Steaming With An Oven: A Step-By-Step Guide

Steam ovens have become increasingly popular in recent years, especially among health-conscious home cooks. Steam cooking is considered healthier than baking or frying, as it helps retain the natural textures, colours, flavours, nutrients and vitamins of food. It is also faster and significantly reduces cooking time. Most steam ovens contain a water canister inside the oven cavity, which is injected into the boiler through a pump. The heat from the oven then turns the water into steam. However, steam functionality can add a significant cost to a standard oven purchase. For those who don't want to invest in a steam oven, there are ways to steam food in a regular oven. One way is to use the en papillote method, which involves cooking food in parchment paper or foil. Another method is to bake in a water bath by filling the drip tray of the oven with water before preheating it.

Steam vegetables in the oven using a roasting pan with a rack

Steaming vegetables in the oven is an effortless way to cook, and it's common to do so since it's one of the best ways to prepare vegetables. Here is a step-by-step guide on how to steam vegetables in the oven using a roasting pan with a rack:

Step 1: Prepare the Roasting Pan and Rack

Get a roasting pan that is large enough to accommodate the amount of vegetables you plan to steam. Place a rack inside the roasting pan, ensuring there is enough space between the bottom of the pan and the rack for the vegetables to steam effectively.

Step 2: Prepare the Vegetables

Cut your chosen vegetables into uniform pieces. Smaller pieces will cook faster, while larger pieces will take longer. You can include a variety of vegetables with different cooking times, but try to cut them so they cook at a similar rate. For example, pair harder vegetables like potatoes with softer vegetables like zucchini or bell peppers.

Step 3: Assemble and Season the Vegetables

Place the vegetables in a single layer on the rack inside the roasting pan. Drizzle or spray the vegetables with a small amount of water or another flavorful liquid such as stock, wine, soy sauce, or vinegar. You can also add a little oil for better results. Season the vegetables with salt, pepper, herbs, or any other desired seasonings.

Step 4: Cover and Steam

Cover the roasting pan tightly with aluminum foil. Make sure the seal is secure to trap the steam inside. Place the covered pan in a preheated oven at a low temperature, around 200°F. The exact temperature may vary depending on your oven, but it should be low enough to generate steam without boiling the water.

Step 5: Uncover and Roast

Once the vegetables are tender, remove the foil cover. This exposes the vegetables to the direct dry heat of the oven, allowing them to roast and caramelize. Continue roasting until the sides of the vegetables touching the rack are golden and slightly crusty.

Step 6: Finish and Serve

Flip or stir the vegetables and continue roasting until the second side is also golden and crusty. You can sprinkle fresh herbs over the vegetables near the end of roasting for added flavor. Once the vegetables are done to your liking, remove them from the oven and serve.

This method of steaming and roasting vegetables in the oven using a roasting pan with a rack ensures that your vegetables are cooked to perfection, retaining their natural flavors and nutrients while developing a delicious caramelized crust. Enjoy your healthy and tasty steamed vegetables!

Cook food in parchment paper

Cooking food in parchment paper, or "en papillote" as the French call it, is a great way to gently cook your food while infusing it with flavour. It is a simple technique that requires only a piece of parchment paper, a tray, and an oven. Here is a step-by-step guide on how to cook food in parchment paper:

Step 1: Prepare the Parchment Paper

Get a piece of parchment paper that is large enough to cover your food. If you don't have parchment paper, you can use foil instead. Place your main ingredient slightly off-centre on the parchment paper. You can also place aromatics such as lemons, garlic, onions, or fresh herbs underneath or on top of the main ingredient. Then, season your food and drizzle it with a liquid such as stock, white wine, soy sauce, vinegar, or oil to enhance the steaming process.

Step 2: Fold the Parchment Paper

Secure your food inside the parchment paper by folding one end of the paper over the food towards the other side. Then, continue making small folds at the corners towards the centre until you have sealed the food inside.

Step 3: Steam in the Oven

Place the parchment paper parcel in the oven and let it steam until cooked through. Be careful when opening the parcel as the steam can burn you. Now you have a delicious and flavourful meal cooked gently in parchment paper!

Benefits of Cooking with Parchment Paper:

Cooking with parchment paper has several advantages. Firstly, it is a convenient and mess-free way to cook. There is no need to wash your trays or baking pans as any residue will be contained within the parchment paper, which can be easily discarded after cooking. Additionally, parchment paper helps distribute heat more evenly, preventing your food from burning and sticking to the pan. It is also a great way to lock in moisture and enhance the flavours of your dish.

Bake in a water bath

Baking in a water bath is a great way to steam food in your oven. It's a simple technique that involves using the drip tray in your oven or a large pan and filling it with water. Here's a step-by-step guide on how to do it:

Step 1: Prepare Your Oven and Water Bath

Fill the drip tray in your oven, or a large pan, with water. If you're using a pan, choose one with high sides, such as a roasting pan, that can fit inside your oven. Place the pan inside the oven before filling it with water to avoid any spills.

