam preserves the integrity of the vegetable.
Watch the water level
Keep the water at least an inch below the bottom of the steaming rack so the food never touches the liquid directly. If the water bubbles up into the rack, your food will boil instead of steam.
- Large pot with a tight-fitting lid
- Metal or bamboo steaming basket
- Tongs
What goes in.
- 1 lbbroccoli florets, cut into uniform bite-sized pieces
- 1 cupwater
Judging by the Color
The moment your green vegetables turn a vivid, bright shade of emerald, they are finished. If they begin to turn olive or dull, they have stayed in the steam for too long.
The method.
Prep the pot
Add one inch of water to the pot. Place the steamer basket inside and ensure the water does not touch the bottom of the basket.
Boil the water
Bring the water to a full, rolling boil over high heat.
Load the basket
Add the vegetables in a single, even layer to the basket and immediately clamp the lid on tightly.
Steam and check
Keep the heat high. Start checking the vegetables after four minutes by piercing a thick part with a knife; there should be slight resistance.
Remove immediately
Transfer the vegetables to a serving bowl immediately so the trapped heat does not continue to soften them.
Other turns to take.
Aromatic Steam
Add a slice of ginger, a crushed garlic clove, or a stalk of lemongrass into the boiling water to gently perfume the vegetables.
When it doesn't go to plan.
Always cut your vegetables to the same size so they finish cooking at the exact same time.
If you have to steam in batches, add a splash of boiling water from a kettle to replace what evaporated before starting the next batch.
Do not crowd the basket; the steam needs to circulate around each piece to cook it.
The ones that keep coming up.
Can I use a colander?
Only if it is made of metal and fits securely inside the pot without preventing the lid from closing completely.
How do I know if the steam is escaping?
You will hear a steady hiss or see wisps of steam escaping from the edges of the lid; ensure the lid is weighted down or shifted to minimize this.