Steaming Food: A Beginner's Guide To Using Steamers

Steaming is a versatile cooking technique that can be applied to almost any cuisine. It is an indirect cooking method that uses hot steam generated from water to cook food. This technique helps food retain its nutrition, colour, and texture.

To steam food, you need a pot with an inch or so of simmering liquid, something to suspend above it for the food — like a strainer hooked on the rim — and a lid to hold in the steam.

Steamer Set-up #1: A Pot (or Wok) with A Lid and Heat-proof Dish

You don’t need any special equipment for steaming. A pot with a lid works just fine, especially when it comes to reheating food.

For this steamer set-up, you’ll need:

- A pot or wok with a lid

- A heat-proof dish that can fit inside the wok or pot

- Something to prop up the dish above the water, like a metal steam rack or a clean metal can

Steamer Set-up #2: A Stainless Steel Steamer

A stainless steel steamer is a user-friendly tiered steamer that will allow you to steam either a single level of food or to use up to three different tiers for big batches.

Simply put a few inches of water in the bottom of the steamer, and set up however many tiers you like. You can either place heat-proof dishes of food on the tiers or line the tiers with cabbage leaves, cheesecloth, or paper steamer liners and place buns or dumplings directly on top.

Steamer Set-up #3: A Bamboo Steamer

Of these three set-ups, bamboo steamers are the most popular. The biggest upside is that the bamboo steamer cover does not collect condensation, so there's no need to worry about water dripping onto steamed buns and cakes and altering their texture or appearance.

To use a bamboo steamer, simply place it in a wok with enough water to come up the bottom rim of the steamer about half an inch.

Electric steamers vs stove-top steamers

Electric steamers and stove-top steamers are two of the most common types of food steamers. While both types of steamers use steam to cook food, there are some key differences between them in terms of convenience, functionality, and performance.

Electric Steamers

Electric steamers are standalone appliances designed for convenience and ease of use. They have built-in water chambers, and some models feature multiple stackable trays, allowing you to cook different foods simultaneously. Electric steamers offer precise temperature control and often include timers, making them ideal for busy cooks who want to set and forget. They are generally more expensive than stove-top steamers and require countertop or storage space.

Stove-Top Steamers

Stove-top steamers are simple and affordable options that utilise your stovetop and existing cookware. They are typically made of stainless steel, silicone, or bamboo and come in various forms, such as folding or collapsible platforms, perforated metal pans, or bamboo baskets. Stove-top steamers are versatile and can be used with different pot sizes, but they may require more attention during cooking, as you need to monitor the water level and heat source.

Performance and Taste

Both types of steamers effectively cook a wide range of foods, including vegetables, meat, fish, and even desserts. Electric steamers provide a controlled environment with a steady flow of steam and a constant temperature, resulting in evenly cooked food. Stove-top steamers offer more flexibility in terms of setup and can be used with various heat sources, including gas, electric, or induction stovetops.

When it comes to taste and texture, both electric and stove-top steamers excel at retaining flavour, nutrients, and the texture of foods. However, stove-top steamers may require more trial and error to perfect cooking times and techniques, whereas electric steamers offer more consistent results.

How to steam vegetables

Steaming is a great way to cook vegetables, retaining their nutrients, colour, and texture. Here is a step-by-step guide on how to steam vegetables:

Step 1: Prepare the Vegetables

Chop the vegetables into uniform, bite-sized pieces to ensure even cooking. Root vegetables like carrots should be sliced, while others like broccoli and cauliflower should be broken into florets. Some vegetables like artichokes and spinach can be kept whole.

Step 2: Choose Your Steamer

There are several options for steaming: a steamer basket, a stainless steel steamer, a bamboo steamer, an electric steamer, or even a simple pot with a lid. For steamer baskets, pots, and stainless steel steamers, add about one to two inches of water, ensuring it doesn't touch the steamer basket or insert. For bamboo steamers, place them in a wok with water coming up about half an inch from the bottom rim. Electric steamers usually have specific water level requirements, so refer to the instructions.

Step 3: Steam the Vegetables

Place the vegetables in the steamer, ensuring they don't touch the water. Cover and cook until tender. The time taken will vary depending on the type of vegetable. For example, broccoli takes 3-5 minutes, carrots and green beans take 4-5 minutes, and cauliflower takes 10-12 minutes. Remember to replenish the water if it completely evaporates.

