Steaming: A Beginner's Guide To Cooking With Steamers

Steaming is a healthy and convenient way to cook your food. It's also incredibly versatile, as you can steam everything from vegetables and seafood to cakes and dumplings. You can use a bamboo steamer, an insert in a pot, or even a makeshift steamer using a large heavy-bottomed pan and a perforated plate. With just a few basic ingredients and a steamer, you can create a range of delicious and healthy treats without worrying about excessive calories.

Characteristics of cooking in a steamer

Steaming seafood

Steaming is a great way to cook seafood, locking in moisture and flavour. Here is a guide to steaming seafood:

Choosing a Steamer

You can use a bamboo steamer or a steamer insert in a pot. If you are using a pot, ensure it has a tight-fitting lid to trap the steam inside.

Seafood Options

Most types of seafood can be steamed. Fish, shellfish, and crustaceans all work well. For fish, try salmon, kingfish, swordfish, or snapper. For shellfish, mussels, clams, and scallops are delicious steamed. You can also steam crab and lobster, which is a great way to reheat them without overcooking.

Preparing the Seafood

When steaming seafood, it is important to prepare it properly. For fish, season with salt and pepper, and any herbs or spices of your choice. You can also add slices of lemon or other citrus for added flavour. For shellfish, scrub the shells clean and remove any beards or dirt. For crustaceans like crab and lobster, you may want to par-boil them before steaming to ensure they are thoroughly cooked.

Steaming Process

Fill the bottom of your steamer or pot with water and bring it to a boil. Place the seafood in the steamer basket or directly in the pot if using a bamboo steamer. Ensure there is enough water so it doesn't all evaporate, but not so much that it touches the food. Cover and steam until the seafood is cooked through. The timing will depend on the type and size of the seafood. For example, mussels and clams will take 5-10 minutes, while a whole fish may take 20-30 minutes.

Serving

Steaming vegetables

Steaming is a great way to cook vegetables, helping them retain their nutritional value, colour, and texture. Here is a step-by-step guide to steaming vegetables:

Chop the Vegetables:

Start by chopping your chosen vegetables into uniform, bite-sized pieces. This ensures even cooking, and the thicker the vegetable, the longer it will take to cook. For example, carrots should be cut into smaller pieces to reduce cooking time.

Prepare the Steamer:

You can steam vegetables using a steamer basket, a pot with a lid, a colander, a bamboo steamer, or even a microwave or rice cooker. If using a steamer basket, add about 1 inch of water to the bottom of a saucepan or pot, then place the basket inside. The water level should be just under the basket. If using a colander, add 1-2 inches of water to a saucepan, and if using a bamboo steamer, fill a wok or large pan with 1-2 inches of water, ensuring the water doesn't touch the bottom of the steamer.

Steam the Vegetables:

Once the water is boiling, add the vegetables to the steamer basket/colander/bamboo steamer, cover, and cook until just tender. The cooking time will vary depending on the type of vegetable. For example, broccoli takes 3-5 minutes, carrots 4-5 minutes, and cauliflower 10-12 minutes. Be careful not to overcook the vegetables, as this can make them soggy and bland.

Season and Serve:

Once the vegetables are tender, remove them from the steamer and place them in a bowl. You can then toss them with olive oil, butter, salt, and pepper to taste. For extra flavour, add fresh lemon juice, herbs, spices, or cheese.

Tips:

• You can steam a variety of vegetables, including broccoli, cauliflower, carrots, green beans, asparagus, cabbage, potatoes, and more.
• Steaming is a great way to cook frozen vegetables, and you don't need to thaw them first.
• To steam in the microwave, place vegetables in a single layer on a microwave-safe plate, cover with damp paper towels, and microwave until tender.
• To steam in an Instant Pot, add water, insert the steamer basket, and pressure cook on high for 0 minutes, as the pot will take about 5-10 minutes to come to pressure.
• You can also steam vegetables in a rice cooker, using the steam basket, and cook them simultaneously with the rice.

Steaming cakes

Tips for Steaming Cakes:

• Steaming cakes results in a softer and moister texture compared to baking. This is because steaming traps moisture inside the cake.
• Steamed cakes will have a more pure flavour of the ingredients due to the lack of browning. Baked cakes have a more rounded flavour from the browned edges.
• Steaming is faster than baking, but steamed cakes can dry out quicker as they cool. To prevent this, you can add more fat (butter or oil) or ingredients like yogurt and sour cream to retain moisture.
• You can steam cupcakes, but they require careful timing as they can dry out faster due to their smaller size.

