Ella Walter
Steaming is one of the quickest ways to cook vegetables, and it's a simple process that can be done using basic kitchen equipment. While some vegetables are better suited to steaming than others, it is technically possible to steam all vegetables. This introduction will cover the different methods for steaming vegetables, including using a steamer basket, a microwave, or a simple pan with a lid. We will also discuss the best ways to prepare and season your vegetables to ensure they are crisp and tender, not soggy and bland.
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What You'll Learn
Use a steamer basket or steamer pan
Steamer baskets are a great option for steaming vegetables. They are cheap, effective, and can be used in a variety of pot or pan sizes. To use a steamer basket, first, add 1-2 inches of water to the bottom of your chosen pan. The water should not touch the bottom of the steamer basket. Bring the water to a boil. Next, add the vegetables to the steamer basket. If your steamer basket does not have a handle, it is best to add the basket to the pan before boiling the water. Once the vegetables are in the basket, cover the pan with a lid.
Cook the vegetables until they are tender. The cooking time will depend on the type and thickness of the vegetables. For example, tender vegetables like asparagus or green beans will cook in just a few minutes, while denser vegetables like carrots or potatoes will take longer. Broccoli takes 3-5 minutes, green beans and carrots take 4-5 minutes, and cauliflower takes 10-12 minutes. You can also steam frozen vegetables in a steamer basket. Simply add them straight from the freezer and steam until soft. However, vegetables with a higher moisture content, like spinach, will need to be gently defrosted before steaming.
There are several types of steamer baskets to choose from. Collapsible steamer baskets are a good option for smaller quantities of vegetables, as they are designed to fit directly into a saucepan. Stainless steel tiered baskets are great for steaming larger quantities of vegetables or proteins, but they require a wide wok or pot. For a simple vegetable medley, a bamboo steamer is a good option. Bamboo absorbs condensation, preventing water from dripping onto the food.
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Steam in the microwave
Steaming vegetables in the microwave is a convenient and quick way to cook them while retaining their nutritional value, flavour, and vibrant colours. Here is a step-by-step guide on how to do it:
Preparing the Vegetables
Wash the vegetables thoroughly. If you are using frozen vegetables, it is recommended to thaw them beforehand. Cut the vegetables into uniform sizes, especially if you are steaming multiple types of vegetables. For example, broccoli, carrots, and asparagus should be cut into bite-sized pieces. However, some vegetables, such as artichokes, can be steamed whole with proper trimming. Leafy greens like spinach can also be steamed in whole pieces.
Choosing a Container
Place the prepared vegetables in a large, microwave-safe bowl or dish. A glass baking pan or a microwave-safe plate can also be used. If you are steaming multiple portions or have a large quantity of vegetables, consider steaming them in separate batches to ensure even cooking.
Adding Water
Add a small amount of water to the container. The general rule is to add about 1-2 tablespoons of water for each cup of vegetables or enough to submerge the vegetables about one-eighth. Water is essential for creating steam, which cooks the vegetables without submerging them in water.
Covering the Container
Cover the container with a microwave-safe lid or plate to retain the steam inside. If using plastic wrap, leave one corner of the dish uncovered to prevent the built-up steam from popping the wrapping.
Microwaving
Place the covered dish of vegetables in the microwave and set it to the "High" setting. Start with a cooking time of 2- 4 minutes, depending on the type of vegetable. For example, softer vegetables like broccoli will take around 4 minutes, while firmer ones like potatoes may take up to 8 minutes. Leafy greens like spinach may only need about 3 minutes. Adjust the cooking time based on the thickness and density of the vegetable pieces.
Checking for Doneness
After the initial cooking time, remove the dish from the microwave and check the vegetables for doneness. They should be tender but still crisp and firm. Use a fork or knife to test their tenderness. If they require more cooking time, return them to the microwave in 1-minute increments until they reach the desired tenderness.
Seasoning and Serving
Once the vegetables are cooked to your liking, release the excess steam and season them with salt, pepper, herbs, spices, or a drizzle of olive oil or lemon juice to enhance their flavour. Serve them as a side dish or incorporate them into stir-fries, grain bowls, or soups.
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Boil water in a covered pot
Steaming vegetables is a quick and healthy way to cook them, preserving more nutrients and their vibrant colours compared to boiling. Here is a guide on how to steam vegetables by boiling water in a covered pot:
Firstly, fill a medium-sized pot or saucepan with a small amount of water, around 1-2 inches worth. The water level should be just under the steamer basket or plate that you will place inside. You can also add a teaspoon of liquid such as water, tomato, stock, wine, or vinegar, for extra flavour.
Next, place your steamer basket, plate, or metal colander inside the pot. If using a plate, you can place three small balls of aluminium foil on the bottom of the pot and rest the plate on top. The plate should be heat-proof.
