Steaming Vegetables
The goal of steaming is to cook vegetables until they are tender enough to bite through, but still firm enough to hold their shape. When you get it right, the color of the vegetable should look brighter than it did when it was raw.
Consistency is your main tool
Cut your vegetables into uniform pieces so they all reach doneness at the same time. Never crowd the basket; you need space for the steam to circulate around every piece.
- Pot with a tight-fitting lid
- Steamer basket or stainless steel insert
- Tongs
What goes in.
- 1 lbBroccoli florets, green beans, or sliced carrots
- 1 inchWater
- To tasteKosher salt
Keep the lid down
Every time you lift the lid, you lose the temperature and the pressure required to cook. Trust the timer and the sound of the water boiling rather than peeking.
The method.
Prepare the water
Pour one inch of water into your pot. Place the steamer basket inside and ensure the bottom of the basket sits above the water line.
Bring to a boil
Cover the pot and bring the water to a rolling boil over high heat. You should hear the water bubbling aggressively.
Add the vegetables
Carefully remove the lid, add your vegetables to the basket, and immediately replace the lid. Reduce the heat slightly to maintain a steady simmer.
Test for tenderness
Start checking at four minutes. Poke the thickest part of a vegetable with the tip of a paring knife. If the knife slides through with no resistance, they are done.
Remove and season
Remove the basket from the pot immediately. Transfer the vegetables to a bowl and season with salt while they are still hot.
Other turns to take.
Aromatic Steaming
Add a smashed clove of garlic, a few sprigs of thyme, or a piece of ginger to the water in the pot to infuse the vegetables with subtle scent.
When it doesn't go to plan.
Use a metal steamer basket for the best heat transfer.
If you are steaming multiple vegetables, start the hardest ones (like carrots) first, then add softer ones (like broccoli) halfway through.
Do not let the pot boil dry; check the water level if you are steaming for longer than 10 minutes.
The ones that keep coming up.
How do I stop them from overcooking?
If you aren't serving them immediately, drop the steamed vegetables into a bowl of ice water for 30 seconds to halt the cooking process.
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