Steam Cooking Simplified: A Guide To Using Your Steamer

Steaming is a healthy and simple way to cook food. It is one of the best ways to prepare vegetables, meat and even desserts without losing nutrients and flavour. The process involves boiling water to create steam and using it to cook food in a closed vessel. This method of cooking has been used for millennia and is especially popular in Asian cuisines.

Electric steamers vs stove-top steamers

Electric steamers

Electric steamers are standalone appliances designed to take the guesswork out of steaming. They typically feature stackable, perforated trays, and some models even have multiple tiers for cooking different foods simultaneously. You simply add water, put your food in, and turn on the steamer. Some also have a keep-warm setting to prevent overcooking.

Electric steamers are convenient and easy to use, but they do take up counter or storage space. They're a good option if you plan to use them frequently and want a more hands-off approach to steaming. They can also be pricier than stove-top options.

Stove-top steamers

Stove-top steamers come in various forms, such as folding platforms, perforated metal pans, or bamboo baskets that fit into pots or woks. They're generally more affordable and don't take up extra counter space, but they require more attention during cooking. You'll need to ensure the water level is correct and monitor the food to avoid overcooking.

Stove-top steamers are a good choice if you want more control over the steaming process or only plan to steam occasionally. They're also versatile and can be used in various pots or woks, depending on the size and type.

Both electric and stove-top steamers have their advantages and disadvantages. Electric steamers offer convenience and automation, while stove-top steamers are more affordable and flexible. Ultimately, the best option depends on your personal preferences, cooking habits, and kitchen setup.

How to steam vegetables

Steaming is a great way to cook vegetables without sacrificing their nutritional quality or taste. Here is a step-by-step guide on how to steam vegetables:

Step 1: Choose Your Steamer

You can steam vegetables using a steamer basket, a stove-top pot, an electric steamer, or even a microwave. Steamer baskets are the most common way to steam vegetables. They are inserted directly into a pot or pan and used on the stove or in the microwave. Electric steamers are standalone appliances that do the work for you on your countertop.

Step 2: Prepare the Vegetables

Chop the vegetables into uniform bite-sized pieces to ensure even cooking. Some vegetables, like artichokes, can be kept whole, while others like cauliflower and broccoli should be broken into florets. Root vegetables like carrots should be sliced unless they are baby carrots.

Step 3: Add Water

If using a steamer basket, add about one or two inches of water to the pot. The water level should not touch the steamer basket once it is placed inside. For a stove-top pot, fill the pan with around two inches of water. If using an electric steamer, follow the manufacturer's instructions for adding water.

Step 4: Bring the Water to a Boil

Before adding the vegetables, bring the water to a boil. This is an important step as it ensures that the vegetables cook evenly and effectively.

Step 5: Add the Vegetables

Once the water is boiling, carefully place the vegetables into the steamer basket, electric steamer, or stove-top pot. Cover with a lid to trap the steam inside.

Step 6: Steam the Vegetables

The cooking time will depend on the type and thickness of the vegetables. As a general rule, tender vegetables like asparagus or green beans will cook in a few minutes, while denser vegetables like carrots or potatoes will take longer. Use a fork to test for doneness; the vegetables should be tender but still have a slight bite to them. Here is a vegetable steaming time guide for reference:

• Sliced Carrots: 4-8 minutes
• Cauliflower Florets: 5-6 minutes
• Asparagus (thick spears): 5-6 minutes
• Broccoli Florets: 3-5 minutes
• Brussels Sprouts: 6-10 minutes
• Green Beans: 4-5 minutes
• Spinach and Leafy Greens: 5 minutes
• Whole Artichoke: 25-35 minutes
• Small Potatoes: 10-20 minutes
• Larger Chopped Potatoes: 25-30 minutes

Step 7: Season and Serve

Once the vegetables are steamed to your desired doneness, carefully remove them from the steamer and place them in a bowl. You can then season them with olive oil, butter, salt, pepper, fresh herbs, lemon juice, or any other spices of your choice.

Tips for Successful Steaming:

• Don't steam for too long to avoid overcooking the vegetables.
• Use an airtight lid to ensure the steam stays inside and cooks the food effectively.
• Enhance the flavour by using stock or herbs in the water.
• Prepare the vegetables by adding herbs, spices, or garlic before steaming.
• If using a microwave, place the vegetables in a microwave-safe bowl with a small amount of water and cover with a plate or lid. Steam according to the timings provided above.

Happy steaming!

How to steam meat

Steaming meat is a great way to cook without losing nutrients or flavour. It is a moist-heat cooking method that results in tender and tasty meat. Here is a step-by-step guide on how to steam meat:

Step 1: Choose Your Steamer

You can steam meat using a stove-top steamer or an electric steamer. A stove-top steamer can be as simple as a steamer basket inserted into a pot or pan, or you can use a more traditional bamboo steamer. Electric steamers are standalone appliances that do the work for you and often have multiple tiers for cooking an entire meal at once.

Step 2: Prepare the Meat

Wash the raw meat and cut it into smaller, even-sized pieces. This will ensure that the meat cooks evenly and thoroughly. You can also marinate the meat before steaming to add extra flavour.

Step 3: Add Water

For a stove-top steamer, add one to two inches of water to the pot. The water level should not touch the steamer basket once it is placed in the pot. For an electric steamer, follow the manufacturer's instructions for adding water.