Then, bring the water to a boil. Once boiling, add your chosen vegetables to the basket or plate, ensuring they are in a single layer. Cover the pot with a lid or foil to trap the steam inside.
Finally, cook the vegetables until they are tender. The cooking time will depend on the type and thickness of the vegetables. For example, broccoli will take around 3-5 minutes, green beans and carrots 4-5 minutes, and cauliflower 10-12 minutes. Check the vegetables regularly to ensure they do not overcook.
Once cooked, carefully remove the vegetables from the pot and serve. You can add a drizzle of olive oil or butter, and season with salt and pepper, fresh herbs, or spices to taste. Enjoy!
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Use a roasting pan in the oven
Steam-roasting is a great way to cook vegetables, as it ensures that the insides are tender and creamy, and the outsides are caramelized and browned. Here is a step-by-step guide to steam-roasting vegetables in a roasting pan in the oven:
Step 1: Prepare the Vegetables
Start by peeling and cutting your vegetables into uniform, bite-sized pieces. Smaller pieces will cook faster, while larger pieces will take longer. If your vegetables are still moist after washing, be sure to pat them dry.
Step 2: Season the Vegetables
Toss the vegetables with olive oil, salt, and pepper, or other seasonings of your choice, in a large bowl. Use enough oil to give the vegetables a glossy coating, ensuring they are evenly coated. This helps the vegetables cook more evenly and adds flavour.
Step 3: Arrange on a Roasting Pan
Spread the vegetables out on a rimmed baking sheet or roasting pan. Arrange them in a single layer with a little space in between each piece. Avoid overcrowding the pan, as this will cause the vegetables to steam instead of roast. If needed, use two baking sheets to avoid overcrowding.
Step 4: Steam-Roast
Cover the baking sheet tightly with aluminum foil. Place the pan in a preheated, very hot oven. The vegetables will steam in their own moisture until softened.
Step 5: Uncover and Roast
After the vegetables are tender, remove the foil and return the pan to the oven. The vegetables will now be exposed to the direct dry heat of the oven, allowing them to roast and caramelize.
Step 6: Flip and Continue Roasting
Once the sides of the vegetables touching the pan are golden and crusty, flip or stir them. Continue roasting until the second side is also golden and crusty. Sprinkle with fresh herbs near the end of roasting, if desired.
Tips:
- Root vegetables like potatoes, carrots, and beets typically take 30-45 minutes to roast at 425°F. Softer vegetables, like zucchini and bell peppers, will take less time, around 10-20 minutes.
- If you want to include herbs, nuts, or aromatics like garlic, steam-roasting is a good option, as it prevents them from burning.
- If you prefer your vegetables with crispy edges, you can pan-fry them first, then add a splash of water and cover until cooked through.
- If you have a combi-steam oven, you can use the steam and roast functions to achieve perfectly cooked vegetables.
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Use a bamboo steamer
Bamboo steamers are traditional to East Asia and are used to gently steam food. They are made of stacked bamboo baskets with a lid. To use a bamboo steamer, follow these steps:
First, cut the vegetables into uniform, bite-sized pieces to ensure even cooking. Root vegetables, in particular, should be cut into similar sizes so that they steam evenly.
Next, wet the bamboo steamer with water to prevent it from burning due to the heat of the pot. This is a crucial step as bamboo steamers are susceptible to burning.
Then, fill a pot or a wok with enough water and bring it to a boil. The water level should be about 1-2 inches deep, and it is important to maintain a steady boil throughout the cooking process. If the water level drops, add more water to maintain the desired steam level.
After the water is boiling, place the bamboo steamer in the pot or wok. Make sure the bottom rim of the steamer is submerged in water, but keep the bottom floor dry. You can also place a steamer ring on the pot if it is too small or too large.
Now, place the cut vegetables inside the steamer. Cover the steamer with its lid and let the steam cook the vegetables. Steam the vegetables over medium heat for about 10-15 minutes or until they are tender. The exact cooking time will depend on the type and thickness of the vegetables.
Finally, remove the vegetables from the steamer and serve them with your preferred dressing or seasoning. Enjoy the natural sweetness and flavors of the steamed vegetables!
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Frequently asked questions
To steam vegetables in an Always Pan, add about an inch of water to the pan and bring it to a boil. Place a steamer basket, colander, or a heat-proof plate on foil balls in the pan. Add the vegetables to the basket/colander/plate, cover, and steam until tender.
The steaming time depends on the type and thickness of the vegetables. Tender vegetables like asparagus or green beans will cook in 3-5 minutes, while denser vegetables like carrots or potatoes will take longer.
No, you don't need to thaw most frozen vegetables before steaming. However, vegetables with a high moisture content, like spinach, should be gently defrosted first.
