Steam Cooking: Best Practices For Delicious Results

Cooking the perfect steak can seem daunting, but it's easier than you might think. The key to success is mastering the art of pan-searing, which involves cooking the surface of your steak undisturbed in a hot pan until a crisp, golden-brown, flavorful crust forms. The type of steak you use is a matter of personal preference and budget. Different cuts will deliver different levels of tenderness and flavor. For example, a ribeye or tomahawk has marbling fat, which yields a melt-in-your-mouth steak when cooked correctly, while a sirloin is considered a prime steak with more flavor. The cut of steak will also determine the best way to cook it. For example, thicker cuts like filet mignon are better suited to pan-searing first and then finishing in the oven.

When it comes to cooking your steak, timing is key. You only have a few minutes' leeway between rare and well-done. For a 1-inch steak, rare will be about 5 minutes on each side, medium-rare about 4 minutes, medium about 6 minutes, medium-well about 7 minutes, and well-done 10-12 minutes. It's important to let your steak rest for at least 5 minutes after cooking to let the juices redistribute and the fibers relax, resulting in a more tender and juicy steak.

Using a wok or pot with a lid and a heat-proof dish

Steaming is a gentle and moist way of cooking that helps food retain its nutrition, colour, and texture. It is a versatile technique that can be applied to almost any cuisine and is especially popular in Asian cooking.

Firstly, you will need a wok or a pot with a lid, a heat-proof dish that can fit inside the wok or pot, and something to prop up the dish above the water such as a metal steam rack or a clean, empty can. The size of the wok or pot will depend on the size of the food you are cooking. If you are steaming food in a bowl or on a plate, ensure that it fits completely inside the wok or pot.

Next, fill the wok or pot with about 1-2 inches of water. The amount of water will depend on how long you need to steam the food. Place the steaming rack or empty can in the centre of the wok or pot, and then put your heatproof dish of food on top. Make sure that the water level is not touching the bottom of the dish, as you want to steam the food and not boil it. Cover the wok or pot with the lid, ensuring that there is enough space between the lid and the food for the steam to circulate and cook the food effectively.

Finally, turn the heat to medium or high and bring the water to a simmer. Your food will now be cooking with steam! Depending on what you are cooking, you may need to steam for a few minutes or longer. Be sure to keep an eye on the water level and add more boiling water if needed.

Using a wok with a lid is ideal for this steaming setup as woks have a larger diameter than normal pots and can fit larger plates of food. Additionally, wok lids tend to be more concave, creating more room for the steam to circulate above the food.

Using a stainless steel steamer

Step 1: Prepare the Steamer

Firstly, you need to fill the bottom of the steamer with water. Add a few inches of water, or more if you plan on steaming for a long time. This water will create the steam that cooks your food.

Step 2: Prepare the Food

You can either place heat-proof dishes of food on the steamer tiers or line the tiers with something like cabbage leaves, cheesecloth, or paper steamer liners. If you're steaming buns or dumplings, placing them directly on the liners will prevent them from sticking.

Step 3: Prevent Condensation

One downside of using a stainless steel steamer is that condensation can collect on the lid and drip onto your food. To prevent this, you can take a thin dishcloth or tea towel and tie it around the lid, ensuring the cloth is on the inside of the lid to catch any condensation. Secure the ends tightly so they don't touch the heat source.

Step 4: Start Steaming

Once your food is in the steamer and condensation is taken care of, it's time to start. Cover the steamer and turn on the heat. Bring the water to a simmer and let it cook according to your recipe or preference.

Step 5: Monitor the Water Level

Keep an eye on the water level and add boiling water as needed. It's best to fill the steamer with as much water as you'll need to avoid having to add more during the process.

Step 6: Finish and Serve

When your food is cooked to your liking, turn off the heat and carefully remove the dishes or food from the steamer. Be cautious when opening the lid and removing the contents, as the steam is very hot and can cause burns.

Using a bamboo steamer

Bamboo steamers are a great way to cook food, and they are particularly popular in Asian cuisine. They are made up of interlocking baskets that stack on top of each other, with a lid on top. The steam rises through the open ridges at the bottom of each basket, cooking the food inside.

Step 1: Prepare the Wok or Pan

Place the bamboo steamer into a wok or a wide-rimmed, shallow pan. Fill it with enough water to come up above the bottom rim of the steamer by about a quarter to half an inch. The water level should be high enough to submerge the bottom rim of the steamer, preventing it from scorching. However, ensure that the bubbling water does not touch the bottom of the steamer or the food.

Step 2: Line the Bamboo Steamer

Bamboo steamers can have multiple levels, depending on how much food you need to steam. If you are placing food directly on the steamer bed, such as buns or dumplings, use liners to prevent sticking. You can use napa cabbage leaves, lettuce leaves, cheesecloth, parchment paper, or silicone liners. The liner should be porous to allow steam to circulate.

