A Steamer's Guide: Cooking Techniques For Beginners

Cooking with steam is a simple, healthy, and versatile technique that can be applied to almost any cuisine. It is an old and very common method of cooking that helps food retain its nutrition, colour, and texture.

Steaming is an indirect cooking method that uses hot steam generated from water to cook food. The process is simple: you boil some water and let the steam cook the food.

There are various ways to steam food, from using a basic pot with a lid to electric steamers, or even a bamboo steamer. The key component is ensuring that the steam is contained and actually touches the food.

Steaming is a great way to cook vegetables, meats, fish, eggs, and even cakes. It is also useful for reheating food without drying it out.

How to set up a steamer

There are several ways to set up a steamer, depending on the type of steamer and the food you are cooking. Here is a step-by-step guide on how to set up a steamer, along with some tips for getting the best results.

Select Your Steamer Type

First, choose the type of steamer you will be using. The most common types are stove-top steamers, which use a steamer basket inserted into a pot or pan, and electric steamers, which are standalone appliances. Stove-top steamers are simple to use and can be set up with basic kitchen equipment, while electric steamers are more convenient and may offer multiple tiers for cooking different foods simultaneously.

Prepare Your Steamer Basket

If you are using a steamer basket, add about one to two inches of water to the pot or pan. Ensure that the water level is below the steamer basket when it is placed in the pot. The water should not touch the food to avoid boiling it. For stove-top steamers, bring the water to a boil before adding the food.

Prepare Your Food

Cut your food into uniform sizes to ensure even cooking. For vegetables, this means cutting them into similar-sized pieces. For proteins, such as chicken or fish, make sure they are in portions that will cook through evenly. You can also marinate or season your food before steaming to add extra flavour.

Place the Food in the Steamer

Place the food in the steamer basket, ensuring it does not touch the water. If using a stove-top steamer, add the food after the water has come to a boil. Cover the pot with a lid that fits snugly to trap the steam inside. If using an electric steamer, select the appropriate setting and let it do the work.

Control the Steaming Time

Steaming time will vary depending on the type of food and the desired doneness. Vegetables should be soft but still have a bit of firmness, while proteins like fish should start to flake away at the thickest part when done. Check your food regularly to avoid overcooking, as steaming can be a gentle but quick cooking method.

Enhance the Steam with Aromatics

Instead of using plain water, try using chicken or vegetable broth, or add herbs and spices such as rosemary, garlic, or lemongrass to infuse your food with flavour. Just be mindful that these additions may affect the time it takes for the water to boil.

Use a Tight-Fitting Lid

Ensure that the lid of your steamer fits tightly to prevent steam from escaping. If using a stove-top steamer with a loose-fitting lid, try adding a tea towel between the steamer and the lid to improve the seal. An airtight seal is crucial for cooking certain foods, like chicken, to ensure they are cooked thoroughly.

What foods can be steamed

There are many foods that can be steamed, and it is a cooking method that has been used for centuries, especially in the East, including China, India, and some parts of North Africa. Steaming is a great way to retain moisture and flavour in your food, and it is also a very healthy cooking method as it can retain up to 50% more nutrients than other cooking methods.

Vegetables are a great option for steaming, and technically, you can steam all vegetables, although some work better than others. Good options include broccoli, spinach and other leafy greens, cauliflower, asparagus, carrots, green beans, small potatoes, and artichokes. Root vegetables, such as carrots, should be sliced, and vegetables like cauliflower and broccoli are best broken into florets. You can steam vegetables in a pan with a steamer insert, a collapsible steamer basket, or an electric steamer.

Meat and fish are also great options for steaming. Lean, whole chickens, chicken breasts, or pieces wrapped in parchment paper can be seasoned with herbs, salt, and garlic before steaming. Fish, especially delicate varieties, can be placed on a bed of fresh herbs or citrus slices and steamed until flaky. Shellfish, such as clams, mussels, and lobster, can also be steamed.

Grains, such as rice, are also commonly steamed, and this is a very simple process requiring only rice and water.

Additionally, you can steam a variety of desserts, including sponge cakes, chocolate pudding, cinnamon apples, and steamed pears with rock sugar.

How to steam vegetables

Steaming is a great way to cook vegetables, as it locks in flavour and nutrients, and helps them retain a perfectly tender texture. Here's how to do it.

Preparation

Firstly, choose your vegetables. Technically, you can steam any vegetable, but some are better suited to steaming than others. Good options include broccoli, spinach and other leafy greens, cauliflower, asparagus, carrots, green beans, small potatoes and artichokes.

Next, clean your vegetables. Rinse them in clean, cold water, then pat them dry with a paper towel. Use a clean vegetable brush to scrub veggies with thick skins, like potatoes or carrots. If your vegetables have lots of nooks and crannies, like cauliflower and cabbage, soak them in cool water for one to two minutes before rinsing.

Now, cut your vegetables into uniform, bite-sized pieces. Smaller pieces will cook more quickly than larger ones, so bear this in mind if you're cooking different types of vegetables together. If you're steaming something like asparagus, snap off the tough bottom ends of the stalks, and consider peeling thicker stalks lightly before steaming.

Choose your steaming method

There are several ways to steam vegetables. You can use a steamer pan insert, a collapsible steamer basket, an electric steamer, or simply use a pan. You can also steam vegetables in the microwave.

Using a steamer pan insert or collapsible steamer basket

Fill a medium pan with around one to two inches of water and bring it to the boil. Place your steamer insert or basket over the pan, so that it doesn't touch the bottom. Fill the steamer with vegetables and cook until tender, using the timings below as a guide.

