Steaming Basics: Using An Older Steamer Cooker

Steaming is a great way to cook food without sacrificing taste or nutritional quality. It's also a simple way to prepare your veggies after a long day at work. If you're new to steaming, here's a step-by-step guide to using an older steamer cooker.

First, you need to understand the type of steamer you're using. The two most common types are electric steamers and stove-top steamers. Electric steamers are standalone appliances with multiple tiers that do the work for you on your countertop. Stove-top steamers, on the other hand, are typically steamer baskets that are inserted directly into a pot or pan and used on a stove or in a microwave.

If you're using an electric steamer, start by assembling the parts, which usually include a base unit with a water reservoir, one to three baskets for your food, and a lid with vents and a handle. Fill the reservoir with water, following the instructions that came with your steamer. Then, fill the basket(s) with your food, ensuring it's cut into equal-sized pieces and loosely placed in the basket(s). Close the lid, plug in your steamer, and set the timer according to the type and quantity of food you're cooking.

If you're using a stove-top steamer, fill a pot with about half an inch to an inch of water, ensuring the bottom of your steamer basket doesn't touch the water. Bring the water to a low boil and place your basket filled with food inside. Cover the pot with a loose-fitting lid to keep the steam inside. Let your food steam for about 3 to 10 minutes, depending on the type of food and your desired level of doneness.

With either type of steamer, it's important to monitor the water level and add more hot water as needed. Additionally, avoid overcrowding your steamer to ensure even cooking. Now that you know the basics, you're ready to start steaming your way to healthier and more delicious meals!

Electric vs. Stove-top: Understanding the type of steamer you're using

Before you learn how to use a food steamer, it's important to understand the type of steamer you're working with. Electric steamers and stove-top steamers each have their own advantages and disadvantages, and knowing how to use them properly will help you get the best results.

Electric steamers are standalone appliances designed to make the steaming process more convenient. They typically consist of a base unit with a water reservoir, one to three baskets for arranging food, and a lidded compartment. To use an electric steamer, simply fill the reservoir with water, arrange your food in the baskets, close the lid, and set the timer. These steamers are great for hands-off cooking, but be sure to read the instructions and safety precautions before use.

Stove-top steamers, on the other hand, are simpler and more traditional. They usually consist of a pot or wok with a lid, a heat-proof dish, and a metal steam rack or basket. To use a stove-top steamer, fill the pot with water, place the steam rack inside, and bring the water to a simmer. Then, put your food in the heat-proof dish and place it on the rack before covering the pot with a lid. Stove-top steamers give you more control over the steaming process but require more attention and monitoring.

Both types of steamers are effective for cooking vegetables, meats, and even desserts. However, electric steamers may be more convenient for those who want a hands-off approach, while stove-top steamers offer more versatility in the types of dishes that can be steamed. Additionally, stove-top steamers allow for more creative control by giving you the option to use different types of liquids and flavourings, such as chicken broth or herbs, to infuse your dishes with unique flavours.

No matter which type of steamer you choose, there are a few general tips to keep in mind. First, don't add too much water; just enough to create steam without submerging your food. Second, prepare your food by cutting it into uniform pieces to ensure even cooking. Third, be mindful of the steam; it's extremely hot and can cause burns. Finally, don't steam your food for too long, as this can result in soggy and overcooked dishes.

How to assemble an electric steamer

To assemble an electric steamer, you will need to follow a few simple steps. Firstly, you should gather all the parts of the steamer, which typically include a base unit with a water reservoir, one to three baskets for food, and a lid with vents and a handle.

Once you have all the components, you can begin assembling the steamer by connecting the metal rods that form the hose support. Screw the rods together using the built-in threading bolts, ensuring they turn easily and without much resistance. If you feel heavy resistance, the threads may not be aligned correctly, which can damage the rods. After connecting the rods, thread the bottom of the hose support rod into the steamer's base.

The next step is to screw the bottom of the steamer hose into the base unit. You may need to use a wrench to achieve a maximum seal. Then, fill the water bottle, tighten the bottle cap, and slide the bottle upside down into the base unit. The water bottle should fit securely onto the base unit, held in place by gravity and suction.

Now that your steamer is assembled, you can turn on the power and wait for it to preheat. Once steam starts coming out of the hose's head, you're ready to start steaming your food. Remember to always follow the safety precautions outlined in your steamer's instructions manual.

How to steam vegetables in a stovetop basket

Steaming is a great way to cook vegetables without sacrificing their nutritional quality or taste. Here is a step-by-step guide on how to steam vegetables using a stovetop basket:

Step 1: Prepare the vegetables

Chop the vegetables into uniform, bite-sized pieces. This ensures that they cook evenly. Remember that smaller pieces will cook faster than larger ones.

Step 2: Fill a pot with water

Fill a pot with clean water. The amount of water will depend on the number of vegetables you are cooking and how soft you want them. For a smaller batch or firmer veggies, use about half an inch to one inch (approximately 1.25 centimetres) of water. For a larger batch or softer veggies, fill the pot about halfway. Ensure that the bottom of your steamer basket does not touch the water, or your veggies will boil instead.