Step 3: Place Food in the Steamer

When placing dumplings, shumai, or buns, leave about one inch between them, as they will expand during steaming. If you are using a bowl or plate, there is no need to line the steamer. Place the heat-proof shallow bowl or plate directly in the steamer, ensuring the lid still fits. Leave enough space around the dish for steam to circulate.

Step 4: Place the Bamboo Steamer in the Wok/Pot

You can preheat the water so it is simmering when you place the bamboo steamer into the wok, or you can place the steamer into the wok when the water is cold and then turn on the heat.

Step 5: Allow Food to Steam and Check Water Level

Once the water is simmering, it will start to evaporate. Steam the food according to your recipe, but keep an eye on it and add boiling water as needed. Do not add cold water, as it will interrupt the cooking process.

Caring for Your Bamboo Steamer:

Before using a new steamer, soak the bottom layer in water for about 30 minutes to prevent scorching. After use, wash the steamer with mild dish soap and hot water, then rinse thoroughly. Allow the steamer to air dry completely before storing to prevent mould or mildew. Do not put the bamboo steamer in the dishwasher or soak it for extended periods.

Steaming without a steamer basket

Steaming is a great way to cook food gently and softly, in a moist environment. It is a simple and easy way to cook, and you don't need a lot of tools or skill to do it. Here are some ways to steam food without a steamer basket:

Using a Pot or Wok with a Lid and a Heat-Proof Dish

You will need a pot or wok with a lid, a heat-proof dish that fits inside, and something to prop up the dish above the water, like a metal steam rack or a clean metal can. Place about 2 inches of water in the pot (more if you will be steaming for longer). Put the steaming rack or empty can in the centre and place the heatproof bowl, plate, or shallow dish of food on top. Cover the wok or pot and turn on the heat to bring the water to a simmer. Your food will now steam!

Using a Metal Colander or Strainer

For this method, you will need a metal colander or strainer, a big pot, and some aluminium foil. Place the colander or strainer inside the pot, leaving enough room so that the boiling water won't touch the strainer. If your strainer doesn't rest on the rim of the pot, you can hold it in place, but be sure to use a strainer with a heat-proof handle or protect yourself with an oven mitt. Place the food in a single layer in the strainer, bring the water to a boil, then lower the heat. Cover the pot as much as possible to prevent steam from escaping. Check on your food often to prevent over-cooking.

Using a Plate on Tin Foil

This method involves placing three golf ball-sized balls of aluminium foil at the bottom of a medium pot filled with 1/2 inch of water. Rest a heat-proof plate on top of the foil balls, cover the pot, and bring the water to a boil. Add vegetables to the plate, cover, and steam until crisp-tender.

Using a Microwave

Place vegetables in a microwave-safe bowl with a tablespoon of water, cover with plastic wrap or a microwave-safe plate, and cook until crisp, checking frequently. This method is great for quick steaming when appearance isn't an issue.

Steaming in the oven

Steaming food in the oven is a great way to cook without using oil, and it can be done in a few simple steps. Here is a guide on how to steam in the oven, focusing on steaming vegetables, baking bread, and cooking fish.

Steaming Vegetables in the Oven:

First, preheat your oven to 200 °F (93 °C). While the oven is heating up, prepare your vegetables by chopping them into even-sized pieces. Place a grate over a pan of water and lay the vegetables on it. Boil some water in a separate pot on the stovetop, and then carefully pour about half an inch (1.3 cm) of boiling water into the pan in the oven. Cover the vegetables with aluminium foil, ensuring no steam can escape. Place the pan in the oven and let the vegetables steam. The time required will vary depending on the type of vegetable, but generally, steaming for a shorter time keeps them crunchy, while a longer steam makes them more tender. Finally, remove the pan from the oven and let the vegetables cool before serving.

Baking Bread with Steam:

To achieve a crunchy, firm crust on your bread, you can use steam in the oven. Preheat the oven to 425 °F (218 °C) and place a cast-iron skillet filled with lava rocks on the bottom rack. Once the oven is preheated, carefully pour 1 cup (240 ml) of hot water over the lava rocks and quickly close the oven to trap the steam. After 20 minutes, remove the skillet and lava rocks, and continue baking the bread as normal.

Cooking Fish in the Oven:

Preheat the oven to 400 °F (204 °C) and line an oven-safe skillet with aluminium foil. Season your fish fillet as desired and place it on the foil. Add 2 tablespoons (30 ml) of water to the fish and wrap the foil around it, creating a tent with a small opening at one end for steam to escape. Place the skillet in the oven and cook for 15-20 minutes for fillets or 30-40 minutes for a whole fish. Once cooked, carefully remove the fish from the oven and let it cool before serving.

Tips for Steaming in the Oven:

• Be cautious when handling hot items, and always use oven mitts to avoid burns.
• Avoid getting steam on the oven's glass door or light, as it may cause them to shatter.
• Ensure you use oven-safe cookware without any plastic or rubber parts.
• When steaming bread, only use steam for the first 10-20 minutes of baking, as prolonged steaming will result in a chewy crust and less flavour development.

Frequently asked questions