Steam Cooking Simplified: A Guide To Steam Cookery

Cooking with a steamer is a great way to prepare healthy, tasty food with minimal nutrient loss. It's also a versatile method, allowing you to cook a wide range of dishes, from vegetables and seafood to cakes and desserts. In this article, we'll explore the benefits of using a steamer and provide an overview of the different types of food that can be steamed. We'll also include some delicious steamed recipes for you to try at home, such as steamed fish, vegetables, and even a carrot cake! So, get ready to explore the wonderful world of steam cooking and discover new ways to create nutritious and flavorful meals.

Cooking vegetables

Steaming is a great way to cook vegetables, locking in flavour and nutrients while keeping their texture perfectly tender. Here is a guide to help you get the best results from your steam cooker.

Preparation

Firstly, choose your vegetables. Technically, you can steam any vegetable, but some are better suited to steaming than others. Broccoli, spinach, cauliflower, asparagus, carrots, green beans, artichokes, potatoes and radishes are all good options.

Before steaming, rinse your vegetables in cold water to wash away any dirt, bacteria and pesticides. Use a vegetable brush to scrub thicker-skinned vegetables like potatoes and carrots. For vegetables with lots of nooks and crannies, like cauliflower, a quick soak in cold water for 1-2 minutes before rinsing will help remove any dirt.

Next, cut your vegetables into uniform bite-sized pieces. This will help them cook evenly and at a similar rate. If you are steaming multiple types of vegetables, separate them by cooking time, keeping those with similar cooking times together. For example, potatoes take much longer to steam than green beans, so keep them separate.

Steaming Methods

There are several ways to steam vegetables, and you don't need any fancy equipment. You can use a steamer, a pan with a lid, or a microwave.

Using a Steamer

• Bring 2 cups of water to a boil in the bottom pan of your steamer.
• Once the water is boiling, add your vegetables to the steamer basket, ensuring they are in a single layer.
• Cover the steamer and reduce the heat to medium.
• Let the vegetables steam for a few minutes, checking them with a knife or fork after the minimum recommended cooking time to see if they are tender.
• Remove the vegetables from the steamer when they are tender and serve.

Using a Pan

• Add 1-2 inches of water to the bottom of a deep pot or pan.
• Layer your vegetables into the pot based on cooking time, with the longer-cooking vegetables at the bottom.
• Cover the pot and heat on a medium-high setting until the water is steaming.
• Reduce the heat to low and set a timer for the recommended cooking time.
• Check your vegetables with a knife to see if they are tender. If not, steam for another minute or two.
• Remove the vegetables from the pot and serve.

Using a Microwave

• Place your vegetables in a microwave-safe bowl with 2-3 tablespoons of water per pound of vegetables.
• Cover the bowl with plastic wrap, leaving one corner untucked to act as a vent.
• Microwave on high heat for around 2.5 minutes, then continue in 1-minute intervals until the vegetables are tender.
• Remove the plastic wrap and serve.

Seasoning and Serving

Once your vegetables are steamed, you can season them with olive oil, butter, salt, pepper, fresh herbs, lemon juice, or any other spices you like. Steamed vegetables are a great side dish and can be served with meat, cheese or herb sauce. Enjoy!

Seafood and fish

Preparing the Fish

Before steaming, you can marinate the fish for around 30 minutes in a salty mixture of soy sauce, chilli paste, sweet wine, rice vinegar, herbs, crushed chilli, honey, ginger, garlic, and a touch of lemon or orange juice. For a whole fish, rinse and season with salt, then make 1/4-inch-deep slits on both sides to allow the marinade to penetrate. Alternatively, stuff the cavity with aromatics like sliced onion, citrus circles, crushed lemongrass, or scallions. If you're short on time, simply season the fish with salt and pepper, or try the ChefSteps method: sprinkle the fish with salt and sugar, let it sit for 10 minutes, then plunge into ice water before steaming.

