Steaming Food: Cooking And Temperature Maintenance Techniques

Steaming is a cooking method that uses moist heat from boiling water to cook food. When water boils, it vaporizes into steam, which is hot enough to cook food. The temperature of the steam depends on the pressure: the higher the pressure, the hotter the steam. Cooking with pressurized steam requires specialized equipment. Typically, food is steamed using a pot and a steamer basket, with the food placed in the basket suspended above the water. The hot steam circulates through the pot and cooks the food. This technique is known as compartment steaming. The lid should be kept on during cooking to maintain the heat and water level.

Steaming equipment: stove, pot, steamer basket, and lid

Steaming is a moist-heat cooking method that uses hot vapour to cook food without submerging it in water. This technique is made possible by using a stove, a pot, a steamer basket, and a lid.

The stove is the heat source that brings the liquid in the pot to a simmer. The stove's temperature can be adjusted to control the amount of steam generated and the cooking time. Modern stoves come with precise temperature controls, making it easier to steam food.

The pot is a container that holds the liquid, usually water, that will be heated to generate steam. The size and material of the pot can vary, but it should be large enough to accommodate the steamer basket and have a fitting lid to prevent steam from escaping.

The steamer basket is a crucial component of the steaming process. It is placed inside the pot, suspended above the simmering liquid, and holds the food being cooked. The basket ensures that the food is not submerged in the liquid, allowing it to cook gently in the rising steam. The steamer basket is typically made of stainless steel, bamboo, or silicone, each with its advantages. Stainless steel is durable and conducts heat well, bamboo absorbs excess moisture, and silicone is flexible and naturally non-stick.

The lid plays a vital role in steaming by trapping the steam inside the pot, creating a compartment for cooking. It should fit snugly on the pot to prevent steam from escaping, ensuring that the food cooks efficiently. Lids can be made of various materials, such as glass or stainless steel, allowing the cook to monitor the food without lifting the lid.

How to steam food in a microwave

Steaming is a moist-heat cooking method that uses hot steam to cook food without submerging it in boiling water. This technique is gentler on delicate foods like seafood and prevents the loss of nutrients through leaching.

You can easily steam food in a microwave, which is great for this purpose as it "excites the liquids in food". Here's a general guide on how to do it:

• Use a microwave-safe dish or bowl and add a small amount of water (a couple of tablespoons should be enough).
• Place the food you want to steam into the dish/bowl.
• Cover the dish/bowl with plastic wrap, leaving a few holes poked into it, or use a lid that is not airtight, so steam can escape.
• Microwave for a few minutes. The time will depend on the type of food and your microwave's strength, but it's usually a quick process.
• Be careful when removing the plastic wrap or lid as hot steam will escape.

Steaming Different Foods:

Different foods will require different steaming times and preparation methods:

• Vegetables: Wash the vegetables and cut larger ones into bite-sized pieces. Broccoli, spinach, leafy greens, cauliflower, asparagus, corn, carrots, green beans, small potatoes, Brussels sprouts, peas, zucchini, and artichokes are good options. Firmer vegetables like turnips or potatoes may take 6-8 minutes, while softer vegetables like broccoli will take around 4 minutes.
• Rice: Rinse the rice and use a 2:1 ratio of water to rice. Cover the bowl with a clean dish or paper towel to absorb excess steam. Microwave white rice on high power for 10 minutes, and brown rice for 30 minutes or more.
• Fish: Choose whitefish fillets like cod, haddock, or halibut, or experiment with oily fish like salmon. Season the fillets as desired and cover the dish tightly with plastic wrap. Microwave for 3 minutes, then check if the fillets are opaque and fully cooked.

How to steam food in an oven

Steaming is a moist-heat cooking method that uses hot steam to cook food without submerging it in boiling water. This technique helps retain the texture, colour, flavour, and nutrients of the food.

Preheat the oven

Set the oven temperature according to the type of food you are cooking. For example, for steamed vegetables, preheat the oven to 200 °F (93 °C). For fish, preheat the oven to 400 °F (204 °C).

Prepare the food

Chop large vegetables, such as peppers and onions, into uniform pieces. Leave the skin on for added nutrients. For fish, season with lemon, salt, pepper, thyme, oregano, or other spices.

