Steaming Meals: How Long Until Dinner's Ready?

Cooking with a steamer is a quick and easy way to prepare a variety of dishes. The duration of steaming depends on the type of food being cooked, the quantity, and the cookware used. For example, steamer clams, a specialty of New England, typically take around 5 to 10 minutes to cook, while meat can take about 20 minutes, depending on the type and thickness of the cut. Steaming is a versatile cooking method that can be used for seafood, meat, and vegetables, and it is known for being a gentle and straightforward way to prepare food.

How long to steam clams

Steamer clams are a delicious, elegant, and simple dish to cook. Here is a step-by-step guide on how to steam clams, with some extra tips and tricks to ensure you get the best results.

Preparation:

Firstly, you will need to prepare your clams. Check for any cracked or damaged shells and throw these away. Rinse the clams under cool, fresh water to remove any grit or algae. Listen for any clunkers, which is a sign of a dead clam or a chipped shell. If you smell anything off, toss it. Look out for mudders, which are dead clams full of mud—these are sneaky as they don't sound hollow.

Soaking:

Next, you will need to soak the clams to remove any remaining sand or grit. Fill a large bowl or pot with cold water, ensuring the water level is a few inches above the clams. Add salt to the water—approximately 2/3 cup of salt per 2 quarts (8 cups) of water. Mix the water and clams with your hands to distribute the salt. Leave the clams to sit for about an hour, then drain and rinse well. Repeat this process until the clams are clean, usually two or three times. You can also use a brush to scrub the clams after soaking.

Cooking:

Now it's time to cook your clams! Place the clean clams in a pot or pan with a lid. Add a small amount of liquid—wine, water, or chicken stock—just a splash, as clams will release liquid as they cook. Steam the clams on medium heat for 5-10 minutes. Keep the heat consistent, as cooking them too quickly will result in overcooked clams, which can become tough. Give the pot a stir or a shake during cooking to ensure all the clams have room to open.

Serving:

Once the clams have opened wide, they are ready to eat! Clams are best served immediately. You can serve them directly in the cooking vessel, or transfer them to a platter, dousing them in their cooking liquid. Serve with grilled bread for a fun, hands-on appetizer, or over pasta as a main course.

Tips:

• Plan for a half-pound to 2 pounds of clams per person, depending on the dish and whether it is an appetizer or main course.
• Don't overcrowd the pot, as crowded clams won't open.
• If you are using a variety of clam that is prone to having sand in them, such as purple savory clams, it is a good idea to soak them before cooking.
• Be wary of adding too many salty ingredients to your dish, as clams are naturally salty.
• Don't overcook the clams—once the shells have opened wide, they are ready!

How long to steam meat

Steaming is a great way to cook meat, as it helps to preserve nutrients and flavour. All types of meat are suitable for steaming, but it is recommended to choose smaller and thinner cuts of meat to allow them to cook faster.

The time it takes to steam meat will depend on the type of meat and its thickness. For example, a steamed beef dish with oyster sauce may only take 10-15 minutes to cook, whereas a whole chicken will take longer. As a general rule, it takes around 20 minutes to steam meat, but this can vary depending on the cut and thickness.

When steaming meat, it is important to ensure that it is cooked thoroughly to avoid contamination with bacteria. FoodSafety.gov advises that poultry should be cooked to a temperature of at least 165 degrees Fahrenheit, while cuts of beef, lamb and veal must be cooked to a minimum temperature of 145 degrees Fahrenheit. Use a meat thermometer to ensure that your meat is evenly cooked to the correct temperature.

There are several methods for steaming meat. The most convenient way is to use vacuum-sealed plastic pouches that can be placed in a microwave or convection oven. This method seals in the meat's natural juices and allows them to be heated to high enough temperatures to cook. Traditional methods include using a stove-top metal steamer, rice cooker, or bamboo basket steamer, which trap steam vapours rising from the boiling water below the meat.

How to tell when food is cooked

The cooking time for steaming food depends on the type of food, the amount, and the cookware used. Here are some guidelines on how to tell when your food is cooked:

Steaming Meat

Steaming meat can be a little tricky. It is important to ensure that meat, especially chicken, is cooked thoroughly. When steaming chicken, make sure it is cooked all the way through the middle. The chicken should not be pink, and the juices should run clear. For fish, you will know it is done when it starts to flake away at the thickest part.

Steaming Seafood

When steaming clams or mussels, it is important to follow food safety guidelines. The Food and Drug Administration recommends steaming shellfish in their shells for at least four to nine minutes after the water reaches a full boil. Be sure to discard any clams or mussels that do not open during cooking.

Steaming Vegetables

When steaming vegetables, you will know they are done when they are tender but still slightly firm. Avoid overcooking, as this will result in soggy vegetables. You can test the doneness of vegetables by inserting a fork; it should slide in easily, but the vegetable should still have some resistance.

Timing and Doneness

It is important to note that steaming times can vary depending on the amount and type of food being cooked. As a general rule, steamed dishes are typically cooked for just a few minutes. To ensure that your food is cooked properly, it is recommended to use a meat thermometer, especially when cooking meat or poultry.