Steaming Methods

You can use a bamboo steamer, a steel insert, or a heat-proof plate with foil to create a steamer. Place the fish on a plate to cook in its juices, and put it over a pot of boiling water, ensuring the bottom of the steamer doesn't touch the water. For a steam oven, fill the base with water to the maximum fill line, then place the drip tray on top.

Timing and Temperature

Steaming times will vary depending on the type of fish and its thickness. Smaller fillets will take around 4 to 8 minutes, while a larger steak might need 10 to 12 minutes. Aim for an internal temperature of 130-135°F/54-57°C for thin fillets, and note that fish continues to cook after being removed from the heat, so it's best to undercook slightly.

Aromatics and Sauces

To add extra flavour, boost your cooking liquid with ingredients like ginger, crushed lemongrass, peppercorns, star anise, or lemon peel. Alternatively, change the cooking liquid to sake, chicken broth, or mushroom broth. For a Chinese-style dish, finish with hot oil sizzling with scallions, ginger, or garlic, and top with soy sauce, herbs, and sesame seeds or fried panko. For a simpler approach, dress fillets with olive oil, flaky salt, and a squeeze of lemon juice, or make a herb salad with olives and capers.

Meat and poultry

Steaming is a moist heat cooking method that is considered gentle and healthy. It is a great way to cook meat and poultry, especially chicken, as it is a low-calorie, low-fat cooking method that preserves more nutrients than other cooking methods.

How to Steam Meat and Poultry:

There are several ways to steam meat and poultry, and it can be done in a variety of steamers, from bamboo to stainless steel, or even a simple pot with a lid. Here are the general steps to follow:

• Prepare your steamer by adding water to the bottom. The amount of water will depend on the type of steamer and the length of steaming time. For longer steaming times, use more water, but ensure it doesn't touch the food.
• Place a steaming rack or basket inside the steamer. If using a pot, you can use a metal steam rack or create your own by using a clean, empty can with both ends removed.
• Season and prepare your meat or poultry as desired. Thinly sliced or small pieces of meat are best for steaming.
• Place the meat or poultry on the steaming rack or basket, ensuring it is not too close to the water.
• Cover the steamer and turn on the heat. Bring the water to a simmer or boil, depending on the recipe.
• Steam the meat or poultry until it is cooked to the safe internal temperature. For chicken and other poultry, this is 165°F (73.5°C), while beef and pork should be cooked to at least 145°F (62°C).
• Remove the meat or poultry from the steamer and serve.

Tips for Steaming Meat and Poultry:

• You can add extra flavour to your dish by using complementary herbs and spices in the cooking liquid.
• Be careful when opening the lid of the steamer, as the escaping steam can be very hot and cause burns.
• Always ensure your meat is thoroughly cooked by using a meat thermometer to check the internal temperature.
• If you are steaming meat with rice, cut the meat into thin slices to ensure it cooks evenly.
• To prevent condensation from dripping onto your food when using a metal steamer, tie a thin kitchen towel around the lid to catch the condensation.

Eggs and bread

Cooking Eggs and Bread in a Steam Cooker

Bread

Steaming is an effective way to cook bread, keeping it moist without making it gummy or fatty.

To steam bread, you will need a pot with a tight-fitting lid, a heat-proof trivet, and a container to hold the batter, such as a pudding mould or a loaf pan.

First, place the trivet at the bottom of the pot. Then, put the covered bread dough in the container and place it on the trivet. Pour boiling water into the pot until it reaches halfway up the sides of the container. Cover the pot and steam for 3 to 3 1/2 hours for large loaves, or 1 3/4 to 2 hours for smaller loaves.

You can also use a slow cooker or pressure cooker to steam bread. Simply follow the same steps, adjusting the cooking time as needed.

Eggs

Steaming is a great way to cook eggs, making them easy to peel and reducing the risk of overcooking.

