Steam Cooker: A Healthy, Quick, And Easy Cooking Option

Steam cookers are a great way to cook food without sacrificing nutrient quality or taste. They are also one of the simplest ways to prepare vegetables. There are various types of steamers, including electric steamers, stove-top steamers, and steam ovens. Electric steamers are standalone appliances designed to cook food by using steam. Stove-top steamers, on the other hand, are simple houseware items that are inserted into a pot or pan and used on a stove or in a microwave. Steam ovens are great for dishes where you want to retain or add moisture to your food, such as chicken, fish, meat, bread, vegetables, fruits, grains, and desserts.

Using a rice cooker with a steam basket

A rice cooker with a steam basket is a great way to cook rice and steam food at the same time. This saves time and counter space, and can enhance the nutrients and flavour of your rice.

Firstly, check your instruction manual to see if your rice cooker can double as a steamer, and if it has a preset steam setting.

If you are steaming vegetables, clean and cut them before placing them in the basket. Vegetables with stiff skin, like squash or pumpkin, should be turned flesh-down. You can also steam meat and fish in your rice cooker, but always use foil to keep the flavours from seeping into the rice.

When steaming, always follow the product guide for timings, but be aware that these will vary depending on the toughness of the food. Rice usually takes around 35 minutes to cook, while vegetables will steam in around 5-15 minutes. To have your rice and vegetables ready at the same time, add the vegetables part-way through the rice cooking cycle.

If you are steaming large vegetables like squash or pumpkin, you will need to cut them into sections to fit in the basket, and steam them in multiple batches.

When steaming meat, you will need to experiment with cooking times and temperatures, and monitor the temperature with a meat thermometer. Chicken and other poultry should reach at least 165 F, while beef and pork must be cooked to at least 145 F.

You can also enhance the flavour of your rice by substituting an equal amount of chicken/beef/vegetable broth for water.

Steaming vegetables

Steaming is a great way to cook vegetables without sacrificing their nutritional value or taste. Here are some tips for steaming vegetables using different methods and equipment.

Using a Stove

There are several ways to steam vegetables on a stove. One way is to use a steamer basket, which is inserted directly into a pot or pan and placed on the stove. Add a little water to the pot, place the vegetables in the basket, and close the lid. Bring the water to a boil and let the steam cook the vegetables. The cooking time will vary depending on the type and amount of vegetables, but generally, you want them to be tender but still slightly firm.

Another way to steam vegetables on the stove is to use a heat-proof colander or steamer pan insert. Add an inch or two of water to a saucepan and insert the colander or steamer pan. Bring the water to a boil, then place the vegetables in the colander or steamer pan and cover the saucepan with a lid. Lower the temperature and steam until the vegetables are tender.

Using an Electric Steamer

An electric steamer is a standalone appliance that does the work for you. Simply add water and the vegetables to the steamer, close and lock the lid, and select the appropriate setting. Electric steamers often have multiple tiers, allowing you to cook different foods simultaneously.

Using a Microwave

To steam vegetables in the microwave, place them in a microwave-safe bowl with a small amount of water. Cover the bowl with plastic wrap, leaving one corner turned up to create a vent. Alternatively, you can cover the bowl with a plate or microwave-safe lid. Heat the vegetables in the microwave on high power for around 2-3 minutes, or until they are tender.

Using a Bamboo Steamer

To use a bamboo steamer, fill a wok or large pan with about 1-2 inches of water and bring it to a gentle simmer. Make sure the water doesn't touch the bottom of the steamer. Line the tiers of the bamboo steamer with parchment paper or cabbage leaves to prevent the food from sticking. Place the food in a single layer, leaving space for steam to circulate, and stack the tiers. Cover the food with the bamboo lid and place the steamer in the wok or pan. Steam until the vegetables are tender, checking occasionally to ensure the water doesn't boil dry.

Tips for Steaming Vegetables

• Don't add too much water to the steamer or pot, as this can ruin the meal.
• Bring the water to a boil before adding the vegetables.
• Don't steam for too long, as this can make the vegetables soggy.
• Enhance the flavour by using stock or herbs instead of plain water.
• Make sure the lid has a tight seal to prevent steam from escaping.
• Prepare the vegetables before steaming by adding herbs, spices, or garlic.

Steaming meat

Choosing the Right Cut of Meat

When steaming meat, opt for cuts that are naturally tender, such as tenderloin, striploin, ribeye, sirloin, or chuck. These cuts are ideal as they require less cooking time and are more likely to remain juicy and tender after steaming.

Preparing the Meat

Before steaming, remove the meat from the refrigerator 30 minutes beforehand to bring it to room temperature. Pat the meat dry with paper towels, as this will help the meat get a nice sear when cooking. Next, trim any excess fat from the meat and cut it into thin slices or steaks to ensure even and quick cooking.

