Steaming Delights: Simple, Healthy, And Tasty

Steaming is a healthy and convenient way to cook food. It is an effective way to retain the nutrients in food, and it is also a quick and easy cooking method. A basic steamer setup only requires a large heavy-bottomed pan and a perforated plate, though electric steamers with timers are also available. To prepare food for steaming, toss the main ingredient in spices and herbs, and leave it to marinate before placing it in the steamer with a drizzle of oil on top.

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:

Step 1: Chop the Vegetables

Cut the vegetables into uniform, bite-sized pieces. This ensures even cooking, with all pieces cooking through at the same time. The thicker the vegetable, the longer it will take to cook. For example, carrots should be cut into smaller pieces to reduce the cook time.

Step 2: Prepare the Steamer

Add about an inch of water to the bottom of a saucepan or pot. If using a steamer basket, place it in the pot so that the surface of the water is just under the basket. Bring the water to a boil.

Step 3: Steam the Vegetables

Once the water is boiling, add the vegetables to the steamer basket, cover with a lid, and steam until just tender. The cooking time will depend on the type of vegetable. For example, broccoli takes 3 to 5 minutes, while carrots take 4 to 5 minutes. Be careful not to overcook the vegetables, as this can result in a soggy texture.

Step 4: Season and Serve

Remove the vegetables from the steamer and place them in a bowl. Add a drizzle of olive oil or butter, and season with kosher salt and freshly ground black pepper to taste. You can also add other flavours such as fresh herbs, spices, lemon juice, or feta cheese crumbles.

Tips and Variations:

• You can steam vegetables in a microwave by placing them on a microwave-safe plate, covering them with damp paper towels, and microwaving until tender.
• An Instant Pot or rice cooker can also be used for steaming vegetables. Simply add water, insert a steamer basket, and pressure cook for a few minutes.
• If you don't have a steamer basket, you can use a heat-proof colander in a saucepan with a lid.
• For a simple vegetable medley, use a collapsible steamer basket in any pot. Bring water to a boil, lower the basket with vegetables into the pot, and steam until the desired texture is achieved.
• A bamboo steamer is a classic option that prevents water from dripping onto the food, making it ideal for delicate items.

Steaming meat

First, choose the right cut of meat. Tender cuts with some marbling are best, such as sirloin, ribeye, or tenderloin. Trim any excess fat. Cut the meat into thin slices, about 1/2-inch thick, to ensure even cooking.

Next, prepare a marinade for the meat. You can use a combination of soy sauce, garlic, ginger, and sesame oil. Brush the marinade onto the meat slices, coating each side. Allow the meat to stand for about 30 minutes to absorb the flavours.

Now, it's time to set up your steaming equipment. 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.

Arrange the marinated beef slices in a single layer on the steamer basket, making sure they don't touch each other. Cover the steamer with a lid and let the beef cook. The cooking time will depend on the thickness of the slices and your desired level of doneness. As a guideline, thinner slices may take around 5-8 minutes, while thicker cuts might require 10-15 minutes.

To check if the meat is cooked to your liking, 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.

Once the meat is cooked, it's ready to serve! You can enjoy steamed beef on its own or with a side of steamed vegetables, rice, or noodles. Garnish with fresh herbs, such as cilantro or green onions, for added flavour.

Steaming fish

Steaming is a great way to cook fish, preserving its delicate flavour while making it easy to season with aromatic flavours. Here is a guide on how to steam fish, with a recipe for a Cantonese-style steamed fish dish.

Equipment

To steam fish, you will need a steamer. You can use a traditional bamboo steamer, or a metal tiered steamer. If you don't have a steamer, you can use a wok, a large pot or a deep skillet with a lid. You will also need a small round metal elevated rack or an empty tuna can to place at the bottom of your setup for the plate to sit on.

Choosing Fish

For steaming, it is best to use a delicate white fish. Good options include sea bass, sole, flounder, fluke, tilapia, or haddock. Avoid oily and firm fish like bluefish, mackerel or swordfish.

Preparing the Fish

If you are using fish fillets, sprinkle both sides with salt and pepper. You can also use a ginger-soy sauce, or a sauce of your choice. If you are steaming a whole fish, make 3 diagonal slits about 1 inch (2.5 cm) apart on both sides. Place half of the julienned ginger inside the fish, and the rest on top.

Steaming

Place the fish on a heat-proof plate that will fit into your steamer setup. Bring 1-2 inches of water in the bottom of the steamer to a boil. Place the plate of fish into the steamer, cover, and adjust the heat to medium. The water should be at a slow boil that generates steam, but not so high that the water evaporates too quickly. Steam for 7-10 minutes, depending on the size and thickness of your fish. Smaller, thinner fillets will take less time, around 4-5 minutes. Check for doneness by using a butter knife to gently pierce the thickest part of the fillet. If the knife goes through easily, without resistance, the fish is done.

