Steaming Basics
Mastering steam means shifting your focus from the temperature of a pan to the circulation of hot air inside a closed vessel. Once you understand the seal, you can cook anything from delicate greens to sturdy root vegetables with precision.
Watch the water level
Ensure your steaming vessel sits high enough that the water never touches the food. If the water boils over into the steamer, you are boiling, not steaming.
- steamer basket or bamboo steamer
- pot with a tight-fitting lid
- tongs
What goes in.
- 1 lbvegetables, cut into uniform pieces
- 2 inwater
Locking in the vapor
The effectiveness of steaming depends entirely on the lid. If steam escapes around the edges, the internal temperature drops, stalling the cooking process.
The method.
Prepare the water
Pour two inches of water into the pot and bring it to a rolling boil over high heat.
Arrange the food
Place your vegetables in the steamer basket. Do not overcrowd the basket; steam must be able to circulate between each piece.
Create the seal
Lower the basket into the pot and secure the lid tightly. Reduce the heat to medium-high to maintain a steady flow of steam.
Monitor the texture
Cook until the vegetables are tender when pierced with a knife. For green vegetables, aim for bright color and a slight resistance to the bite.
Other turns to take.
Aromatic Steam
Add sliced ginger, garlic, or lemon slices to the boiling water to infuse the vapor with scent before it reaches the food.
When it doesn't go to plan.
Cut vegetables into uniform shapes so everything finishes at the same time.
If your lid does not seal well, wrap a thin damp kitchen towel around the rim before placing the lid on top.
Lift the lid away from your face when checking doneness to avoid a sudden rush of hot steam.
The ones that keep coming up.
How do I know if the water has boiled away?
Listen for a change in sound. The steady 'hissing' of steam will turn into a sharper, metallic 'clinking' sound as the pot runs dry.
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