Steam Rack Cooking: A Beginner's Guide To Getting Started

Steam racks are a great way to cook food without the use of oil, making it a lighter cooking option. They can be used in a variety of cooking appliances, from pots and woks to multi-use cookers like the Instant Pot. Steam racks are also versatile in the types of food they can cook, from vegetables, proteins, buns, dumplings, and even desserts. For example, steaming is a great way to cook fish, which can be easily overcooked when boiled in water. Steam racks can also be used to reheat food, which is a great way to retain moisture in leftovers.

How to steam vegetables

Steaming vegetables is a great way to cook them while preserving their nutrients, texture, and flavour. Here is a guide on how to steam vegetables using a cooker steam rack:

Preparing the Vegetables:

First, select the vegetables you want to steam. Technically, you can steam all vegetables, but some are better suited for steaming than others. Good choices include broccoli, spinach, cauliflower, asparagus, carrots, green beans, small potatoes, and artichokes.

Large vegetables, such as potatoes, squash, or celeriac, are not ideal for steaming and should be avoided. If you want to steam root vegetables like carrots, slice them into smaller chunks or use baby carrots.

Some vegetables can be kept whole, such as artichokes (make sure to trim them) and leafy greens like spinach and chard. Cauliflower and broccoli should be broken into florets.

Setting Up the Cooker Steam Rack:

There are a few different ways to set up a cooker steam rack. Here are three common methods:

Method 1: Using a Pot or Wok with a Lid and a Heat-Proof Dish:

For this method, you will need a pot or wok with a lid and a heat-proof dish that can fit inside. You will also need something to prop up the dish above the water, such as a metal steam rack or a clean empty can with both ends removed.

Fill the pot or wok with about 2 inches (5 cm) of water, making sure the water level is not too close to the rack or dish. Place the steaming rack or empty can in the centre, and then put your heat-proof dish of vegetables on top.

Make sure there is enough space between the dish and the sides of the pot for the steam to circulate. Cover the pot and heat the water to a simmer. Your vegetables will now steam cook gently.

Method 2: Using a Stainless Steel Steamer:

A stainless steel steamer is a user-friendly option that allows you to steam multiple tiers of food at once. Simply fill the bottom of the steamer with a few inches of water and set up the desired number of tiers.

You can place heat-proof dishes of vegetables on the tiers or line the tiers with cabbage leaves, cheesecloth, or perforated parchment paper and place the vegetables directly on top. Bring the water to a simmer, cover, and steam.

To prevent condensation from dripping onto the food, you can tie a thin kitchen towel or tea towel around the lid, making sure any loose ends are secured and not touching the heat source.

Method 3: Using a Bamboo Steamer:

Place the bamboo steamer in a wok or large pan, making sure the water level is about half an inch (1.25 cm) below the bottom rim of the steamer. You can either place shallow heat-proof dishes inside the steamer racks or line the racks with cabbage leaves, cheesecloth, or paper steamer liners before adding the vegetables.

Bring the water to a simmer, cover the bamboo steamer with its lid, and steam until the vegetables are tender. Be sure to monitor the water level and add boiling water as needed to prevent the pan from boiling dry.

Steaming Tips:

• Keep an eye on the water level and add boiling water as needed to prevent it from boiling dry.
• Steaming times will vary depending on the type of vegetable and the desired doneness. Most vegetables should be tender but still slightly firm (al dente).
• You can also steam frozen vegetables without thawing them first. Simply add them straight from the freezer to the steamer basket. However, vegetables with a higher moisture content, like spinach, should be gently defrosted before steaming.

How to steam meat

Steaming meat is a great way to tenderize it without using any oil. Here is a guide on how to steam meat using a cooker steam rack.

Firstly, you will need a deep vessel to cook in, such as a wok, pot, or deep pan. The size of the vessel depends on the size of the meat and/or the cooking container. If you are steaming in a bowl or on a plate, ensure that it fits completely inside the vessel.

