Steam Bag Cooking: Thawed Veggies, Easy And Quick!

Steaming is a great way to cook vegetables, as it preserves their flavour and nutrients. It's also a simple and quick process, which can be done in a microwave or on a stove. If you're using a microwave, put your vegetables in a bowl, add a small amount of water, cover the bowl and cook for 3-5 minutes. If you're using a stove, boil a pot of water, put your vegetables in a steamer basket or colander and place them in the pot, then cook for 5-15 minutes. If you're using a steam bag, simply chop your vegetables, seal them inside the bag and place the bag in a pot of boiling water.

How to steam vegetables in a microwave

Steaming is a great way to cook vegetables, as it preserves their flavour and nutrients. Here is a guide on how to steam vegetables in a microwave.

What You'll Need:

• Microwave-safe bowl
• Microwave-safe plastic wrap or a microwave-safe plate
• Fresh vegetables of your choice (e.g. broccoli, spinach, carrots, green beans, etc.)
• Water
• Tongs or oven mitts
• Seasoning (optional)

Steps:

• Chop any large vegetables into bite-sized pieces.
• Place the vegetables into the microwave-safe bowl and spread them out evenly.
• Add 2-3 tablespoons of water to the bowl. The water should only cover the bottom of the bowl.
• Cover the bowl with a microwave-safe lid or plastic wrap, ensuring there is a small gap for steam to escape.
• Microwave the vegetables on high power for 3-5 minutes.
• Open the microwave door and allow the steam to escape and the bowl to cool down.
• Check if the vegetables are cooked to your liking. If not, microwave for another minute.
• Carefully remove the bowl from the microwave using tongs or oven mitts.
• Drain any excess water.
• Season the vegetables with butter, herbs, or spices, if desired.
• Serve and enjoy!

Tips:

• You can also use a microwave-safe ziplock bag instead of a bowl. Simply seal the bag, leaving a small gap for steam to escape, and place it directly in the microwave.
• Steaming vegetables in a microwave is a quick and convenient way to cook, perfect for those with limited kitchen space or time.
• Most frozen vegetables can be steamed directly from frozen, but some high-moisture vegetables like spinach should be thawed first.

Happy cooking!

How to steam vegetables on a stove

Steaming vegetables is a quick and simple method of cooking that helps retain their nutrients. Here is a guide on how to steam vegetables on a stove.

Preparation

Firstly, rinse your choice of vegetables in cold water. Scrub any tough vegetables, like potatoes, to remove dirt, bacteria, or pesticides. Cut, peel, and trim the vegetables to your desired size, ensuring they are all roughly the same size.

Steaming

There are several ways to steam vegetables on a stove. One way is to use a steamer basket or a collapsible steamer basket that fits directly into a saucepan. Another method is to use a pot or skillet with a lid.

• Fill a medium pan with around 1-2 inches of water and bring it to a boil.
• Place the steamer basket inside the pan, ensuring it does not touch the bottom.
• Add the vegetables to the steamer basket and cover the pan with a lid.
• Steam the vegetables until they are tender. Use a fork to check if they are ready.

Alternatively, you can steam vegetables directly in a pot or skillet:

• Choose a pan/skillet that is large and deep enough to hold the vegetables with a matching lid.
• Fill the pan with a small amount of water, about ¼ full or less. Ensure the water is shallow so that the vegetables won't boil.
• Fill the pan about ¾ of the way with vegetables, starting with those that take the longest to cook, such as root vegetables.
• Place the lid on the pan and heat to medium/high.
• Steam the vegetables until they are tender. Use a fork to check if they are ready.

Cooking Times

Different vegetables require different steaming times. Here are some common examples:

• Sliced carrots: 6-10 minutes
• Cauliflower florets: 5-6 minutes
• Asparagus (thick spears): 5-6 minutes
• Broccoli florets: 5 minutes
• Brussels sprouts: 8-10 minutes
• Green beans: 4-5 minutes
• Spinach and leafy greens: 5 minutes
• Whole artichoke: 25-35 minutes
• Small potatoes: 15-20 minutes
• Larger chopped potatoes: 25-30 minutes

Tips

• Pair vegetables with similar cooking times together.
• Root vegetables like potatoes, yam, cassava, and breadfruit take longer to steam (about 15-30 minutes), so steam them separately.
• Ensure you have enough water in the saucepan to prevent halting/delaying the cooking process.
• Season the vegetables as desired after steaming and before serving.

How to steam frozen vegetables

Steaming frozen vegetables is a great way to cook them without losing nutrients. Here is a guide on how to do it, with some tips on seasoning and preventing sogginess.

Stove-top steaming

To steam frozen vegetables on a stove, you will need a pot, water, and a steamer basket or colander. You can also use a strainer or a heat-proof plate and some aluminium foil.

First, fill the pot with about an inch of water and bring it to a boil. If using a steamer basket, colander, or strainer, place it inside the pot so that it hangs on the lip, and the water does not touch the vegetables. If using the plate method, place three golf-ball-sized balls of aluminium foil in the water, and then place the plate on top.