Step 3: Bring the water to a boil

Wait until the water has started boiling before adding the vegetables. Once the water is boiling, lower the heat to a gentle boil or a simmer. This ensures that you don't steam off most of your water before the veggies are cooked.

Step 4: Place the vegetables in the basket and cover the pot

Place your vegetables in the basket. Limit the number of vegetables in the basket to a single layer, as anything on top won't receive as much steam and may not cook uniformly. Cover the pot with a loose-fitting lid to keep the steam inside.

Step 5: Check on the vegetables as they cook

The steaming time will vary depending on the type of vegetable and how large or small you cut them. Most vegetables will be steamed in about 3 to 10 minutes and will have a brighter, more vivid colour when they are ready.

Step 6: Turn off the stove and serve

Once the vegetables are bright and tender, they are ready to eat. Turn off the stove, remove the basket of veggies, and serve them warm.

Tips:

• Use only enough water to create steam. You don't want to submerge the veggies, or they will boil.
• Prepare vegetables by leaving smaller ones whole and cutting larger ones into uniform pieces.
• Season the vegetables with a pat of butter or a drizzle of olive oil, salt, and pepper, or toss them in a dressing or serve with a dip.

How to steam food without a steamer

Steamer Setup #1: A Pot (or Wok) with a Lid and Heat-Proof Dish

You will need a pot or wok with a lid, a heat-proof dish that fits inside the wok or pot, and something to prop up the dish above the water, like a metal steam rack or a clean metal can. You can buy metal steam racks or stands, or use a heat-proof bowl or empty steel can with both ends removed. Wider cans work better and provide a more stable surface. Simply fill the pot with 2 inches of water (or more depending on how long you need to steam the food), put a steaming rack or empty can in the centre, and place your heatproof bowl, plate, or shallow dish of food on top. Cover with the lid and bring the water to a simmer.

Use a Strainer or Colander

Place your food in a large kitchen strainer and place it on top of your pot of water. You can also use a colander instead of a strainer.

Repurpose a Cooling Rack

Place a cooling rack across the top of your pot of water, add ingredients on top, and cover them with aluminium foil. Make sure to use a cooling rack that doesn't have spaces larger than the food you're steaming.

Use a Plate and Some Foil

Find a plate that is oven-safe and slightly smaller than your pot. Make three large, solid balls out of aluminium foil and place them in the bottom of your pot. Add water, place the plate (with ingredients) on top of the aluminium foil balls, and cover the pot.

Use a Splatter Screen and Bowl

Place a splatter screen on top of your pot, lay down your veggies, then cover with a large bowl. This method is great for sticky rice. You can also use tinfoil if you don't have a splatter screen, but make sure it fits tightly around the pot.

Build a Pie Tin Steamer

Take two reusable aluminium pie tins and poke 12-16 holes in the base of both. Use a rolling pin to flatten one of the pie tins. Place the structurally intact tin upside down in a pot with a little water, rest the flattened tin on top, and place your veggies (or whatever you're steaming) on that.

How to care for your bamboo steamer

Before First Use

Wash your new bamboo steamer with soapy water and carefully remove any loose fibres from the tiers and lid. This will prevent fibres from getting into your food.

Preparing Your Cooking Vessel

Fill your wok, skillet or sauté pan with enough water so that it comes up slightly below the slats in the bottom tier of the bamboo steamer. The water should not touch the slats, as you don't want to boil the food. For a 12-inch skillet or sauté pan, you'll need between 3.5 and 5 cups of water. For a 14-inch wok, you'll need between 4 and 6 cups of water.

Preparing the Steamer

Line each tier with cabbage leaves or perforated parchment paper. Place food on top in a single layer, allowing a little space between each item so that steam can circulate. If you're cooking different types of food, place denser foods in the lower tiers, where they'll receive more heat, and less dense foods in the upper tiers. Cover the tiers with the steamer lid.

Placing the Steamer in the Wok/Skillet/Sauté Pan

Adjust the heat level so that the water goes from a boil to a simmer. You should see some wisps of steam coming out of the top of the steamer and from the water itself.

Cooking

Don't be alarmed if the water turns slightly brown and emits a sweet, woodsy smell – this is normal, as bamboo steamers are made from a natural fibre.

Keeping an Eye on the Water Level

If all the water evaporates from the cooking vessel, it may burn. If you're steaming for an extended period of time, it's a good idea to keep a kettle of water boiling so that you can replenish the water in your cooking vessel as needed without stopping the cooking process.

After Cooking and Serving

Clean all the components of your steamer thoroughly with warm, soapy water. It's easiest to do this while the steamer is still warm so that you don't have to scrub too hard to remove any dried-on bits of food. Don't put your steamer in the dishwasher, as it will absorb too much water and warp.

Use a dish towel to blot excess moisture from the steamer, then set each of the tiers and lid on a flat surface to air-dry individually. Don't stack and store the tiers until they are completely dry, or they will develop mould.

Frequently asked questions