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

There are many ways to cook vegetables without a steamer. You can use a microwave, a saucepan, a wok, a splatter screen, a roasting pan, a colander, a strainer, a fine-mesh sieve, a splatter screen, a pie tin, or even a rice cooker.

One method is to use a pot with a tight lid and a thick bottom. First, pour half an inch of water into the pot. Then, make three balls of aluminum foil that are roughly the size of a golf ball and place them inside the pot. Rest a heat-proof plate on top of the foil balls, add the vegetables, cover the pot, and bring the water to a boil.

Another method is to use a metal colander or strainer. Place it inside a pot that is wide enough to fit the colander without letting it fall in, and tall enough so the colander does not touch the water. Pour half an inch of water into the pot, bring it to a boil, and then lower it to a simmer. Cover the colander and pot with the pot’s lid, and cook the vegetables for 5-10 minutes, depending on the desired texture.

Use a microwave-safe bowl with a lid

Using a microwave is one of the quickest ways to steam vegetables. Here is a step-by-step guide on how to do it:

Step 1: Prepare the Vegetables

Wash and peel the vegetables. Cut them into uniform, bite-sized pieces. Broccoli, cauliflower, and potatoes are some examples of vegetables that can be steamed.

Step 2: Choose the Right Bowl

Select a microwave-safe bowl with a lid. Check the bottom of the bowl for a symbol that indicates it is microwave-safe, such as "Microwave Safe" or a microwave icon with wavy lines. If there is no indication, it is best to use a different container.

Step 3: Add Water

Add 1 tablespoon (15 mL) of water to the bowl. The amount of water can be adjusted depending on the quantity of vegetables. For leafy vegetables like spinach, there is no need to add water as the rinsed leaves will provide enough moisture.

Step 4: Cover the Bowl

Place the lid on the bowl without snapping it closed. Leaving a small gap will allow steam to escape and prevent the lid from popping off in the microwave, which could create a mess and affect the cooking process.

Step 5: Microwave the Vegetables

Microwave the vegetables for 2 to 5 minutes. The cooking time will vary depending on the type and amount of vegetables. Broccoli, for example, typically takes 2 to 3 minutes, while denser vegetables like potatoes may require 5 minutes or more. Check the tenderness and texture of the vegetables with a fork. If they need more time, put the bowl back in the microwave in 1-minute intervals until they reach your desired level of doneness.

Tips:

• Microwaving is a convenient option, but it can give vegetables a slightly shrivelled appearance due to the rapid cooking process.
• Remember to use oven mitts or pot holders when handling hot bowls or plates to avoid burns.

Try a splatter screen

A splatter screen is a simple tool that can be used to cook vegetables without a steamer. It is a mesh screen stretched across a metal circle with a handle. The mesh keeps grease inside the pan, while still letting steam escape. This is important because, without it, you would end up steaming your vegetables instead of searing them.

You can find silicone models, as well as sets of different sizes, but a simple, cheap model that costs less than $10 will do the trick. A 12-inch screen will work for every size pan, as it doesn't matter if the screen is larger than the pan it's covering.

To use a splatter screen, simply place it over your pan when cooking vegetables to prevent grease from splattering everywhere. This will also make your body safer from grease burns.

Use a metal colander or strainer

If you don't have a steamer, you can use a metal colander or strainer to steam vegetables. Here's how:

First, choose a pot that is wide enough to fit the colander or strainer inside, but not so wide that it falls in, and deep enough that the colander does not touch the water. Fill the pot with approximately half an inch of water.

Next, place the colander or strainer inside the pot, ensuring that it is not touching the water. If your colander or strainer does not fit inside the pot, you can hold it in place, but be sure to use a pot holder or an implement with a heat-resistant handle to avoid burning yourself.

Now, pour your cleaned and chopped vegetables into the colander or strainer. You can steam just one type of vegetable or a variety of vegetables together. Just be mindful that some vegetables will take longer to steam than others. Vegetables with similar textures or thicknesses will steam for about the same amount of time. For example, broccoli and cauliflower, or peas and carrots, steam well together, whereas broccoli and peas would not.

Once you have added your vegetables, bring the water to a boil, then lower the heat to a simmer. Cover the colander and pot with the pot's lid to prevent steam from escaping. If the lid on your pot begins to rattle, slightly crack the lid to allow ventilation. If you don't have a lid, you can use a piece of aluminium foil, being careful not to burn yourself.

