Steaming Veggies: Commercial Steamer Techniques For Healthy Cooking

Steaming vegetables is a quick and easy way to get a healthy side dish on the table. It's also a cooking method that doesn't require much fancy equipment. All you need is a steamer, a covered pan, or a microwave-safe bowl. Here's a step-by-step guide to steaming vegetables in a commercial steamer:

Step 1: Choose Your Vegetables

While technically, all vegetables can be steamed, certain vegetables are more commonly steamed and turn out better. These include broccoli, cauliflower, carrots, asparagus, artichokes, and green beans.

Step 2: Clean and Prepare Your Vegetables

Before steaming, it's important to rinse your vegetables to remove any dirt, bacteria, and traces of pesticides. Use a clean vegetable brush to scrub veggies with thick skins, and soak veggies with lots of nooks and crannies, like cauliflower, in cool water for a minute before rinsing. Cut your vegetables into uniform, bite-sized pieces to ensure even cooking.

Step 3: Heat Water in Your Steamer

Bring 1-2 cups of water to a boil in the bottom pan of your steamer. The water level should be about 1-2 inches deep and should not reach the vegetables in the steamer basket.

Step 4: Add Vegetables to the Steamer

Once the water is boiling, add your prepared vegetables to the steamer basket. Put the lid back on and reduce the heat to medium. Keep in mind that different vegetables have different steaming times, so you may need to separate them by cooking time or add the quicker-cooking vegetables after a few minutes.

Step 5: Let the Vegetables Steam

Allow the vegetables to steam for a few minutes without disturbing them. Use a timer to keep track of the steaming time, and start checking for doneness after the minimum recommended time.

Step 6: Check for Doneness

Pierce the vegetables with a knife or fork to see if they're done. They should be tender but still have a slight bite to them. Remove the vegetables that are tender and let the others continue steaming if you're cooking different types or sizes.

Step 7: Season and Serve

Once all your vegetables are done, transfer them to a serving platter. Season with olive oil, salt, pepper, and a squeeze of lemon juice to taste. Enjoy your perfectly steamed veggies!

How to prepare vegetables for a commercial steamer

Commercial steamers are a great way to cook vegetables, preserving their nutrients and flavour. Here are some steps to prepare your veggies for a commercial steamer:

Choose Your Vegetables:

Select the vegetables you want to steam. Broccoli, cauliflower, carrots, asparagus, artichokes, and green beans are all great options. You can also get creative and try potatoes or radishes!

Clean the Vegetables:

Rinse your veggies in cold water to remove any dirt, bacteria, and traces of pesticides. Use a vegetable brush for thicker-skinned vegetables like potatoes or carrots. For veggies with nooks and crannies, like cauliflower, soak them in cool water for a minute before rinsing.

Cut and Trim:

Cut your vegetables into uniform, bite-sized pieces. This ensures even cooking. Large vegetables will steam faster if cut into smaller pieces. Remove any tough outer skins, stems, seeds, or leaves. You can leave the peel on most veggies as it adds extra fibre, flavour, and nutrients.

Separate by Cooking Time:

Different vegetables have varying steaming times. Separate them accordingly so that you can remove the faster-cooking veggies first. For example, keep green beans separate from potatoes as they will cook at different rates.

Add Water to the Commercial Steamer:

Fill the bottom pan of your commercial steamer with 1-2 inches (2.5-5.1 cm) of water. The water level should not reach the vegetables in the steamer basket.

Place Vegetables in the Steamer Basket:

Arrange the veggies in the steamer basket, placing those with longer cooking times at the bottom and layering the quicker-cooking veggies on top. This allows for easy removal of the faster-cooking vegetables.

Your vegetables are now ready to be steamed! Simply place the steamer basket in the commercial steamer, close the lid, and follow the manufacturer's instructions for cooking. Remember to set a timer and check your veggies periodically to avoid overcooking. Enjoy your perfectly steamed vegetables!

How to steam vegetables in a commercial steamer

Steaming vegetables is a quick and nutritious way to cook them. Here is a guide on how to steam vegetables using a commercial steamer.

Preparing the Vegetables:

First, select the vegetables you want to steam. Good options include broccoli, spinach, cauliflower, asparagus, carrots, green beans, artichokes, and potatoes.

Before steaming, rinse the vegetables with clean, cold water to remove any dirt, bacteria, and traces of pesticides. Use a clean vegetable brush to scrub veggies with thick skins, and soak veggies with lots of nooks and crannies, like cauliflower, in cool water for 1-2 minutes before rinsing.

Next, cut the vegetables into uniform, bite-sized pieces. This ensures that they cook evenly and at a similar rate. Smaller pieces will also cook faster than larger ones.

Using a Commercial Steamer:

Fill the bottom pan of your commercial steamer with 1-2 inches of water. The water level should be enough to create steam but not so high that it touches the vegetables.

Place the steamer basket inside the pan and bring the water to a boil over high heat. Once the water is boiling, add your prepared vegetables to the basket.

Cover the steamer and reduce the heat to medium. Let the vegetables steam for a few minutes without disturbing them. The cooking time will depend on the type of vegetable and their size.

Check the vegetables periodically by piercing them with a knife or fork. They are done when they can be easily pierced but still have a slight bite to them.

Once the vegetables are tender, remove them from the steamer and season to taste. A simple seasoning of olive oil, salt, pepper, and a squeeze of lemon juice can enhance the flavor of the steamed veggies.