How to prepare food for steaming

Steaming is a versatile and healthy cooking method that can be applied to almost any cuisine. It is an indirect cooking technique that uses hot steam to cook food, helping it retain its nutrition, colour, and texture. Here are some tips on how to prepare food for steaming:

Choose the Right Steamer Setup

There are several ways to set up a steamer, depending on the type of food you are preparing and the equipment you have available. Here are three common steamer setups:

• Pot (or Wok) with a Lid and Heat-proof Dish: You can use a pot or wok with a lid and a heat-proof dish that fits inside. You will also need something to prop up the dish above the water, such as a metal steam rack or a clean metal can.
• Stainless Steel Steamer: This type of steamer has multiple tiers, allowing you to cook single or multiple levels of food. You can place heat-proof dishes on the tiers or line them with cabbage leaves, cheesecloth, or perforated parchment paper to cook buns or dumplings directly.
• Bamboo Steamer: Bamboo steamers are placed in a wok with enough water to reach the bottom rim of the steamer. You can use shallow heat-proof dishes or line the steamer racks with cabbage leaves, cheesecloth, or paper steamer liners to steam food.

Prepare the Food for Steaming

When preparing food for steaming, here are some general guidelines to follow:

• Vegetables: Steaming is an excellent cooking method for vegetables like beets, broccoli, and cauliflower, which can become soggy when simmered. It is also a good way to prepare vegetables for other cooking methods, such as stir-frying.
• Meat and Poultry: While steaming may not be the first choice for meat and poultry, it is a healthy alternative as it requires no added fat or oil. It is suitable for foods containing meat or pork, such as dumplings.
• Fish and Shellfish: Seafood is well-suited for steaming. The moist environment inside the steamer basket helps keep fish tender and juicy. Shellfish can be steamed in their own broth.
• Eggs: You can steam hard-boiled eggs on the stove or using an electric mini counter appliance.
• Soufflés, Custards, and Pastries: Steaming gives these delicate dishes a silky and moist texture.
• Rice: While a rice cooker is a popular choice, you can also steam rice by simmering a small amount of water and allowing the steam to cook the rice.
• Buns and Breads: Steaming is commonly used to cook Chinese steamed buns, as well as steamed ribs with sticky rice and steamed pork with rice powder.

Tips for Successful Steaming

To ensure successful steaming, keep the following tips in mind:

• Water Level: Pay attention to the water level in your steamer. The water should not touch the food, and you should ensure there is enough water to last the duration of the steaming process.
• Lid: Keep the lid on your pot or steamer to maintain the heat and steam inside.
• Aromatics: Add aromatics such as herbs or citrus slices to the steamer basket to infuse flavour into your food.
• Don't Overcrowd: Use a pot that accommodates the amount of food you are cooking, leaving some room to ensure the steam can circulate effectively.
• Don't Overcook: Steaming is a quick cooking method, so stay close to avoid overcooking your food. Vegetables should be brightly coloured and barely soft, while other foods should be tender and easily pierced with a sharp knife.

How to clean a steamer

The frequency with which you should clean your steamer depends on how often you use it. If you use it daily, clean your steamer monthly. If you only use it occasionally, clean it thoroughly after each use so it's ready to use the next time. More frequent cleaning is needed if you use tap water instead of distilled water to fill the steamer or if you leave water in the tank instead of emptying it after each use.

Here's how to clean your steamer:

Step 1: Unplug and empty the water tank

If you've just used the steamer, unplug it and allow it to cool. Empty the water tank into a sink or bucket.

Step 2: Fill the tank with vinegar

Fill the tank with distilled white vinegar or cleaning vinegar. Avoid using other types of vinegar because they may have sediment that interferes with the cleaning process. If your steamer has considerable buildup, allow the vinegar to sit in the tank for 2 hours (or at least 30 minutes) to help break apart limescale and mineral deposits.

Step 3: Expell the vinegar

Plug in the steamer and set it to the highest setting. Point the nozzle of the steamer into the sink or bucket, and then press the ON button until all the vinegar is expelled from the tank. When no more steam is flowing, pour any vinegar remaining in the tank into the sink drain.

Step 4: Rinse the tank with distilled water

Refill the tank with distilled water up to the fill line. With the steamer set to high, point the nozzle into a sink or bucket and expel all the water in the tank. This step removes any traces of vinegar and helps blast out loose mineral deposits from the steamer's parts.

Step 5: Cool and dry the steamer

Allow the steamer to cool completely and check that the water tank is completely empty. If you have a hand steamer, dry it with a clean lint-free cloth. If you have a standing steamer, disconnect the nozzle and hoses, if possible, and dry them with a microfiber towel or let them air dry. Consult the user guide or the manufacturer's website for instructions on how to disassemble your steamer.

Step 6: Reassemble the steamer

Once all components are dry, reassemble the steamer using the manufacturer's instructions for guidance.

Tips for maintaining your steamer:

• Always use distilled water to fill a steamer and don't overfill the tank. Tap water contains minerals that can clog the steamer.
• Empty the water reservoir between steaming sessions, especially for travel and handheld steamers. Dry components with a towel or air dry before storing the steamer.
• Keep water in the tank during use. When using the steamer, don't let the tank run dry because it can scorch or burn any remaining mineral deposits, making them more difficult to remove.
• Always store the steamer upright after double-checking there is no water in the reservoir.
• Clean the steamer at the first sign of sputtering or diminished steam output.

Frequently asked questions