Steaming Veggies: Using A 3-Tier Steamer Like A Pro

Steaming vegetables is a great way to cook them without sacrificing taste or nutrient quality. It's also one of the simplest ways to prepare your veggies. The key to steaming vegetables is to cut them into uniform sizes and not to over-steam them. You'll want to steam your veggies until they're soft enough to pierce with a fork but still have a bit of firmness.

To steam vegetables in a 3-tier steamer, first fill the base unit with cool water. Then, cut your vegetables into uniform bite-sized pieces and place them in the steamer baskets. Close the lid and turn on the steamer, setting the timer according to the type of vegetables you're cooking.

How to prepare your vegetables for steaming

The key to preparing your vegetables for steaming is to cut them into uniform sizes so that they cook at roughly the same rate and are all done simultaneously. Here are some tips to help you prepare your veggies for steaming:

• Cut your vegetables into uniform, bite-sized pieces. Smaller pieces will cook more quickly than larger ones, so if you're cooking different types of vegetables together, cut the longer-cooking vegetables into smaller pieces than the quicker-cooking vegetables.
• If you're steaming mixed vegetables and want them to finish cooking at the same time, add the denser, longer-cooking veggies first and then add the quicker-cooking veggies after a few minutes. Alternatively, cut the denser vegetables into slightly smaller pieces so that they cook faster and finish at the same time as the rest.
• Root vegetables such as carrots should be sliced, unless you're using baby carrots, which can be left whole.
• Some vegetables can be kept whole, such as artichokes (just make sure you trim them well).
• Broccoli and cauliflower should be broken into florets.
• If you're using an electric steamer, fill the base unit with cool water up to the fill line before adding your veggies.
• If you're steaming on the stovetop, fill a pot with around 1-2 inches of water and bring it to a boil before adding your veggies. Make sure the water isn't deep enough to touch the bottom of your steamer basket.
• When adding the vegetables to the steamer basket, arrange them loosely so that the steam can circulate evenly.
• Set a timer to avoid over-steaming your veggies. Most vegetables should be bright and vibrant in colour when they're ready, and slightly tender but still have a bit of crunch.

How to steam vegetables in a pan

Steaming vegetables is a quick and easy way to get a healthy dish on the table. Here is a step-by-step guide to steaming vegetables in a pan:

Step 1: Select Your Vegetables

You can steam most vegetables in a pan, but some are better suited to steaming than others. It is best to avoid steaming large vegetables such as potatoes, as they will take a long time to cook. Good choices for steaming include asparagus, broccoli, carrots, cauliflower, green beans, and artichokes.

Step 2: Clean the Vegetables

Rinse your chosen vegetables in cold water to remove any dirt or traces of pesticides. Use a paper towel to pat them dry. For vegetables like cabbage and cauliflower with lots of grooves that can hide dirt and bacteria, consider soaking them in cold water for a minute or two before rinsing.

Step 3: Cut Your Vegetables

Cutting your vegetables into uniform bite-sized pieces will help them cook at the same rate. This step is especially useful for large vegetables, as slicing and trimming can significantly reduce cooking time. For example, carrots and potatoes cook much faster when sliced. Remove any leaves, seeds, or stems from the vegetables before cooking. For asparagus, remove the tough ends of the stalks and peel thicker stalks to ensure they are tender when cooked.

Step 4: Separate Your Vegetables by Cook Time

Before placing your vegetables in the pan, separate them according to their cooking times. Vegetables with varying cooking times should be cooked separately. If you don't have time to cook them separately, cut larger vegetables into smaller pieces so they cook faster.

Step 5: Choose a Deep Pan

Select a deep pan that is large enough to contain water and your vegetables. The pan should have a lid to trap the steam. Suitable pan options include a non-stick pan, cast-iron skillet, or stainless steel pan. Leave about a quarter of the pan's volume empty to allow for steam and condensation under the lid.

Step 6: Add Ingredients to the Pan

Place the pan on the stove but do not turn on the heat yet. Add your vegetables to the pan and then pour in about half an inch of water. This amount of water will create steam without causing the vegetables to boil or burn.

Step 7: Turn on the Heat and Start Cooking

Close the lid of the pan securely and turn on the heat to a medium setting. Do not remove the lid during cooking, as this will release the steam and may ruin the texture of the vegetables. Check the heat by placing your fingers on the lid; if it is too hot to touch, the water is boiling. Alternatively, use a pan with a glass lid so you can see the contents while cooking.

Step 8: Turn Down the Heat Once the Water Starts Boiling

Once the water starts boiling, turn down the heat to a low setting and note the time. Set a timer and cook the vegetables for the recommended amount of time, which will vary depending on the type of vegetable. Check if the vegetables are done by piercing them with a knife; they should be tender but still have a bit of crunch.