Creating the Steaming Liquid

In a bowl, combine your choice of steaming liquid such as beef broth, cider, wine, water, beer, juice, or other liquids. You can also add dry spices and seasonings to the liquid to infuse extra flavour.

Marination

Marinate the meat slices or steaks with your preferred seasonings. You can use a combination of soy sauce, garlic, ginger, and a hint of sesame oil for a flavorful marinade. Alternatively, you can also add salt, pepper, and your favourite spices to the meat before marination.

Setting Up the Steaming Equipment

You can use a traditional bamboo steamer, a stainless steel steamer, or a steamer basket placed over a pot of boiling water. Ensure there is enough water in the pot, but it shouldn't touch the bottom of the steamer basket. If using a pot, a metal steam rack can be used to prop up the dish above the water.

Steaming the Meat

Arrange the marinated meat in a single layer on the steamer basket, ensuring they don't touch each other. Cover the steamer with a lid and let the meat cook. The cooking time will vary depending on the type of meat and the desired level of doneness. For beef, a safe internal temperature is 145°F (63°C) for medium-rare, 160°F (71°C) for medium, and 170°F (77°C) for well-done.

Checking for Doneness

To check if the meat is cooked to your liking, use a fork or a meat thermometer to test its doneness. For fish, it should start to flake away at the thickest part when done. Chicken should always be cooked thoroughly throughout.

Serving the Steamed Meat

Once the meat is cooked, it's time to plate and serve! Steamed meat can be served with a side of steamed vegetables, rice, or noodles. Garnish with fresh herbs like cilantro or green onions for an extra pop of flavour.

Electric vs. stove-top steamers

Steaming is a great way to cook food without sacrificing nutrient quality or taste. It is also one of the simplest ways to prepare vegetables after a long day of work. There are two main types of steamers: electric and stove-top.

A steamer basket is the most common way to steam vegetables. This simple piece of kitchenware is inserted directly into a pot or pan and placed on the stove or in the microwave. The process is simple: add a little water to the pot, place your vegetables in the basket, close the lid, and boil the water. The steam will cook your vegetables.

An electric steamer follows the same concept as a steam basket but is a standalone appliance designed to do the work for you on your countertop. You add water and vegetables, close and lock the lid, and select the appropriate setting. Electric steamers are available in various types, including those with multiple tiers that allow you to cook an entire dinner in one go. Smaller electric steamers, such as rice cookers, are designed for single items.

When deciding between an electric and a stove-top steamer, there are several factors to consider. Electric steamers are convenient as they free up hob space and allow you to set them and walk away. They are also useful for cooking an entire dinner in one go, saving time and effort. However, they are single-use appliances that take up counter space. Stove-top steamers, on the other hand, are versatile and can be used in various pots or pans on the stove or even in the microwave. They are also easy to store away when not in use.

Ultimately, the decision between an electric and a stove-top steamer depends on your specific needs and preferences. If you value convenience and the ability to cook multiple dishes simultaneously, an electric steamer may be the better choice. If you prefer a more versatile and storable option that can be used on the stove or in the microwave, a stove-top steamer may be more suitable. Reading reviews and considering your available space can help guide your decision.

Steaming without a steamer basket

Steaming is one of the easiest ways to cook whole hearty vegetables, and you don't need a steamer basket to do it. Here are some ways to steam vegetables without a steamer basket:

Using a Strainer or Colander

Choose a saucepan that's wide enough to hold a metal strainer or colander around the rim and deep enough that the strainer doesn't touch the bottom. Add about half an inch to an inch of water to the bottom of the pan, place the strainer over the pan, fill with veggies, and cook. Depending on the size of the strainer and the amount you're cooking, you may need to work in batches.

Using a Wire Cooling Rack

Add about an inch of water to a wide saucepan, Dutch oven, or roasting pan. Place the cooling rack over the top of the pan, add the veggies, and cook.

Using a Splatter Screen

Fill a wide saucepan with water and place a splatter screen over the top. Add the veggies and cook.

Using a Foil Pie Tin

Take a foil pie tin and poke 12-16 holes in the base. Use a rolling pin to flatten it. Place the structurally intact tin upside down in a pot with a little water. Rest the flattened tin on top of the first and place your veggies on top.

Using a Plate and Some Foil

Find a plate that is oven-safe and slightly smaller than your pot. Make three large, solid balls out of aluminum foil and place them in the bottom of your pot. Add water and place the plate (with ingredients) on top of the aluminum foil balls.

Using a Microwave

Place your cleaned and chopped vegetables into a microwave-safe bowl with a lid. Add a tablespoon of water to the bowl, rest the lid on top, and microwave for 2-5 minutes.

Frequently asked questions