Next, add your frozen vegetables. There is no need to defrost them first, but make sure they are spread out evenly. Cover the pot with a lid and steam until tender. The time will vary depending on the type of vegetable, but most will be ready within 5-15 minutes.

Microwave steaming

Microwaving is another quick and easy way to steam frozen vegetables. You will need a microwave-safe bowl, some water, and a lid or microwave-safe plastic wrap.

Place your vegetables in the bowl and add 2-3 tablespoons of water. Make sure the water only covers the bottom of the bowl. Cover the bowl, leaving a small gap for steam to escape, and microwave on high for 3-5 minutes. Check if the vegetables are cooked, and if not, continue in one-minute increments until they are tender.

Tips for seasoning and preventing sogginess

To make your steamed vegetables taste great, try tossing them in extra virgin olive oil or melted butter and adding some seasonings. You can also use your favourite salad dressing or marinade.

To prevent sogginess, avoid overcrowding the steamer and check on your vegetables regularly. Different types of vegetables may also require different cooking times, so it is best to cook them separately.

How to steam vegetables without a steamer

Using a Stasher Bag

If you have a Stasher bag, steaming vegetables is a simple process. First, chop your vegetables to your desired size and seal them inside the bag. Then, place the bag in a pot of boiling water, ensuring the pot is covered with a lid. Let the vegetables steam until they are cooked to your liking. This method preserves the nutrients in the vegetables and is a healthy and simple way to prepare them.

Using a Microwave

This method is ideal for those who want a quick and easy way to steam vegetables without using a steamer. Simply chop your vegetables into bite-sized pieces and place them in a microwave-safe plastic bag, such as a BPA-free ziplock bag. Seal the bag, leaving a small gap for the steam to escape, and cook in the microwave on high power for about 3 minutes. Open the door and allow the steam to escape before checking if the vegetables are cooked to your desired doneness. If not, cook for an additional minute.

Using a Plate and Tin Foil

This method involves using a plate and tin foil to create a DIY steamer basket. Fill a medium pot with 1/2 inch of water and place three golf ball-sized balls of aluminum foil at the bottom. Rest a heat-proof plate on top of the foil balls and cover the pot. Bring the water to a boil and add your vegetables to the plate. Cover and steam until the vegetables are crisp-tender. This technique is simple and effective, resulting in crisp and creamy vegetables.

Using a Metal Strainer or Colander

Choose a saucepan that is wide enough to hold a metal strainer or colander around the rim and deep enough so that the strainer does not touch the bottom. Add about an inch of water to the bottom of the pan, place the strainer or colander over the pan, and fill it with vegetables. Cook until the vegetables are tender. Depending on the size of the strainer and the amount of vegetables, you may need to cook in batches.

Using a Wire Cooling Rack

For this method, a wider saucepan is preferable. Add about an inch of water to the pan and place a wire cooling rack over the top. Add your vegetables and cook until they are tender.

How to steam vegetables in a bag

Steaming is a great way to cook vegetables, as it preserves their flavour and nutrients. Here is a guide on how to steam vegetables in a bag.

Method 1: Using a Microwave

This method is quick and easy, and you can use a ziplock bag or a microwave-safe bowl with a microwave-safe plate or lid.

First, chop any large vegetables into bite-sized pieces. You can steam most vegetables together, but those with different cooking times may need to be steamed separately. For example, bell peppers and carrots have very different cooking times.

Place the vegetables in the bag or bowl, ensuring they are spread out evenly. If using a ziplock bag, seal it about three-quarters of the way across, leaving a small gap for steam to escape.

Add 2-3 tablespoons of water to the bowl, ensuring the vegetables are not submerged. You can also add butter and dried herbs for extra flavour.

Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small crack for steam to escape. Place in the microwave and cook on high for about 3 minutes.

Open the door and let the steam escape and the bag or bowl cool down. Check if the vegetables are cooked to your liking. If not, cook for another minute.

Method 2: Using a Stove

This method requires a pot, water, and a steamer basket or colander.

Fill a pot with about 6-7 cups of water and bring it to a boil. While you wait for the water to boil, prepare your vegetables by chopping them into your desired size.

Place the vegetables in a bag designed for steaming, such as a Stasher bag. Remove any air bubbles and seal the bag. You can also use a ziplock bag, but ensure it is BPA-free and microwave-safe.

Carefully place the bag in the pot of boiling water. Cover the pot with a lid and let the vegetables steam. The cooking time will depend on the type of vegetable. For example, bell peppers take about 8-10 minutes, while carrots take about 15-17 minutes.

Use tongs to remove the bag from the pot, and open it with oven mitts or tea towels. Serve the vegetables immediately.

Tips:

• Steaming vegetables in a bag is a convenient way to cook without using oil or fat, preserving the nutrients in the food.
• You can also steam frozen vegetables, and there is no need to thaw them first. However, vegetables with a high moisture content, like spinach, should be thawed before steaming.
• When steaming on the stove, avoid filling the pot with too much water, as this can make the vegetables mushy.
• When steaming in the microwave, be careful not to overcook the vegetables, as they can turn mushy.
• If you are using a ziplock bag, ensure it is microwave-safe and BPA-free.

Frequently asked questions