Cody Casey
Steaming is a simple and nutritious way to cook a wide variety of foods, including vegetables, proteins, and even breads and desserts. It is a moist heat cooking method that uses the heat of the steam generated by a small amount of simmering water or other liquid to cook food that is suspended above the water's surface. This allows the food to retain its nutrients, texture, and flavour. While there are various types of steamers available, such as metal baskets, bamboo steamers, and stainless steel tiered steamers, it is also possible to steam food using just a pan and some basic kitchen tools.
| Characteristics | Values |
|---|---|
| Type of pan | Deep pan with a lid |
| Amount of water | About an inch of water |
| Water level | Should not touch the food |
| Lid | Should not touch the food |
| Food placement | On a plate or bowl |
| Food elevation | Using a stand, rack, or foil balls |
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What You'll Learn
Use a heatproof bowl or plate
Steaming is a moist heat-cooking method where boiling water evaporates into steam, and the steam cooks the food. The food is kept above the water level so that it does not touch the water. This is a gentle cooking method that helps retain the nutrients and flavours of the food.
To steam with a heatproof bowl or plate, you will need a large pot with a tight-fitting lid. Take three sheets of aluminium foil and roll them into balls about the size of a golf ball or a baseball. Place these on the bottom of the pot and pour in about an inch of water. The water level should not be so high that it touches the highest part of the rack or the plate. Now, rest a heatproof plate on top of the foil balls. Add the food to the plate and cover the pot. You can also use a heatproof bowl instead of a plate.
If you are steaming larger foods, you can flip the plate or bowl and arrange the food on top of it. You can also use a disposable aluminium pie pan as a steamer basket by poking holes in it with a fork or a sharp knife. Be careful when doing this!
If you have a wire cooling rack, you can use it to elevate the plate or bowl instead of using foil balls.
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Create a DIY steamer basket
Steaming food is a great way to cook, and you don't need any special equipment to do it. All you need is a deep vessel like a wok, pot, or deep pan, and you're ready to start. Here are some ways to create a DIY steamer basket to elevate your steaming game:
The Foil Balls and Plate Method
This is a simple and effective method. First, fill your pot with about half an inch of water. Then, take three pieces of aluminium foil and roll them into solid balls. Place the foil balls into the pot, and rest a heat-proof plate on top of them. The foil balls elevate the plate, keeping it out of the water. Add your food to the plate, cover the pot, and steam until your food is cooked to your liking. This method is a great way to create a DIY steamer basket and cook your food without it touching the water.
The Cooling Rack Method
Another option is to use a cooling rack. Place the rack across the top of your pot, making sure it's larger than the food you're steaming. Add your ingredients on top of the rack and cover them with aluminium foil. This method is quick and easy, and it makes cleaning a breeze since you can serve the food directly from the rack.
The Pie Tin Method
For this method, you'll need two reusable aluminium pie tins. Poke 12-16 holes in the base of one of the pie tins. Then, use a rolling pin to flatten the other pie tin. Fill your pot with a small amount of water and place the unflattened tin inside, upside down. Rest the flattened tin on top, and you've got a steamer basket ready to use.
The Kitchen Strainer Method
You can also use a kitchen strainer or a colander as a steamer basket. Simply place it inside your pot, on top of the water, and add your ingredients. Cover the pot and steam until your food is cooked. This method is quick and easy, but it might not be ideal for large quantities of food, as the strainer may not fit a lot of ingredients.
With these DIY steamer basket methods, you can steam your food to perfection without needing any special equipment. So, go ahead and give them a try!
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Use a microwave
If you're looking for a quick steaming option, the microwave is a great choice. It's ideal for steaming vegetables, fish, and rice when you don't have a traditional steamer or the inclination to use a stovetop. Here's how you can use your microwave to steam:
Preparing the Food:
Start by rinsing your vegetables thoroughly with water to remove any dirt. You can soak vegetables like broccoli and Brussels sprouts in cold water to get rid of any bugs. For fresh veggies, trim and chop them into bite-sized pieces, removing any hard ends or damaged parts. You don't need to rinse or trim frozen veggies; simply dump them into a microwave-safe bowl.