Next, you will need a lid to trap the steam. When covered, the lid should not touch the meat. It is helpful to have a dome-shaped lid, which provides more overhead room for steam to collect and prevents the meat from being squashed.

Finally, you will need something to keep the meat from touching the water, otherwise, you will be boiling it. You can use any heat-proof item, such as an inverted wide bowl that can act as a stand in the boiling water, or even three aluminium foil balls. However, a round cooking rack is ideal. These are reusable, sturdy, and just the right size, height, and shape for the job. Place the rack in the centre of the pot and add about an inch of water—it shouldn't touch the highest part of the rack.

Cover the pot and turn the heat to medium. When you hear the water boiling or see steam, add your meat. Cover the pot again and let it cook according to your recipe or preference.

When handling hot dishes, use a hot dish clip to avoid steam burns. Towels or mitts can get wet from steam or boiling water, so a clip is a safer option.

Some meats require a hotter temperature than others, so be sure to experiment with cooking times. It is important to monitor the temperature of your meat with a meat thermometer to ensure it reaches a safe cooking temperature. Chicken and other poultry should reach at least 165 F, while beef and pork must be cooked to at least 145 F.

How to steam fish

Steaming is a great way to cook fish, as it's a simple, low-risk, high-reward preparation method. It's a foolproof way to ensure your fish is moist and tender, and it also won't stink up your kitchen! Here's how to do it:

Step 1: Prepare the Fish

You can steam either a whole fish or fillets. If you're steaming a whole fish, ask your fishmonger to clean and scale it. Aim for a fish weighing between 1 and 2 pounds. Good options include porgy, trout, black bass, Boston mackerel, red snapper, rock fish, flounder, or striped bass.

If you're steaming fillets, you can use larger fish such as cod, halibut, salmon, or sole. Avoid fish that are prone to toughening, like swordfish or tuna.

Before steaming, you can marinate your fish for around 30 minutes in a mixture of soy sauce, chilli paste, sweet wine or sherry, rice vinegar, herbs (e.g. Thai basil, dill, or cilantro), crushed chilli, honey, sliced or grated ginger and garlic, and a little lemon or orange juice. Alternatively, just season your fish with salt.

Step 2: Prepare Your Steamer

There are several ways to set up a steamer. You can use a bamboo steamer, a stainless steel steamer, a rice cooker, or a simple pot with a lid. Here's how to set up each type:

• Bamboo steamer: Place the steamer in a wok with enough water to come up to the bottom rim of the steamer by about half an inch. Make sure the water doesn't touch the bottom of the inside bed of the steamer, and keep adding boiling water as needed.
• Stainless steel steamer: Put a few inches of water in the bottom of the steamer, then set up one or more tiers with either heat-proof dishes or lined with cabbage leaves, cheesecloth, or perforated parchment paper. To prevent condensation from dripping onto your food, tie a thin kitchen towel around the lid.
• Rice cooker: Wash and scale your fish, then rub it with fine salt and let it sit for 15 minutes. Shred some celery leaves and cut some ginger into fine strips, then put the fish on a plate that fits in the upper level of the rice cooker. Put the fish in the rice cooker and cook it using the steam from the rice pot below. When steam appears, add the garlic and ginger to the fish, then shake some sesame oil and soy sauce on top.
• Pot with a lid: Put a metal steam rack or a clean, empty metal can in the bottom of the pot, then fill the pot with about 2 inches of water (make sure the water level is at least 1 inch below the rack). Put a heat-proof dish of food on the rack, cover the pot, and turn on the heat.

Step 3: Steam the Fish

Place the fish in your steamer, either directly on the rack or in a heat-proof dish. If you're steaming fillets, they'll take 4 to 8 minutes to cook. For a larger steak, allow 10 to 12 minutes. The fish is done when it's opaque and flakes easily.

