Steaming Delicacies: Cooking Time For Perfect Meals

Cooking steak can be a daunting task, but with the right techniques, you can master the art of cooking the perfect steak. The key to achieving a juicy and tender steak lies in selecting the right cut of meat, using the appropriate cooking method, and understanding the ideal cooking time based on your desired doneness. In this article, we will explore the different aspects of cooking steak to help you become a steak-cooking pro!

How long to steam vegetables

Steaming is a great way to cook vegetables, preserving their flavour, texture and nutrients. It is a gentle cooking method that works well for delicate vegetables and seafood.

The length of time you steam vegetables for depends on the type of vegetable and the size of the pieces. Here is a guide to how long to steam some common vegetables:

• Leafy greens such as spinach, kale, Swiss chard, and collard greens: 5-7 minutes
• Asparagus and green beans: 3-5 minutes
• Broccoli and cauliflower florets: 5-10 minutes
• Sliced carrots: 6-8 minutes
• Brussels sprouts: 8-10 minutes
• Artichokes: 25-45 minutes
• Beets, carrots, turnips, potatoes and other root vegetables: 10-15 minutes

Tips for Steaming Vegetables

• Cut vegetables into similar-sized pieces to ensure even cooking.
• Use a steamer basket, steamer pan insert, or a collapsible steamer basket to steam the vegetables. You can also steam vegetables in a microwave.
• Avoid overcooking vegetables, as this can make them mushy and affect their taste and texture.

How long to steam meat

Steaming is a moist-heat cooking method that is one of the most natural and healthy ways to cook food. It is a simple technique that allows you to experience the unique flavours of the food itself. When you steam food, you avoid the hidden calories of butter, oil, and other fats, leaving the bright flavours and textures of the food intact.

Steaming is ideal for foods that need moisture and foods that should be soft and silken rather than crunchy or caramelised. It is a relatively quick way to cook food, so stay close. Your food is likely done when it's tender, pierced easily with the tip of a sharp knife, or in the case of vegetables, brightly coloured and just barely soft.

All types of meat are suitable for steaming, including seafood, poultry, and red meat. Choose smaller and thinner cuts of meat so they steam faster. Some cuts of meat may be labelled as "USDA-Certified Tender or Very Tender".

The most convenient way to steam meat is to use vacuum-sealed plastic pouches that can be placed in a microwave or convection oven. The bag seals in the meat's natural juices and allows them to be heated to high enough temperatures to cook. More traditional methods involve using a stove-top metal steamer, rice cooker, or bamboo basket steamer. These types of steamers trap steam vapours that rise from the boiling water below the meat.

FoodSafety.gov advises that poultry should be cooked to a temperature of at least 165°F, while cuts of beef, lamb, and veal must be cooked to a minimum temperature of 145°F. Use a meat thermometer to ensure your meat is evenly steamed to this temperature.

As a general rule, steaming meat takes around 10 to 15 minutes, or until the meat is cooked through.

How to steam without a steamer

Steaming is a moist-heat cooking method that is considered healthy as it avoids the use of butter, oil, and other fats, and preserves the flavour, texture, and nutrients of the food. It is also a quick and gentle way to cook.

Using a Colander or a Fine-Mesh Sieve

Place a silicone or metal colander inside a pot. You can also use a fine-mesh sieve, but ensure it is placed over a large pot to capture the steam effectively.

Using a Heatproof Plate and Aluminium Foil

Take three sheets of aluminium foil and roll them into balls the size of baseballs or golf balls. Place them at the bottom of a large pot and pour in about an inch of water. Then, rest a heatproof plate on top of the foil balls and add the food you want to steam. Cover the pot with a tight-fitting lid and cook until the food is tender.

Using a Wire Cooling Rack

If you have an elevated wire cooling rack, you can use it in place of a steamer basket. Add an inch of water to a pot with a tight-fitting lid, place the wire cooling rack inside, and then place the food on top of the rack. Close the lid and steam until the food is cooked to your desired level of doneness.

Using a Disposable Aluminium Pie Pan

Poke several holes in the bottom of a disposable aluminium pie pan and place it upside down in a pot filled with about an inch of water. The edges of the pan will keep the food from touching the water, and the flat surface will support the food.

Using a Microwave

Place the food in a microwave-safe bowl, add a few tablespoons of water, and cover the bowl tightly with microwave-safe plastic wrap, ensuring the plastic does not touch the food. Microwave for 4-6 minutes, or until the food is tender.

How long to steam seafood

Steaming is a gentle, fat-free cooking method that keeps seafood tender and moist. It is an excellent choice for preparing delicate seafood, as it helps to protect against drying out. Unlike poaching or boiling, steaming keeps the juices and nutrients inside the seafood, rather than letting them escape into the surrounding cooking liquid.

The length of time you steam seafood will depend on the type and size:

• Fish Fillets: Steam for 6-10 minutes, depending on thickness.
• Whole Fish: Steam for 10-15 minutes, depending on size.
• King Crab Legs: Steam for 6-10 minutes.
• Shrimp: Steam for 3-5 minutes, until pink and opaque.
• Clams, Mussels, and Cockles: Steam for 5-7 minutes, until the shells open. Discard any shells that remain closed after steaming.
• Lobster Tails: Steam for 5-10 minutes, or until the shells have opened.

Seafood is done when it is opaque and firm to the touch.

How to steam eggs

Steaming is a great way to cook eggs, as it makes them easier to peel and gives you more control over the cooking process. Here is a step-by-step guide on how to steam eggs:

Prepare your equipment

Firstly, you will need a pot with a steamer basket or insert. If you don't have a steamer basket, you can fill the bottom of a saucepan with about half an inch of water. Alternatively, you can use a silicone or metal colander placed inside a pot.

Prepare the eggs

The number of eggs you can cook at once will depend on the size of your pot and steamer basket. For best results, arrange the eggs in a single layer in the basket. If you are cooking a large number of eggs, you may need to cook them in batches.

Heat the water

Fill the pot with enough water to reach the bottom of the steamer basket (about 1 inch of water). Place the pot on the stove and heat the water on high until it reaches a boil and produces steam.

Add the eggs

Once the water is boiling, turn off the heat and gently place the eggs in the steamer basket or the bottom of the pan. If using a steamer basket, place it inside the pot. Turn the heat back on to medium-high and cover the pot with a lid.

Set the timer

The steaming time will depend on how you like your eggs cooked. Set a timer for 6 minutes for soft-boiled eggs or 10-12 minutes for hard-boiled eggs with translucent and bright yolks. If you prefer your hard-boiled eggs to be cooked through, steam for 12 to 15 minutes.

Note that the steaming time may vary depending on various factors such as the size of your eggs, their initial temperature, your location's altitude, and the vigour of the boiling water. You may need to experiment a little to find the perfect timing for your setup.

Cool the eggs

When the timer goes off, remove the eggs from the steamer and place them in a bowl of icy cold water to stop the cooking process and cool them down quickly. Alternatively, you can run cold water directly into the pan to cover the eggs.

Peel and serve

Once the eggs are cooled, gently tap them on a hard surface to crack the shell, then peel under a thin stream of running water. This will help lift the shell off the egg more easily. Your steamed eggs are now ready to be enjoyed!

Frequently asked questions