Steaming Veggies Without A Steamer: Easy, Quick, And Tasty!

Steaming vegetables is a great way to keep their nutrients, colour, and crispness intact. If you don't have a steamer, there are several ways to cook them. You can use a pot with a tight lid and a metal colander or strainer, a microwave, a splatter screen, a foil pie tin, or even a simple plate and some aluminium foil. Each method requires a slightly different setup, but the basic principle is the same: use a small amount of water in the bottom of a pot or dish, and let the vegetables steam until tender.

Using a plate and aluminium foil

Steaming vegetables is a great way to cook them while retaining their moisture, natural flavour, and nutrients. If you don't have a steamer, you can still achieve the same results by using a plate and aluminium foil. Here's a step-by-step guide:

• Choose a pot with a tight-fitting lid and a thick bottom. The lid should create a seal to allow moisture and steam to build up inside the pot. A deeper pot will allow for more steam to cook the vegetables.
• Pour about half an inch of water into the pot. If you are cooking a large quantity of vegetables or if the lid doesn't seal well, you may need to add a bit more water. The water level should be enough to generate steam but not so much that the vegetables boil.
• Create three balls of aluminium foil that are roughly the size of a golf ball. These will act as a stand for the plate inside the pot. Depending on the size and depth of your pot, you may need to make more or larger foil balls.
• Place the foil balls at the bottom of the pot, and rest a heat-proof plate on top of them. The plate should be made of a heat-safe material such as ceramic or stainless steel.
• Cover the pot and bring the water to a boil. The boiling water will create steam, and the condensation on the plate will prevent the vegetables from sticking.
• Place your vegetables on the plate in the pot. If you are steaming multiple types of vegetables, layer them according to their cooking time. Vegetables like cauliflower and broccoli take longer to cook, so they should go on the bottom, while carrots, Brussels sprouts, and peas can go on the middle and upper layers.
• Cover the pot and steam the vegetables on medium-high heat for about 5 minutes. Steaming takes longer than boiling, so be patient. Check the vegetables occasionally, but keep in mind that opening the lid will release steam, increasing the cooking time.
• Once the vegetables are tender, carefully remove them from the plate using a spoon or tongs. Enjoy your freshly steamed veggies!

This method is a simple and effective way to steam vegetables without a steamer, utilising the heat conduction properties of aluminium foil to create a DIY steaming setup.

Microwaving vegetables

Preparing the Vegetables

First, select a microwave-safe dish that is wide enough to hold all the vegetables in a single layer. Cut the vegetables into roughly equal-sized pieces to ensure they cook evenly. If you are cooking different-sized vegetables together, arrange them with the largest vegetables around the outside of the dish and the smallest in the middle.

Adding Water

For tender, new-season vegetables, sprinkle two tablespoons of water over the vegetables. For older or denser vegetables with a lower water content, such as carrots, use up to 1/3 cup of water. This will convert into steam in the microwave, helping the vegetables cook evenly.

Cooking the Vegetables

Cover the dish with a lid or microwave-safe plastic wrap. Depending on the type of vegetables, microwave for 1 1/2 to 3 1/2 minutes or until tender. Halfway through the cooking time, turn the vegetables over to ensure even cooking. Once done, carefully remove the lid or plastic wrap to allow the hot steam to escape. Most vegetables should be properly steamed after 5 minutes, but this can vary depending on the amount and type of vegetables.

Specific Instructions for Certain Vegetables

For asparagus, the easiest way to cook it is by adding the spears to a snap-lock bag with a teaspoon of water. Seal the bag and cook for 1 1/2 minutes. For broccoli and cauliflower, cut them into individual florets and place them in a single layer in a microwave-safe dish with the thickest part of the florets facing outward. Cover and cook for 2 1/2 minutes. For green beans, place them in a dish where they can sit 2-3 deep. Sprinkle over two tablespoons of water, cover, and cook for 2 1/2 minutes. For spinach, rinse the leaves in a colander and add the still-wet leaves to a snap-lock bag. Seal the bag and cook for 1 1/2 minutes.