Step 4: Prepare the Steamer

If using a steamer basket, place it inside the pot. If using a bamboo steamer, place it in a wok with enough water to come up to the bottom rim of the steamer. For an electric steamer, set up the tiers and place heat-proof dishes on them if needed.

Step 5: Season the Meat

Place the cut meat into the steamer basket or dish. You can add seasonings such as salt, pepper, onion, garlic, or herbs to taste. You can also add a small amount of liquid such as broth or soy sauce to enhance the flavour.

Step 6: Start Steaming

Bring the water to a boil and then place the meat in the steamer. Cover the pot or steamer and allow the steam to cook the meat. The cooking time will depend on the type and size of the meat. For example, beef steaks of 0.5-inch thickness may take around 30 minutes to steam.

Step 7: Check for Doneness

To check if the meat is fully cooked, slice a piece and ensure that the inside is no longer red or raw-looking. You can also use a meat thermometer to check the internal temperature of the meat to ensure it has reached a safe temperature.

Step 8: Serve

Once the meat is cooked to your desired doneness, remove it from the steamer and serve. You can also use the broth or juices collected during steaming to add flavour to soups, stews, or rice dishes.

How to steam rice

Steaming is a great way to cook rice without losing its nutrient quality or taste. Here is a step-by-step guide on how to steam rice:

Step 1: Wash the Rice

Before cooking the rice, it is important to wash it first. Place the rice in a bowl and rinse it under running water, rubbing the grains together with your hands. Continue rinsing until the water runs clear. This step is crucial as it removes the excess starch that can make the rice sticky.

Step 2: Prepare the Rice for Steaming

Place the washed rice in a shallow, heat-proof container that will fit in your steamer. The amount of rice and water used will depend on your preferred rice texture. As a guide, use a 1:1.3 rice-to-water ratio for firmer rice, and a 1:1.5 ratio if you prefer softer rice. For short-grain rice, a 1:1.1 ratio works well. Pre-soak the rice for at least 10 minutes, then drain the water and add the measured amount of water to the rice in the container.

Step 3: Set Up the Steamer

There are several ways to set up a steamer. You can use a pot or wok with a lid, a stainless steel steamer, or a bamboo steamer. For the pot/wok method, fill a pot or wok with a couple of inches of water and place a metal steam rack or a clean, empty can in the centre to act as a platform for your rice container. Ensure the water level is below the platform. For a stainless steel steamer, fill the bottom with a few inches of water and place the rice container on one of the tiers. Similarly, for a bamboo steamer, place it in a wok with enough water to reach about half an inch up the bottom rim of the steamer.

Step 4: Steam the Rice

Place the container of rice in the steamer, ensuring that the water is not boiling before adding the rice. Cover the steamer and turn the heat to high. Steam the rice for 20 minutes, then turn off the heat and let the rice sit in the steamer, covered, for at least another 5 minutes. You can also leave it in the steamer to stay warm until you are ready to serve.

Tips for Perfect Steamed Rice:

• Avoid adding too much water to the steamer, as this can lead to soggy rice.
• Do not lift the lid or stir the rice while it is cooking, as this will release steam and affect the cooking process.
• Allow the rice to rest for at least 10 minutes after cooking. This allows any residual water to be absorbed, ensuring fluffy rice.
• If using a pot or wok, bring the water to a gentle boil before adding the rice. This prevents the water from rapidly boiling over when the lid is on.

How to steam fish

Steaming is a great way to cook fish, keeping it moist and tender, and it's also exceptionally easy. Here's a step-by-step guide on how to steam fish:

Selecting the Fish

You can steam just about any kind of fish, but white fish fillets like cod, sea bass, halibut, haddock, perch, or snapper are ideal. Choose fish that is fresh and about 5/8" (1.5 cm) thick for even cooking. If using frozen fillets, thaw them in the fridge and pat dry before cooking.

Preparing the Steamer

There are various steamers available, such as steamer inserts for saucepans, three-piece stainless steel steamers, bamboo steamers, or steaming trivets for woks. If using a bamboo steamer, line the bottom with cabbage leaves or perforated parchment paper. For other types of steamers, you can place the fish directly on a heat-proof plate or pan.

Marinating the Fish

Place the fish on a plate and drizzle with your choice of marinade. This could include ingredients like Chinese rice wine, salt, pepper, ginger, scallions, or coconut aminos. Refrigerate the fish for at least 10 minutes to allow it to marinate.

Setting Up the Steamer

Half-fill a saucepan with water and bring it to a boil. Ensure that your steamer setup fits comfortably over the saucepan. The water level should not touch the steamer, and there should be at least 1/2 inch of space between the water and the food.

Steaming the Fish

Place the marinated fish in the steamer, making sure it is elevated above the water. Cover the steamer and adjust the heat to maintain a gentle boil. Steam the fish for 7-10 minutes, depending on the thickness of the fillets. Thicker fillets may take longer, while thinner fillets may cook in as little as 4-5 minutes. Check for doneness by gently prodding the fish with a fork—it should be opaque and starting to flake when cooked.

Serving the Fish

Once the fish is cooked, carefully remove it from the steamer and transfer it to a serving plate. You can drizzle it with olive oil, lemon juice, or sesame oil, and sprinkle with coarse salt, herbs, or sliced spring onions. Serve with your choice of sides, such as steamed vegetables or white rice.

Frequently asked questions