Using an electric steamer

Assemble the parts of the steamer, then fill the base unit with cool water, up to the fill line. Cut your vegetables into equal-sized pieces and place them loosely in the steamer basket. Cover the steamer with the lid, turn it on, and set the timer. Follow the instructions that came with your steamer for cooking times and preparation tips.

Using a pan

Add around one to two inches of water to the bottom of the pan. This will create the steaming effect but is not enough to boil all the nutrients out of the vegetables. The shallow layer of water will also protect the vegetables from burning at the bottom of the pot. Layer the vegetables into the pot based on cooking time, with the longer-cooking veggies on the bottom. Close the lid and heat the pot on a medium-high setting. Once the water starts steaming, turn the heat down to low and set a timer for the recommended time.

Using a microwave

Put your vegetables in a microwavable bowl with a small amount of water. Cover the bowl with plastic wrap, leaving one edge turned up to create a small vent. Alternatively, you can cover the bowl with a ceramic plate or a vented lid designed to fit the bowl. Heat the vegetables on high for around two and a half minutes, then continue in one-minute intervals until they're tender.

Cooking times

• Asparagus: 3-8 minutes
• Broccoli: 3-7 minutes
• Carrots: 4-12 minutes
• Cauliflower: 5-12 minutes
• Green beans: 3-7 minutes
• Brussels sprouts: 6-10 minutes
• Spinach: 3-5 minutes
• Corn on the cob: 7-10 minutes
• Peas: 1-3 minutes
• Potatoes: 8-15 minutes

How to steam proteins

Steaming is a healthy and simple way to cook proteins, allowing the natural characteristics of the food to shine through. Here is a guide on how to steam proteins using different types of steamers.

Using a Metal Steamer Basket

Fill the bottom of the steamer with about 2 inches of water, adding more water for longer steaming times. Place the proteins on a heat-proof plate or dish, and put it on the steamer tier. Alternatively, line the tier with cabbage leaves, cheesecloth, or paper steamer liners, and place the proteins directly on top. Cover the steamer and bring the water to a simmer. To prevent condensation from dripping onto the food, tie a thin cloth or tea towel around the lid, ensuring any loose ends are secure and not touching the heat source.

Using a Bamboo Steamer

Soak the bottom rim of a new bamboo steamer in lukewarm water for about 30 minutes to prevent charring. Bring about 1.5 inches of water to a boil in a wok or large pot, ensuring the wok is wide enough to accommodate the steamer. Line the steamer baskets with perforated baking paper, napa cabbage leaves, or reusable silicone liners, especially if steaming buns or baos, to prevent sticking. Place the proteins on a shallow plate and transfer to the steamer basket. Cover the steamer, ensuring the bottom floor stays dry, and place it into the wok so that the bottom rim is submerged. Bulk steam by stacking multiple baskets. Refill the wok with boiling water as needed.

Using a Pot or Wok with a Lid

This method is useful when reheating proteins. Place a metal steam rack or a clean, empty can with both ends removed in a pot or wok with a lid, ensuring the food will be at least 2 inches above the water. Alternatively, use a heat-proof bowl or can with a wider base to raise the food higher above the water. Add about 2 inches of water to the pot, ensuring the water level is at least 1 inch below the rack. Place the heat-proof dish of protein on the rack and cover the pot. Turn on the heat to bring the water to a simmer.

Using an Instant Pot or Electric Steamer

These are great for steaming proteins and can be used to cook egg custards, chicken breasts, and vegetables. Simply place the proteins in the pot and follow the manufacturer's instructions for steaming.

Tips for Steaming Proteins:

• Steaming is best for high-quality, tender cuts of meat, poultry, fish, and shellfish.
• Use aromatics, herbs, spices, butter, and other flavourings to enhance the taste of the protein.
• Ensure the steaming dish has a rim to collect any liquid from steaming, which is common when cooking proteins.
• Always keep an eye on the water level and add boiling water as needed to maintain the steam.
• Be careful when opening the lid of any steamer, as the escaping steam is extremely hot and can cause burns.

How to steam without a steamer

Steaming is a moist heat cooking method that uses hot steam generated from water to cook food. It is a healthy cooking method that helps food retain its nutrition, colour and texture.

If you don't have a steamer, you can still steam vegetables and proteins easily. Here are some ways to steam without a steamer:

Using a pot or wok with a lid and a heat-proof dish

You will need a pot or wok with a lid, a heat-proof dish that can fit inside the wok or pot, and something to prop up the dish above the water, like a metal steam rack or a clean, empty metal can.

Fill the pot or wok with 1-2 inches of water, ensuring the water level is not too close to the rack or dish. Place the steaming rack or empty can in the centre, then put your heatproof dish of food on the rack, cover the wok or pot, and steam.

Using a disposable aluminium pie pan

Poke several holes into the bottom of a disposable aluminium pie pan, then place it upside down in a pot filled with about an inch of water. The edges of the pan will prevent the food from touching the water, and the food can be placed on the flat surface of the pan.

Using a microwave

Place your food in a bowl with a few tablespoons of water, cover the bowl tightly with microwave-safe plastic wrap, and microwave for 4-6 minutes until fork-tender.

Using a large pot, a heatproof plate, and aluminium foil

Take three sheets of aluminium foil and roll them into balls the size of baseballs or golf balls. Place them in the bottom of a large pot, add about an inch of water, and place a heatproof plate on top of the foil balls. Add your food to the plate, cover the pot with a tight-fitting lid, and steam.

Using an elevated wire cooling rack

Add an inch of water to a pot with a tight-fitting lid, place the wire cooling rack in the pan, add your food on top of the rack, close the lid, and steam to your desired doneness.

Frequently asked questions