To steam eggs, fill a saucepan with enough water to reach the bottom of a steamer basket (about 1 inch). If you don't have a steamer basket, you can fill the bottom of the saucepan with 1/2 inch of water. Bring the water to a boil and gently place the eggs in the steamer basket or at the bottom of the pan. Cover the pot and set a timer for the desired doneness: 6 minutes for soft-boiled, 10 minutes for hard-boiled with a translucent yolk, or 12-15 minutes for cooked-through hard-boiled.

You can also poach eggs in a steam oven by placing them in a ramekin and cooking them in the steam mode. This method is convenient for clean-up and allows you to cook multiple dishes at once.

Rice and pasta

Rice

Steaming rice is easy and produces results similar to those of the stovetop absorption method or a rice cooker. It's also foolproof as long as you follow the correct ingredient ratios and cooking times.

• Put 1 cup of long-grain white rice (Jasmine or regular long-grain) and 1.5 cups of room-temperature water into a large shallow stainless steel pan.
• Place the pan in your steam oven and set it to 100°C/212°F on the steam-only setting (100% humidity).
• Set a timer for 20 minutes. If you have a full-sized steam oven, set it for 22-23 minutes to allow extra time for the larger oven cavity to heat up.
• When the timer goes off, remove the pan from the oven, fluff the rice with a fork, and let it sit for 2 minutes before serving.

Pasta

Cooking pasta in a rice cooker is a convenient and time-saving alternative to stovetop cooking. Here are some general guidelines:

• Measure the desired amount of pasta. A typical serving is 2 ounces (around 55 grams) of pasta per person.
• Rinse the pasta under cold water to remove excess starch and prevent it from sticking together.
• Add the pasta to the rice cooker pot and fill it with water. Use about 1.5 cups of water for every 2 ounces of pasta, adjusting the amount based on your desired texture.
• Add salt to taste, keeping in mind that the rice cooker will absorb some of the seasoning.
• Close the lid and select the "Cook" or "Start" button.
• The cooker will automatically switch to the "Keep Warm" setting once the water boils. Let the pasta cook for about 10-15 minutes, depending on the type and thickness. Stir occasionally to prevent sticking.
• Check the pasta for doneness. If it needs more time, close the lid and cook for a few more minutes.
• Drain any excess water from the rice cooker when the pasta is cooked to your liking.

Tips and Variations:

• Add olive oil to the water to prevent the pasta from sticking.
• Experiment with different pasta shapes, such as spaghetti, penne, or bowtie.
• Enhance the flavour by adding herbs, spices, or a splash of pasta sauce to the water.
• For creamier pasta, add a splash of milk or cream to the water.
• For a complete meal, add protein, vegetables, or cheese to the cooked pasta.
• Get creative with toppings and garnishes to add extra flavour and visual appeal.

Cooking Pasta in Sauce:

If you're cooking pasta in sauce, you have a few options:

• Cook and drain the pasta, then add it back to the pot with the sauce and heat through.
• Use recipes specifically designed for rice cookers, which provide enough liquid in the sauce to cook the pasta while maintaining the desired texture.
• In a simple one-button cooker, add the ingredients and press "Cook," then switch to "Keep Warm" when the pasta is almost done.
• In more sophisticated models, use the "Saute" mode to caramelize onions or brown meat, then switch to "Soup" mode to cook your sauce, add the pasta, and finish cooking.

Breaking Down the Steps for Spaghetti:

• Break the dry spaghetti in half so it fits in the rice cooker.
• Pour water into the cooker, along with the spaghetti, olive oil, and salt.
• Turn on the cooker and let the spaghetti cook for one cycle. You may need to turn it on periodically as it might turn off since it's calibrated for rice.
• Check if the spaghetti is al dente after the cooker turns off.
• Add pasta sauce to the spaghetti and turn the cooker on again, stirring periodically until it's cooked to your liking.

Happy cooking!

Frequently asked questions