Steaming in a colander and a pot

Steaming vegetables in a colander and a pot is a great way to cook them without a steamer. Here's what you need to do:

First, find a large pot and fill it with about half an inch of water. Then, get a metal colander that fits inside the pot without touching the water. Make sure the colander is not made of plastic; it needs to be heat-resistant. If your colander doesn't fit inside the pot, you can hold it in place, but be sure to use a pot holder or a colander with a heat-resistant handle to protect yourself from the steam.

Next, prepare your vegetables by cleaning and chopping them into uniform, bite-sized pieces. Broccoli and cauliflower, or peas and carrots, go well together. Try to avoid over-stuffing the colander to ensure even cooking.

Once your vegetables are ready, pour them into the colander. Bring the water in the pot to a boil, then lower it to a simmer. Cover the colander and pot with a lid to prevent steam from escaping. If you don't have a lid, you can use aluminium foil.

After about 5 minutes, check on the vegetables. Depending on the type of vegetable and the amount in the colander, the steaming time will vary. Broccoli, for example, will take around 5 to 7 minutes to become tender, while denser vegetables like potatoes will take longer.

When the vegetables are tender, remove the colander from the pot and serve. Remember to use pot holders to protect your hands from the steam.

Using a splatter screen

Firstly, grab a wide saucepan and fill it with water. The amount of water depends on the quantity of vegetables you are cooking. As a general rule, the water level should be about half an inch to an inch deep.

Next, place the splatter screen over the saucepan. Ensure that the splatter screen is securely placed on the saucepan to prevent steam from escaping.

Now, add your vegetables to the splatter screen. It is important to cut your vegetables into uniform, bite-sized pieces to ensure even cooking. You can steam a single type of vegetable or a combination of vegetables. However, keep in mind that some vegetables take longer to cook than others. For example, broccoli and cauliflower take longer to steam than peas and carrots.

Once the vegetables are on the splatter screen, cover the saucepan and turn on the stove. Bring the water to a boil and then reduce the heat to a simmer. This will create steam, which will cook the vegetables.

Keep an eye on your vegetables to prevent overcooking. The cooking time will vary depending on the type and quantity of vegetables. Use a spoon or tongs to carefully remove the vegetables from the splatter screen when they are tender.

And that's it! You now know how to steam vegetables using a splatter screen. It's a simple and effective method that doesn't require any fancy equipment. Enjoy your perfectly steamed vegetables!

The aluminium foil method

Steaming vegetables is a great way to cook them without losing their nutrients, colour, and crispness. You don't need a steamer to steam vegetables. You can use a trusty lidded pot, a colander, or aluminium foil, and a stove top.

• Choose a pot with a tight lid and a thick bottom. The lid should have a good seal to allow moisture to build up inside the pot and steam the vegetables. A pot with a thicker bottom will distribute heat more evenly.
• Pour about half an inch of water into the pot. If you are cooking a large quantity of vegetables or if the lid doesn't seal well, you may need to add more water.
• Make three balls of aluminium foil that are about the size of a golf ball. These will be used to elevate a heat-proof plate inside the pot, creating a makeshift steaming basket.
• Place a heat-proof plate on top of the foil balls. This will prevent the vegetables from sticking, burning, or boiling in the pot.
• Cover the pot and bring the water to a boil. The boiling water will create steam inside the pot, and condensation will form on the plate, preventing the vegetables from sticking.
• Layer the vegetables onto the plate. If steaming different types of vegetables, place the ones that take longer to cook on the bottom layer. For example, put cauliflower and broccoli on the bottom, and carrots, Brussels sprouts, and peas on the middle and upper layers.
• Steam the vegetables on medium-high heat for about five minutes. Steaming takes longer than boiling, so be patient. Check on the vegetables occasionally, but keep in mind that opening the lid will cause steam to escape, increasing the cooking time.
• Once the vegetables are tender, carefully remove them from the pot using a spoon or tongs. Enjoy your freshly steamed vegetables!

Frequently asked questions