Tips:

• Separate vegetables with different cooking times to avoid overcooking or undercooking.
• Use a timer to avoid over-steaming.
• Vegetables will continue to cook a little after being removed from the steamer, so remove them when they are slightly undercooked.
• Steaming vegetables is a great way to preserve their nutrients, color, and flavor.

How to avoid over-steaming vegetables in a commercial steamer

To avoid over-steaming vegetables in a commercial steamer, follow these steps:

Firstly, it is important to cut the vegetables into uniform sizes so that they cook evenly. This ensures that all the vegetables are done at the same time. If you are steaming a mix of vegetables, add the longer-cooking veggies first and then add the quicker-cooking veggies after a few minutes. For example, denser vegetables like carrots will take longer to cook than more tender vegetables like broccoli. You can also cut the denser vegetables slightly smaller so that they cook faster and finish at the same time as the rest.

Secondly, always set a timer to avoid over-steaming. It is easy to get distracted with other parts of the meal and forget about the vegetables steaming away. A timer will help you keep track of the cooking time and prevent over-steaming. Check the vegetables intermittently, especially if you think they are cooking quickly.

Thirdly, take the vegetables out of the steamer basket when they still have a bit of crunch in the middle. By the time you get them to the table, they will have cooked through perfectly without turning mushy. The vegetables are done when you can easily pierce the thickest part with a knife, and they are still bright and vibrant in colour.

Lastly, different vegetables have different steaming times, so be mindful of this when steaming. For example, spinach and arugula take about 3 minutes, while carrots, potatoes, turnips and squash take 8-20 minutes. Broccoli, cauliflower and green bean florets take 5-7 minutes.

How to tell when vegetables are done in a commercial steamer

When steaming vegetables, it is important to avoid overcooking them. The key to getting it right is to keep an eye on the time and test the texture of the vegetables.

Firstly, it is important to cut the vegetables into uniform sizes so that they cook at roughly the same rate and are all done simultaneously. If you are cooking different types of vegetables together, keep in mind that more tender vegetables like broccoli will cook faster than denser vegetables like carrots. You can either add the longer-cooking veggies first and then add the quicker-cooking veggies a few minutes later, or cut the denser vegetables slightly smaller so that they cook more quickly.

Secondly, it is a good idea to set a timer to avoid over-steaming. As a rule of thumb, start checking the vegetables after three minutes and then check intermittently based on how quickly you think they are cooking.

The vegetables are done when they are tender and still have a bit of crunch in the middle. You should be able to easily pierce the thickest part of the vegetable with a paring knife, fork, or cake tester. Most vegetables will also be bright and vibrant in colour when ready.

Remember that smaller pieces will cook more quickly than larger pieces, and some vegetable types steam more quickly than others. For example, green beans, cauliflower florets, or asparagus stalks will steam faster than potatoes or whole baby carrots.

How to season vegetables after steaming in a commercial steamer

Once you've steamed your vegetables in a commercial steamer, it's time to season them. Here are some tips to make your vegetables taste amazing:

• Fresh herbs: Toss whole sprigs of fresh herbs like parsley, thyme, or dill over the steamed vegetables, or chop up the leaves and sprinkle them over the vegetables. Cilantro, basil, mint, and dill add a bright, fresh flavour to raw or cooked veggies.
• Salt and pepper: Season your vegetables with salt and pepper to enhance their natural flavours.
• Spices and seasonings: Don't be shy to experiment with different spices and seasonings. Try warming spices like cumin, ginger, allspice, and coriander for a smoky flavour. Add a kick of heat with crushed red pepper or cayenne pepper.
• Olive oil: Before steaming, toss your vegetables in olive oil, salt, and freshly ground black pepper. This classic combination will enhance the flavour of your veggies.
• Lemon: Add a few slices of lemon or lemon zest to vegetables like broccoli, green beans, and summer squash. Alternatively, spritz some lemon juice over your veggies to balance out any bitterness and bring out their flavour.
• Vinegar: Play off the natural sweetness of carrots or sweet potatoes by tossing them with a splash of balsamic, red wine, or other vinegar before steaming.
• Cheese: Sprinkle cheese over your steamed veggies and let it melt. Cheese goes well with broccoli, cauliflower, potatoes, asparagus, or zucchini.
• Glaze: Drizzle cooked root vegetables or earthy veggies like Brussels sprouts with a balsamic glaze, maple syrup, or honey to add a touch of sweetness.
• Creative dips: Serve your steamed veggies with dips like hummus, guacamole, tahini, or tzatziki.
• Garlic: Add sliced or chopped garlic to your veggies, especially leafy greens like kale. You can also sauté garlic with olive oil and toss it with the steamed vegetables.
• Ginger: Place thinly sliced ginger at the bottom of the steaming basket and cover with butternut squash or other winter root vegetables. You can also sauté ginger in olive oil first and then toss it with steamed vegetables.
• Sesame oil: If you're steaming Asian vegetables like bok choy or gai lan, toss them with toasted sesame oil, salt, and white pepper before steaming.
• Fish sauce or soy sauce: Add a couple of tablespoons of fish sauce or soy sauce directly to the steaming water to infuse your veggies with flavour.

Remember, the key to making delicious vegetables is to be creative and experiment with different seasonings and cooking methods. Enjoy your veggies!

Frequently asked questions