Step 9: Serve Your Vegetables

Once the vegetables are tender, remove them from the heat and plate them. Use a slotted spoon or tongs to transfer the vegetables from the pan to the plate. If you are cooking vegetables with different cooking times, set the ones that are done aside in a covered container to keep them warm.

How to steam vegetables in a microwave

Firstly, arrange your vegetables in a microwave-safe bowl. You won't need a steaming basket or any special equipment for this method. All you'll need is a microwave-safe bowl, a microwave-safe cover, and some water. However, if you have a special microwave-safe steamer, you can use this in the same way.

Next, add a little fresh water. Start with about two to three tablespoons of water and see if you need to adjust this amount for your dish.

Then, cover the bowl. Make sure whatever you cover the bowl with is also safe to use in the microwave. Some people prefer using a microwave-safe plastic wrap. You can also lay a dish flat on top of the bowl, if the dish is also microwave-safe. Make sure one corner of the bowl is left slightly open/uncovered to help vent some of the steam so that your veggies do not overcook.

Now, cook your vegetables in the microwave. The cooking time will vary depending on which vegetables you're steaming and how thick and/or large they are. Generally speaking, steaming in the microwave is slightly faster than steaming on a stovetop. Most veggies should cook in under eight minutes.

Finally, drain any excess water and serve the veggies warm. Once your vegetables are steamed, they're ready to serve. If there is any excess water remaining in the bottom of the bowl, carefully drain it out over the sink. You may want to remove the vegetables with a fork before draining the water so that you don't burn yourself or spill veggies into the sink. Serve the vegetables while they're still warm.

How to steam frozen vegetables

Steaming frozen vegetables is a great way to cook them without losing their flavour and nutrients. Here's how to do it using a 3-tier steamer.

Firstly, fill the bottom pan of your 3-tier steamer with water. You'll want to add enough water so that it reaches about 1 inch (2.5 cm) up the side of the pan. Then, place the steamer on the stove and turn the heat to high. While you're waiting for the water to boil, you can prepare your vegetables.

It's important to cut your vegetables into uniform sizes so that they cook evenly. You can mix different types of vegetables, but keep in mind that denser vegetables like carrots will take longer to cook than more tender vegetables like broccoli. If you're steaming multiple types of vegetables together, add the denser vegetables to the steamer first and give them a few minutes to start cooking before adding the others.

Once the water is boiling, place your vegetables into one of the steamer baskets. Make sure not to overcrowd the basket, as this can lead to soggy vegetables. Place the basket into the steamer, put the lid on, and let the vegetables steam.

The amount of time your vegetables will need to steam depends on the type of vegetable and how big the pieces are. Most vegetables will be done in around 3 to 10 minutes. Check your vegetables regularly to make sure they don't overcook. They are done when they are tender and can be easily pierced with a fork or knife.

When your vegetables are tender, remove the basket from the steamer and they are ready to be served. You can season them with some olive oil, butter, salt, or a squeeze of lemon.

You can also steam frozen vegetables in the microwave. To do this, place your vegetables in a microwave-safe bowl and add 2-3 tablespoons of water. Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small gap for the steam to escape. Microwave on high for 3 to 5 minutes, or until the vegetables are tender. Be careful not to overcook them, as they can become mushy.

How to season your steamed vegetables

Seasoning steamed vegetables is a great way to add flavour to your dish. Here are some tips on how to season your steamed veggies:

Salt and Pepper

Sprinkle some kosher salt and black pepper on your steamed vegetables. Toss the vegetables gently to coat them in the seasoning. Remember to taste the veggies and add more seasoning according to your preference.

Herbs

Sprinkle on your favourite herbs such as oregano, basil, parsley, thyme, chervil, tarragon, cilantro, cumin, dill, ginger, lemongrass, and even curry powder. Fresh herbs can create unique flavours to spice up your meal.

Sauces

You can also season your steamed vegetables with a quick and simple sauce. For example, a garlic butter sauce, olive oil and lemon juice, or lime juice.

Oils

Before steaming, toss vegetables in olive oil, salt, and freshly ground black pepper. Alternatively, toss Asian vegetables, such as bok choy, in toasted sesame oil, salt, and white pepper before steaming.

Vinegar

Toss sweet vegetables, like sweet potatoes or carrots, with a splash of balsamic, red wine, or other vinegar before steaming to complement their natural sweetness.

Soy Sauce

Add a couple of tablespoons of soy sauce directly to the steaming water or toss the vegetables in soy sauce after steaming.

Garlic

Add sliced or chopped garlic to any vegetable, especially leafy greens like kale. You can also sauté garlic with olive oil and toss it with vegetables after steaming.

Remember, if you are using an electric steamer, do not add anything but plain water to the reservoir. If you want to season your veggies with salt or sauces, do so after they have finished steaming.

Frequently asked questions