Step 2: Preheat the Oven

Let the oven come to the desired temperature. The water should be gently steaming when you put your food inside. This technique is perfect for delicate dishes like cheesecakes, custards, flans, and bread pudding, as it provides a more even and slower heat source than direct heat.

Step 3: Prepare Your Food

If you're baking something like a cheesecake, it's a good idea to wrap the bottom of the pan in foil to prevent the crust from getting soaked. You can also use a baking bag or a heat-safe plastic slow cooker liner to protect against leaks. Place your food inside the oven, ensuring it's sitting in the water bath.

Step 4: Add Water to the Correct Level

For a water bath, you want the water to reach about halfway up the sides of your baking dish or dishes. If you're using individual ramekins, you may need to add them to the water bath one by one, accounting for the displacement of water. Make sure you use boiling or simmering water, as this will provide the necessary steam and protect your food.

Step 5: Bake and Handle with Care

Follow your recipe's instructions for baking time and temperature. Remember to exercise caution when removing your food from the oven, as there will be a lot of steam. Using tongs or a wide offset spatula can help you safely lift your dishes out of the water bath.

Baking in a water bath is an excellent way to ensure even cooking and prevent cracking or overcooking. It's a gentle method that adds moisture to the oven, resulting in fluffy cheesecakes, smooth custards, and flawless flans. So, the next time you want to bake a delicate dessert, give this technique a try!

Steam meat without losing valuable nutrients

Steaming is a great way to cook meat while retaining valuable nutrients. Here are some tips to help you steam meat in your oven without losing those essential vitamins and minerals:

Oven Steaming Techniques:

• The "en papillote" or "in parchment" method: Take a large piece of parchment paper (or foil) and place your meat a little off-center. Add aromatics like lemons, garlic, onions, and fresh herbs, then season and drizzle with a liquid such as stock, wine, or oil. Fold the parchment paper over, securing the food inside, and place it in the oven to steam.
• Water bath baking: Use the drip tray in your oven or a large pan and fill it with water. Preheat the oven to the desired temperature, and once the water is steaming, place your meat inside. This method works well for dishes like cheesecake or leche flan cake.

To retain nutrients while steaming meat:

• Keep cooking times as short as possible.
• Use minimal water when steaming.
• Consume the meat juices that drip into the pan to retain nutrients.
• Don't peel vegetables, or do so after cooking, to maximize nutrient density and fiber content.
• Try to eat cooked meat within a day or two, as nutrient content can decline over time.
• Use the shortest cooking time needed for safe consumption.

By combining these steaming techniques with nutrient-preserving tips, you can enjoy tasty, tender meat while maximizing the retention of valuable nutrients.

Steam fish without drying it out

Steaming fish in the oven is an easy, low-risk way to prepare a perfectly cooked, moist, and tender fish. Here is a guide on how to steam fish in the oven without drying it out:

Preparation

Firstly, decide whether you want to steam a whole fish or fish fillets. Whole fish offers a dramatic presentation and allows you to eat the cheeks, the most tender part. Good options for whole fish include porgy, trout, black bass, Boston mackerel, red snapper, rockfish, flounder, or striped bass. If you opt for fillets, you can choose from fish such as cod, halibut, salmon, or sole.

Marinade

Once you've chosen your fish, prepare a marinade. A combination of soy sauce, chilli paste, sweet wine or sherry, rice vinegar, herbs, crushed chilli, honey, sliced or grated ginger, garlic, and a little lemon or orange juice works well. Marinate the fish for around 30 minutes. If you're in a rush, you can skip this step and season the fish with salt instead. If you're using a whole fish, make 1/4-inch-deep slits on both sides of its body to allow the marinade to penetrate. You can also add aromatics like sliced onion, citrus circles, or crushed garlic to the belly cavity.

Steaming setup

There are a few ways to set up your steaming apparatus:

• Use a steam oven or a stovetop setup with a bamboo steaming basket or a steel insert.
• Place a heat-proof plate or cooling rack over a pot of boiling water and cover with aluminium foil.
• Use a roasting pan with a rack or a large pot with a baking rack, and cover with aluminium foil.

Cooking

Place the fish on a plate and put it in the steaming setup. For fillets, cook for 4 to 8 minutes. For a larger steak, cook for 10 to 12 minutes. The fish is ready when it is opaque and flakes easily with a fork. You can also steam vegetables at the same time.

Aromatics

To boost the flavour, add aromatics to your cooking liquid or baking dish. Try ingredients like ginger, crushed lemongrass, crushed peppercorns, star anise, or lemon peel. Alternatively, change up the cooking liquid by using sake, chicken broth, or soy sauce instead of water.

Finishing

Once your fish is steamed, finish it with a sauce or salad. For a simple option, dress the fillets with olive oil, flaky salt, and a squeeze of lemon juice. Alternatively, create an herb salad with a variety of chopped herbs, olive oil, and lemon juice, and add capers or olives. You can also reduce the cooking liquids and use them as a sauce.

Frequently asked questions