Step 4: Season and Serve

Once the vegetables are tender, carefully remove them from the steamer and place them in a bowl. You can then season them with olive oil, butter, salt, fresh herbs, lemon juice, or spices. Enjoy your freshly steamed vegetables!

How to steam meat

Steaming is a moist-heat cooking method that results in tender and flavourful meat. It is a healthy cooking technique as no additional fat is required, and the meat retains most of its beneficial nutrients.

Step 1: Wash the raw meat and cut it into smaller pieces.

Step 2: Place the meat into a clean, dry pot.

Step 3: Add your desired seasonings. For example, sliced onions, salt, thyme, and pepper.

Step 4: Allow the meat to cook for 20-30 minutes. The meat should be soft and easy to chew, and there should still be broth in the pot.

Step 5: Check if the meat is fully cooked by slicing a piece and ensuring that the inside is not red or raw.

Tips for Steaming Meat:

• Ensure the seal on your steamer is airtight. This is important to prevent undercooking the meat.
• Use a steamer basket or a stainless-steel tiered steamer for cooking meat, as bamboo steamers are better suited for more delicate dishes.
• When steaming meat, it is important not to steam for too long, as this can make it soggy.
• You can enhance the flavour of the steam by using stock and herbs. Try using chicken or vegetable broth, or adding salt, lemon, or herbs to the water.

Happy steaming!

How to steam with a pot

Steaming is a great way to cook food without losing nutrients or flavour. Here's how to steam with a pot:

What you need

• A pot with a lid
• A heat-proof dish that fits inside the pot
• Something to prop up the dish, like a metal steam rack or a clean, empty metal can
• A plate gripper (optional)

Steps

• Fill the pot with 2 inches of water. You can add more water for longer steaming times, but make sure the water level is at least 1 inch below the rack.
• Put a steaming rack or empty can in the centre of the pot.
• Place your heat-proof dish of food on the rack. Make sure the dish has a rim if you want to save any liquid from steaming.
• Cover the pot with a lid. Make sure there's enough space between the dish and the sides of the pot for the steam to circulate.
• Turn the heat to medium or high and bring the water to a simmer.
• Keep an eye on the water level and add boiling water as needed.
• When your food is ready, turn off the heat and carefully remove the dish from the pot.

Tips

• You can experiment with using stock or herbs instead of plain water for extra flavour.
• If using a metal steamer basket, only use about half an inch of water in the pot.
• For electric steamers, always follow the manufacturer's instructions.

How to steam with a wok

Steaming is a great way to cook food, as it helps retain its nutrition, colour and texture. Here's how to steam with a wok:

Steamer Set-up #1: A Pot (or Wok) with a Lid and Heat-proof Dish

You don't need any special equipment for steaming. A pot with a lid works just fine, especially when it comes to reheating food. You'll need:

• A pot or wok with a lid
• A heat-proof dish that can fit inside the wok or pot
• Something to prop up the dish above the water, like a metal steam rack or a clean metal can

Simply fill a pot with 2 inches of water. (Or more depending on how long you need to steam the food, though the water level shouldn't come any closer than 1 inch below the rack. Otherwise, you risk the bubbling water coming in contact with the bottom of the dish.) Put a steaming rack or empty can in the centre to set your heatproof bowl, plate, or shallow dish of food on. Make sure that any plate/dish you’re using to hold the food is heatproof. Once the dish of food is on the rack, cover the wok or pot and turn on the heat to bring the water to a simmer.

Steamer Set-up #2: A Stainless Steel Steamer

A stainless steel steamer is a user-friendly tiered steamer that allows you to steam either a single level of food or use multiple tiers for big batches. Simply put a few inches of water in the bottom of the steamer and set up however many tiers you like. You can either place heat-proof dishes of food on the tiers or line the tiers with cabbage leaves, cheesecloth, or paper steamer liners and place buns or dumplings directly on top. To prevent condensation from dripping onto the food, tie a thin kitchen towel around the lid.

Steamer Set-up #3: A Bamboo Steamer

Place the bamboo steamer in your wok with enough water to come up the bottom rim of the steamer by 1/2 an inch. You can either place shallow heatproof dishes inside the steamer racks or line the racks with cabbage leaves, cheesecloth, or paper steamer liners to steam buns or dumplings. Bring the water to a simmer, and cover the bamboo steamer with its bamboo lid.

In any of these cases, keep an eye on the water level, and add boiling water as needed.

Frequently asked questions