Instructions for Steaming a Cake:

• Prepare a pudding bowl by placing it on parchment paper and cutting out a circle that fits the bottom. Grease the inside of the bowl and place the parchment paper inside.
• Create a cover by layering parchment paper and aluminium foil and forming a pleat in the centre to allow the cake to rise.
• Cream the butter and sugar until light and fluffy. Then, add the eggs, lemon juice, and zest.
• Gently fold in the sifted flour, salt, and baking powder, taking care not to lose too much air.
• Transfer the cake batter to the pudding bowl and add any additional ingredients, such as lemon curd, to the basin.
• Cover the pudding basin with the prepared parchment and foil, tying it securely with string.
• Place the bowl in a steamer, multicooker, or on the stovetop, ensuring it fits properly. Fill the bottom with water, place the setting to steam, and follow the recipe's timing instructions.
• Once the steaming is complete, carefully remove the cover and place a serving plate over the pudding bowl. Flip the bowl and plate upside down and remove the bowl, allowing the cake to drop onto the plate.
• Serve the steamed cake warm with custard, ice cream, or enjoy it on its own!

Steamed Cake Recipes:

There are various cake recipes that can be steamed, including:

• Lemon steamed cake
• Banana cake
• Orange chocolate cake
• Carrot cake
• Chocolate cake
• Chinese steamed sponge cake
• Ma Lai Go (a Chinese Dim Sum cake)

Steaming meat

Choosing the Right Cut of Meat

Firstly, it is important to select a suitable cut of meat for steaming. Opt for cuts that are naturally tender, such as tenderloin, striploin, ribeye, sirloin, or chuck roast. These cuts tend to have some marbling, which adds to the flavour and moisture of the meat.

Preparing the Meat

Before cutting the meat, remove it from the refrigerator about 30 minutes in advance to bring it to room temperature. This ensures a more even cook. Then, pat the meat dry with paper towels, which will help the meat develop a nice sear when cooking.

Next, cut the meat into thin slices or 1/2-inch thick steaks, depending on the cooking time and texture you prefer. For faster and more even cooking, opt for thinner slices.

Marinade

To enhance the flavour of the meat, prepare a marinade. A simple and tasty marinade can be made by combining soy sauce, garlic, ginger, and a hint of sesame oil. Brush this mixture onto the meat, thoroughly coating each side, and let it stand for about 30 minutes.

Setting Up the Steamer

You can use a traditional bamboo steamer or a stainless steel steamer basket placed over a pot of boiling water. Ensure there is enough water in the pot, but be careful that it doesn't touch the bottom of the steamer basket.

Cooking the Meat

Arrange the marinated meat in a single layer on the steamer basket, ensuring the pieces are not touching. Cover the steamer with a lid and let the meat cook. For thinner slices of beef, this should take around 5-8 minutes, while thicker cuts may require 10-15 minutes.

Checking for Doneness

To check if the meat is cooked to your desired level of doneness, use a fork or a meat thermometer. A safe internal temperature for beef is 145°F (63°C) for medium-rare, 160°F (71°C) for medium, and 170°F (77°C) for well-done.

Serving

Once the meat is cooked to perfection, it's time to plate and serve. Steamed beef goes well with a side of steamed vegetables, rice, or noodles. You can also garnish with fresh herbs like cilantro or green onions for an extra burst of flavour.

Benefits of Steaming Meat

Steaming rice

Firstly, it is important to wash the rice to remove any dust, dirt, and excess starch. This will prevent the rice from becoming stuck together and sticky. The water does not need to be boiling when the rice is placed into the steamer, so fill your steamer with cold water and turn the heat to high.

The ratio of rice to water is important and depends on the type of rice being used and the texture you are looking for. For soft rice, a ratio of 1:1.5 is recommended, whereas for short-grain rice, the ratio can be reduced to 1:1.1. For other types of rice, a ratio of 1:1.3 is recommended. Pre-soak the rice for at least 10 minutes, then drain and transfer to a shallow, heat-proof container that fits in your steamer. Add the measured water to the rice and cover the steamer.

Cook the rice for 20 minutes, then turn off the heat and let the rice sit in the steamer, still covered, for at least another 5 minutes. You can also keep the rice in the steamer until you are ready to serve to keep it warm. Once cooked, remove the rice from the steamer and let it rest for 5-10 minutes before fluffing it with a fork.

You can also steam rice directly in a steamer compartment without measuring the water separately. Line the steamer compartment with cheesecloth, then measure and pour in the rice, spreading it evenly. Fill the reservoir to the maximum level and set the timer. Steam white rice for around 25 minutes and brown or black rice for 45 minutes to an hour, or until tender. Use the corners of the cheesecloth to lift the cooked rice and tip it into a serving bowl. Cover and let it rest for 5-10 minutes before serving.

Frequently asked questions