Sauce

While the fish is steaming, you can prepare a sauce. Heat a wok or small saucepan to medium-high heat, and add 2 tablespoons of vegetable oil. Add ginger and fry for 1 minute, then add the white parts of some scallions and cook for 30 seconds. Next, add the remaining scallions and some cilantro. The mixture should be sizzling. Finally, add soy sauce, and cook until the scallions and cilantro are just wilted, about 30 seconds.

Serving

Once the fish is done, carefully drain any liquid on the plate, and pour the sauce over the fish. Serve immediately with steamed white rice.

Tips

• You can add aromatics such as lemon, ginger, and soy sauce to your steamed fish.
• You can also steam fish in an electric steamer.
• Steaming fish is a quick process, but be careful not to overcook it, as it can become tough or rubbery.

Steaming seafood

Steaming is a gentle, fat-free cooking method that keeps seafood moist and flavourful. It is an excellent choice for preparing delicate seafood because there is a safe distance between the food and the heat source, which helps to prevent drying.

To steam seafood, fill a pan with 2 inches of water and bring it to a boil. For extra flavour, add white wine, herbs, bay leaves, or lemon slices to the liquid. Place your seafood in a basket or bamboo steamer and put it over the water, ensuring that the food doesn't touch the liquid. Cover the pot tightly and do not open it. As a rule of thumb, budget 10 minutes of cooking time per 1 inch of thickness.

When steaming shellfish like clams and mussels, use a simpler technique. Bring 1 inch or less of cooking liquid to a boil in a pan with a tight-fitting lid. Add the shellfish, cover, and cook until most of them have opened. Discard any unopened shellfish. This method also works for crabs and lobsters.

For a seafood boil, fill a large stockpot with water and dry white wine, bringing it to a rolling boil. Season the water with spices, herbs, and aromatics such as Old Bay seasoning, Cajun spices, garlic, lemon, onions, and bay leaves. Layer the ingredients based on their cooking times, adding heartier items like potatoes and corn first, followed by shellfish, and finally, more delicate seafood like shrimp.

Ingredients:

• 3 cups dry white wine
• 3 lbs baby red potatoes, cut into quarters
• 2-3 1 1/2-2 lb whole live lobsters
• 3 dozen little neck clams
• 6 ears of corn, halved
• 2 dozen fresh raw shrimp, cleaned
• Melted butter, for serving
• Lemon halves, for serving

Instructions:

• Fill a large stockpot with water and dry white wine and bring it to a boil.
• Add your preferred seasoning to the boiling water, adjusting the amount to your taste preferences and desired spiciness.
• Toss in garlic cloves, lemon wedges, and any additional spices for added flavour.
• Add the baby potatoes and cover the pot. Cook for about 10 minutes until they are just tender.
• Add the corn on the cob and cook for another 5 minutes.
• Gently place the seafood (shrimp, crab legs, crawfish, mussels, etc.) into the pot, ensuring you do not overcrowd it. Cook each type of seafood separately if needed.
• Cook the seafood until it is fully cooked through. Keep in mind that cooking times may vary depending on the type and size of the seafood.
• Once the seafood is cooked, carefully remove it from the pot and transfer it to a serving platter or serve it family-style on a table covered with newspaper or butcher paper.
• Serve with melted butter and lemon halves for squeezing over the seafood.

Steaming desserts

Steaming is a great way to cook healthy and delicious food, and you can even make desserts this way! Here are some tips and tricks for creating steamed treats.

Firstly, you'll need a steamer. Electric steamers are great as they often come with a timer, but you can also use a stove-top steamer, a large heavy-bottomed pan with a perforated plate, or even a bamboo steamer.

When making steamed desserts, it's important to cover cake batters with foil to prevent condensation from dripping onto your cake and making it soggy. You can steam cakes, such as a honey sponge cake, or even a no-bake chocolate cake. Steamed cakes tend to have a more liquid batter than regular cakes, so don't be surprised by this.

You can also steam individual desserts like panna cotta, or even a whole 3-tiered cake! If you're making a leche flan, it's a good idea to preheat your steamer for more accurate timing.

If you're making a steamed pudding, a basin sponge is a great option. You can fill it with jam, syrup, or marmalade and serve it hot with custard. Chocolate and orange is a classic flavour combination for a rich, squidgy steamed pudding, and you can even add a chocolate sauce.

If you're looking for something a little more unusual, why not try a Choco Graham Matcha Cake? Matcha is a great flavour for desserts and its powdered form makes it easy to work with.

So, there you have it! A range of steamed dessert options to choose from. Get creative and enjoy the sweet treats without the need for an oven.

Frequently asked questions