After five minutes of steaming, check on the vegetables. Different vegetables will have different steaming times, and these times will vary depending on how full the colander is. Check the crispness and tenderness of the vegetables and continue steaming for another two to five minutes, depending on your desired texture. Broccoli, for example, will take about five to seven minutes to reach a crisp texture, and ten minutes to become tender and soft.

When the vegetables are tender, remove the colander from the pot and serve. Be sure to use pot holders to protect your hands from the heat.

Use a plate and aluminium foil

Using a plate and aluminium foil is a great way to steam vegetables without a steamer. Here's how to do it:

First, choose a pot that has a tight lid and a thick bottom. The lid should be secure enough to allow moisture to build up inside the pot and steam the vegetables. A pot with a thicker bottom will spread the heat more evenly than one with a thinner bottom. A deep pot will allow for more steam to build up between the vegetables, cooking them more effectively. If you don't have a pot, or if your pot won't fit a heat-proof plate, you can use a large skillet instead. You will still need a lid that will cover the skillet.

Next, pour about half an inch of water into the bottom of your pot. If you are cooking a large amount of vegetables, or if the lid to your pot does not seal well, you may need to add more water. You want enough water in the pot to steam the vegetables and prevent them from burning, but not so much that the vegetables boil. If your lid does not seal tightly, more moisture will escape as steam while cooking, so you may need to start with more water.

Now, make three balls of aluminium foil that are roughly the size of a golf ball. The foil will layer the bottom of the pot and elevate the heat-proof plate, creating a makeshift steaming basket. Depending on the size or depth of your pot, you may need to make more than three foil balls.

Then, rest a heat-proof plate inside the pot, on top of the foil balls. The plate will hold the vegetables away from the bottom of the pot and the foil, preventing them from sticking, burning, or boiling. Make sure the plate is heat-safe and non-plastic, like a ceramic or stainless-steel cake pan.

Cover the pot and bring the water to a boil. The boiling water will build up steam within the pot, and condensation will build up on the plate, making it slick enough so the vegetables do not stick to it.

Now, layer the vegetables onto the plate in the pot, then cover. If you are steaming one type of vegetable, layer it into the pot so everything fits comfortably. If you are steaming different vegetables, put the ones that will take longer to cook on the bottom layer, and work up from there. For example, cauliflower and broccoli would go on the bottom, and carrots, Brussels sprouts, and peas would be on the medium and upper layers.

Steam the vegetables on medium-high heat for about five minutes. Steaming vegetables takes longer than boiling them, so be patient. Since the vegetables are not cooked in water, they will maintain their vivid colour, but should be tender to eat. If you feel like the vegetables need to be cooked longer, continue steaming until they are your desired texture. Be mindful of how often you remove the lid, as each time you do, steam will escape, and the longer the vegetables will take to cook.

Finally, use a spoon or tongs to carefully remove the vegetables from the plate. Steam will have built up inside the pot, so be careful not to burn yourself. Your vegetables are now ready to serve and eat.

Steam in a saucepan

Steaming vegetables in a saucepan is a great way to cook them without a steamer. Here is a step-by-step guide:

Firstly, choose a saucepan that has a tight lid to prevent steam from escaping. The saucepan should also be deep enough to allow for steam to build up and cook the vegetables effectively. If you don't have a suitable saucepan, you can use a large skillet instead, but make sure you have a lid that fits.

Next, pour about half an inch of water into the bottom of your chosen pan. You may need to add a little more if you are cooking a large quantity of vegetables, or if the lid doesn't seal well.

To create a makeshift steaming basket, take three pieces of aluminium foil and shape them into balls roughly the size of golf balls. Place these inside the pan, and rest a heat-proof plate on top. This will prevent the vegetables from sticking or burning on the bottom of the pan.

Cover the pan and bring the water to a boil. Then, carefully add your chosen vegetables to the plate in layers, starting with the varieties that will take longest to cook, such as broccoli or cauliflower, and finishing with quicker-cooking vegetables like carrots or peas.

Cover the pan again and steam the vegetables for around five minutes on a medium-high heat. Be mindful of how often you remove the lid, as this will cause steam to escape and increase cooking time. After five minutes, check the vegetables and continue to steam until they are tender to your liking.

Finally, use a spoon or tongs to carefully remove the vegetables from the plate, being mindful of the built-up steam, and serve.

Frequently asked questions