Mastering the Steam
When you boil, flavor leaks into the pot. When you steam, flavor stays locked inside the cell walls of the food. It is the cleanest way to move an ingredient from raw to ready while maintaining its structural integrity.
The seal is everything.
Your lid must fit tight enough that you don't see thick clouds escaping; if it doesn't, lay a clean kitchen towel over the pot before placing the lid on.
- Heavy-bottomed pot
- Bamboo steamer or metal colander
- Tight-fitting lid
- Tongs
What goes in.
- 1 lbBroccoli florets, green beans, or snap peas
- 1 inchWater, for the base of the pot
Watching the Color
Vegetables are done the second they turn vibrant—bright green for broccoli, translucent for snap peas. Pull them off the heat immediately so the residual steam doesn't turn them mushy.
The method.
Prepare the liquid
Pour one inch of water into your pot. Add a splash of soy sauce, a slice of ginger, or a clove of garlic to the water to infuse the steam with aromatics.
Arrange the food
Place your ingredients in the steamer basket. Ensure they are in a single layer or a loose pile so the vapor can circulate freely around every piece.
Seal and heat
Bring the water to a boil, then drop to a simmer. Place the basket on the pot and lock the lid. Steam broccoli for 4 minutes, fish fillets for 6 to 8, or dumplings for 10.
Other turns to take.
Aromatic Base
Replace plain water with vegetable stock or add lemongrass and lime leaves to the liquid for a subtle infusion.
When it doesn't go to plan.
Never let the water touch the bottom of your steamer basket; the food should be cooked by vapor, not by poaching.
Cut your vegetables into uniform sizes so the smaller pieces don't turn to mush while waiting for the larger ones to finish.
If steaming fish, lay it on a bed of bok choy or parchment paper to prevent it from sticking to the steamer slats.
The ones that keep coming up.
How do I know if I have enough water?
One inch is usually enough for 15 minutes. If you are steaming something that takes longer, peek after 10 minutes; if the pot is dry, add boiling water from a kettle.
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