Steaming Made Easy: Multi-Cooker Techniques And Tricks

Steaming is a versatile and healthy cooking technique that can be used to prepare a wide range of dishes, from vegetables and proteins to buns, dumplings, and desserts. It is an indirect cooking method that uses hot steam generated from water, helping food retain its nutrition, colour, and texture. Here are some tips on how to steam food in a multi-cooker:

- You don't need to preheat the unit. Simply add water, place the food on the steaming rack, and set the multi-cooker to Steam.

- For even results, cut the food into uniform pieces, and reposition larger amounts midway through the cooking time.

- Ensure the lid covers the cooking pot spout to trap steam for optimal cooking performance.

- Remove the lid slowly to avoid burning yourself with the escaping steam.

Use a multi-cooker's steaming mode

Steaming is a healthy cooking method that helps food retain its nutrition, colour, and texture. It is also a versatile technique that can be applied to almost any cuisine. Here are some tips for using the steaming mode on your multicooker:

Firstly, you don't need to preheat your multicooker when steaming food. Simply add water to the bowl, place the food on the steaming rack or basket, and select the "Steam" function. If your multicooker doesn't have a steaming rack, you can use a heat-proof dish or bowl that fits inside the cooker. Make sure the lid is secure to trap the steam for optimal cooking.

When preparing food for steaming, cut it into uniform pieces so that it cooks evenly. More tender vegetables like broccoli will cook faster than denser ones like carrots, so keep this in mind when mixing different types of vegetables. You can also add flavour to your food by using liquids other than water, such as vegetable broth, tea, or lemon juice.

While steaming, remember to remove the lid slowly to prevent burns from escaping steam. If you're cooking large amounts of food, you may need to reposition it midway through the cooking process to ensure even results.

Finally, to avoid over-steaming, set a timer and remove the steamer basket or release the steam when the food is done. You can also add fresh herbs or toppings like nuts, avocado slices, or cooked chickpeas to enhance the flavour of your steamed dishes.

Prepare vegetables for steaming

Preparing vegetables for steaming is a simple process. First, decide which vegetables you would like to steam. You can steam almost any vegetable, including broccoli, carrots, green beans, potatoes, bell peppers, and cauliflower.

Next, cut your chosen vegetables into uniform, bite-sized pieces. This ensures that they cook at the same rate and are done at the same time. Remember that denser vegetables, such as carrots, will take longer to cook than more tender ones like broccoli. If you are steaming multiple vegetables together, add the longer-cooking ones to the steamer first, followed by the quicker-cooking varieties after a few minutes.

Before placing the vegetables in the steamer, you can add a bit of olive oil, salt, and freshly ground black pepper. You can also experiment with different liquids for steaming, such as vegetable broth, vegetable dashi, or tea, to impart a unique scent and flavour to your dish.

Use alternative liquids for steaming

While water is the most common liquid used for steaming, it's not your only option. You can steam food with various alternative liquids to impart distinct scents and flavours to your dish. Here are some ideas for liquids to use when steaming in a multi-cooker:

Miso or Vegetable Broth

Add a savoury depth of flavour to your steamed dishes by using miso or vegetable broth as your steaming liquid. This is a great option for heartier dishes or when you want to enhance the umami flavours in your meal.

Vegetable Dashi

Vegetable dashi is a type of Japanese broth that can be used as an alternative to water when steaming. It will add a subtle savoury note to your dish without overwhelming the other flavours.

Tea

Try steaming with your favourite tea! The distinct aroma and flavour of the tea will infuse your food, adding a unique twist to your meal. Choose a tea variety that complements the other flavours in your dish.

Herb-Infused Water

For a more subtle approach, you can simply add herbs to water to create a flavoured steaming liquid. Try adding a sprig of thyme or rosemary to the water. This will impart a subtle herbal aroma and flavour to your steamed dishes.

Soy Sauce, Fish Sauce, or Lemon Juice

For a bolder flavour, you can add a few tablespoons of soy sauce, fish sauce, or lemon juice directly to the steaming water. These liquids will season your food as it cooks, adding a punch of savoury or tangy flavour.

Steam proteins

Steaming is a healthy way to cook proteins as it doesn't add any unhealthy grease. It's also a good way to retain moisture in the meat, ensuring juiciness.

• You can steam proteins without a steamer basket. For example, you can use a pot with a lid and a heat-proof dish that can fit inside. Simply fill the pot with 2 inches of water, place a steaming rack or empty can in the centre, and put your heatproof dish of food on the rack.
• If you are using a steamer basket, fill the bottom with at least 2 inches of water (or more for longer steaming times). Place the food in a heat-proof dish or line the racks with cabbage leaves, cheesecloth, or paper steamer liners if steaming dumplings or buns.
• If you are using a bamboo steamer, place it in a wok with enough water to come up the bottom rim of the steamer by about half an inch. You can either place shallow heatproof dishes inside the steamer racks or line the racks with leaves, cheesecloth, or paper.
• When steaming proteins, it's important to check that they are cooked thoroughly. Use a thermometer to check the internal temperature of the meat before serving.
• If you are steaming multiple types of food, put the vegetables above the meat to prevent grease from dripping down.
• Leave the lid off your multicooker when steaming unless your recipe specifies covering it. This will ensure that steam can reach the food.
• Remember to wipe out your multicooker after using it to prevent calcium buildup.
• Chicken breasts: 18-20 minutes per pound
• Turkey: 6-8 minutes per pound
• Pork chops: 10 minutes per pound
• Pot roast: 8-12 minutes per pound
• Steaks: cooking time varies depending on the size and density of the cut, as well as the desired doneness. Smaller cuts (4 ounces) can be cooked in as little as 3 minutes, while larger cuts will take longer.
• Salmon steak: 6-7 minutes
• Red snapper: 4-5 minutes
• Mussels and oysters: start with 2 minutes, then check every minute
• Eggs: 10-12 minutes for hard-cooked, 3 minutes for soft-cooked, and 6-7 minutes for scrambled

Clean your multi-cooker

Precautions: Do's and Don'ts

• Always unplug your multi-cooker and let it cool before cleaning.
• Avoid getting small parts wet under running water, as they may fall off or get lost down the drain.
• Avoid using abrasive materials or strong chemicals, as these can damage the appliance.

Step-by-step cleaning process:

• Cleaning the Housing: Use a damp, non-abrasive cloth or sponge to gently wipe down the exterior. Dry with a towel to avoid water stains.
• Cleaning the Bowl: Wash the bowl by hand with mild soap and warm water, or place it in the dishwasher. Ensure you wipe the exterior before putting it back into the multi-cooker.
• Condensation-Collecting Container: Remove the container from the housing and pour away any liquid. Clean the steam valve by detaching it from the lid and rinsing both parts under warm water. Reattach the valve and dry with a cloth.
• Inner Lid: Carefully separate the inner lid from the pin and wipe it down with a damp cloth. Do not put the inner lid in the dishwasher. Only use mild soap if necessary and rinse with running water.
• Main Lid: For detachable lids, unscrew and wash by hand with mild soap and warm water. Ensure all parts are dry before reattaching.
• Sealing Ring: Remove the sealing ring and rinse it under warm water. Let it dry completely before putting it back.
• Working Chamber: Use a damp cloth to wipe down the side walls and heating element. Avoid getting it too wet.
• Secure All Parts: Before reusing your multi-cooker, ensure all parts are completely dry and securely fastened.

Removing Odours:

To remove food residue and odours, fill the inner pot with equal parts water and white vinegar or lemon juice. Use the steam setting and let it run for about 10 minutes. Rinse and dry the pot before using it again.

Frequently asked questions