Prepare the steaming setup

Place a grate or a steaming pan over a pot or pan of boiling water. The bottom of the steamer should not touch the water. Alternatively, you can use a heat-safe colander or crunch up three equally-sized balls of aluminium foil and place them at the bottom of a large pot with a heat-proof plate on top.

Steam the food

Place the food on the grate or in the pan/colander. Cover the setup with aluminium foil to prevent steam from escaping. Put the whole package into the oven and steam for the appropriate duration, which depends on the type of food. For example, cauliflower, broccoli, asparagus, and spinach should be steamed for 5-6 minutes, while beans and peas only need 3-5 minutes.

Serve the food

Remove the pot from the oven and let the food cool for a few minutes before serving.

Tips

• For baking bread, fill a cast-iron skillet with lava rocks and place it in the oven to preheat. After inserting the dough, pour hot water over the lava rocks to create steam.
• For steaming larger items like custard or pudding, use a sheet pan filled with water and cover with foil.
• You can also steam food in a microwave by placing the food in a microwave-safe dish, sprinkling it with water, and covering it with plastic wrap with a few holes poked in it.

How to steam food without a steamer

Steaming is a moist-heat cooking method that uses hot steam to cook food without submerging it in boiling liquid. This technique cooks food quickly and effectively while preserving its texture, colour, and nutritional content.

To steam food without a steamer, you can use a pot with a lid, a microwave, or an oven. Here are some ways to steam food without a steamer:

Using a Pot with a Lid

• Use a pot with a lid and fill it with a small amount of water, ensuring it doesn't touch the steamer basket or the food itself.
• Bring the water to a simmer.
• Place a heat-proof plate or a steamer basket on top of the pot, suspending it above the water level.
• Add the food to the plate or basket, ensuring it doesn't touch the water.
• Cover the pot with a lid to trap the steam inside.
• Alternatively, use a silicone or metal colander, a strainer, or a pie tin with holes poked in it, placed inside the pot to hold the food above the water level.

Using a Microwave

• Place the food in a microwave-safe dish and sprinkle it with a small amount of water.
• Cover the dish with plastic wrap, poking a few holes in it, or use a microwave-safe lid.
• Microwave for a few minutes, checking occasionally, until the food reaches the desired tenderness.

Using an Oven

• Place a sheet pan filled with water on a lower rack in the oven.
• Put the food in oven-safe ramekins or a heat-proof dish on a higher rack above the pan.
• Close the oven door and allow the steam from the water to cook the food.

Advantages of steaming over boiling

Steaming is a moist-heat cooking method that involves boiling water to create steam, which then cooks the food. The food is kept separate from the boiling water but comes into direct contact with the hot steam. This technique is called "compartment steaming".

Retains Nutrients

Steaming helps retain more nutrients in the food as it cooks at a higher temperature than poaching, braising, and stewing. Since the food is not submerged in water, there is no loss of nutrients through leaching. This is especially beneficial when cooking vegetables, as boiling can lead to nutrient loss, dull colour, and a watery texture.

Quick and Efficient

Steaming is a relatively quick and efficient way to cook food. It requires less water than boiling, which makes it more energy-efficient. It also cooks food faster as the steam is packed with extra energy from the latent heat of vaporization.

Gentle Cooking

Steaming is a gentle cooking method, making it ideal for delicate foods like seafood and shellfish. Unlike boiling, there is no agitation involved, so the food remains intact without being disturbed in a boiling liquid.

No Added Fats

Steaming requires no added fats, such as butter or oil, making it a healthier option. This also allows the natural flavours and textures of the food to remain intact.

Maintains Food's Original Form

Steaming keeps food in its original form without adding any extra moisture. It also helps maintain the shape, colour, and texture of the food.

Versatile

While steaming is commonly used for cooking vegetables, it can also be used for cooking meat, poultry, fish, shellfish, rice, and even hard-boiled eggs.

Easy to Use

Steaming is a straightforward cooking method that requires minimal equipment: just a pot, a steamer basket, and a lid to trap the steam.

Frequently asked questions