Choosing the Right Container:
Adding Water:
Add 2-3 tablespoons of water to the container. The water will create the steam necessary for cooking. If you're steaming leafy greens, you may not need to add any water at all.
Covering the Container:
Cover the container loosely with a microwave-safe lid, plate, or plastic wrap to trap the heat and create steam. You can also use wax paper, parchment paper, or paper towels, but ensure any plastic wrap is labelled microwave-safe. Create a small vent by folding up one corner of the covering to allow the steam to escape.
Cooking Time:
Place the covered dish in the microwave and set the cook time depending on the type of food and the power of your microwave. Most vegetables will steam on high heat for 3-5 minutes. Smaller frozen vegetables like peas or corn will take less time, around 2-3 minutes. Check your food frequently to ensure it doesn't overcook.
Handling with Care:
Always be cautious when removing the lid after microwaving, as the hot steam can cause burns. Use oven mitts or dry towels to protect your hands. Carefully remove the container from the microwave and place it on a heat-safe surface before serving.
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Choose the right pan
The first thing to consider when choosing a pan for steaming is its size. The pan should be large enough to accommodate the food you plan to steam, whether it's a whole fish, dumplings, or vegetables. A deep pan, wok, or pot can be used, depending on the size and type of food. For larger items or dishes with more liquid, a wider pan can provide a more stable surface and prevent spillage.
The material of the pan is also important. Stainless steel or metal pans are good options as they are durable and can withstand high temperatures. Additionally, consider using a pan with a tight-fitting lid to trap the steam effectively. A dome-shaped lid can be advantageous as it provides more space for steam to circulate and prevents the food from being smashed or touched by the lid.
If you plan to use a plate or bowl inside the pan to elevate the food, ensure that the pan is wide enough to accommodate it. Some recipes call for placing a heatproof plate or bowl directly on top of the steaming food, so the pan should be large enough to fit both comfortably.
Finally, consider the height of the pan's sides. For steaming, you'll need to add a small amount of water to the pan, so choose a pan with sides high enough to prevent water from spilling over during the cooking process. The amount of water added depends on the height of the pan's sides and the steaming time required. For longer steaming times, a deeper pan can accommodate more water.
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Add water and steam
To steam with just a pan, you'll need to add water to the pan and then trap the steam. The amount of water you add depends on how long you need to steam your food for. If you're steaming for a long time, you can add more water—but make sure the water level is never less than one inch below the rack. Usually, around one to two inches of water is sufficient.
Place your steaming rack, balls of foil, or upside-down pan in the pan first, and then add the water. The steaming contraption should be elevated above the water. The water should not touch the highest part of the rack. If you're using a plate, it should be resting on top of the steaming contraption.
Cover the pan with a tight-fitting lid. The lid should not touch the food. When the water is boiling and steam is coming out from under the lid, you can add your food. Re-cover the pan and let it cook.
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Frequently asked questions
You will need a deep pan, a lid, and something to keep the food from touching the water, such as a heatproof plate or bowl, a wire rack, or aluminium foil.
You only need a small amount of water to steam. Typically, an inch or so of water boils in the bottom of the pan, with a steamer resting above.
You can steam a wide variety of foods with a pan, including vegetables, chicken, fish fillets, shellfish, eggs, and dumplings.
To steam vegetables with a pan, you can fill a pot with about an inch of water, add a heatproof plate or bowl on top of a wire rack or aluminium foil, cover the pot, and bring the water to a boil. Add the vegetables to the plate or bowl, cover, and steam until crisp-tender.
To steam meat with a pan, you can follow a similar process as steaming vegetables. Cut the meat into thin slices or pieces to ensure even cooking. Place the meat on a heatproof plate or bowl, cover the pot, and steam until cooked to your desired doneness.