Step 4: Serve

For a simple finish, dress your fish with olive oil, flaky salt, and a squeeze of lemon juice. Or, for something more complex, try a sauce made from hot oil sizzling with scallions, ginger, or garlic, along with herbs and soy sauce. You could also use sesame, canola, or peanut oil, and add a squeeze of citrus juice or a splash of rice vinegar.

Enjoy your delicious, healthy steamed fish!

How to steam eggs

Steaming eggs is a great way to achieve evenly cooked, tender eggs that are easy to peel. Here is a step-by-step guide on how to steam eggs using a cooker steam rack:

Step 1: Prepare the Cooker and Steamer Rack

Fill the bottom of your cooker with water. The amount of water will depend on the type of cooker and steamer rack you are using. For an Instant Pot, fill the pot with 1 cup of water. If using a large pot or wok, fill it with about 1 inch of water, or enough to reach the bottom of the steamer rack (about 1 inch).

Step 2: Set Up the Steamer Rack

Place the steamer rack inside the cooker. If using an Instant Pot, the steam rack that comes with the appliance can be used. For a large pot or wok, a metal steam rack can be used, or you can create your own by using an empty metal can with both ends removed. Ensure that the rack is at least 2 inches above the water level.

Step 3: Add the Eggs

Place the desired number of eggs on the steamer rack. For an Instant Pot, you can cook up to a dozen eggs at once. For other cookers, ensure that the eggs are in a single layer and not stacked.

Step 4: Cover and Heat

Cover the cooker and turn on the heat. For an Instant Pot, select the "Manual" setting and adjust the time according to your desired level of doneness. For soft-boiled eggs, set the timer for 3-6 minutes, and for hard-boiled eggs, set it for 5-15 minutes. For a large pot or wok, heat the water on high until it is boiling and producing steam, then turn the heat down to medium-high and cover the pot.

Step 5: Steam the Eggs

Set a timer and steam the eggs according to your desired level of doneness. For soft-boiled eggs, steam for 6 minutes, and for hard-boiled eggs, steam for 10-15 minutes. The steaming time may vary depending on various factors such as egg size, initial temperature, altitude, and boiling intensity.

Step 6: Cool the Eggs

Once the eggs are steamed to your desired level of doneness, remove them from the cooker and place them in a bowl of icy cold water or an ice bath to stop the cooking process and make them easier to peel.

Step 7: Peel and Serve

After a few minutes in the cold water, gently tap each egg on a hard surface and roll it between your hands to loosen the shell. The shell should come off easily, revealing a perfectly cooked and tender egg. Serve the eggs as desired.

By following these steps, you will be able to steam eggs using a cooker steam rack, resulting in evenly cooked and easy-to-peel eggs every time.

How to steam fruit

Steaming fruit is a great way to cook without using oil, and it can be done in a few simple ways. Here is how to steam fruit using a cooker steam rack:

Firstly, you will need a deep vessel like a wok, pot, or pan. The size of the vessel will depend on the amount of fruit you wish to steam. Next, you will need a lid that does not touch the fruit when covered; a dome-shaped lid is ideal as it provides more room for steam to collect. You will also need something to keep the fruit from touching the water, such as a heat-proof dish or bowl, or even three balls of aluminium foil.

Now you are ready to start steaming. Place your steaming rack in the centre of the pot and add about an inch of water—make sure the water does not touch the rack. Cover the pot and turn the heat to medium. Once the water is boiling, add your fruit to the rack, cover the pot, and let it steam according to your recipe or preference.

If you are steaming small fruits, you can place them directly on a plate or in a bowl on the rack. For larger fruits, you may need to cut them into smaller pieces first.

There are also alternative ways to steam fruit without a cooker steam rack. For example, you can use a large pot with a heatproof plate and some aluminium foil. Simply roll three sheets of aluminium foil into baseball-sized balls and place them at the bottom of the pot. Then, add an inch of water and rest a plate on top of the foil balls. Finally, add your fruit to the plate, cover the pot, and steam.

Another option is to use an elevated wire cooling rack in place of a steamer basket. Add an inch of water to a pot with a tight-fitting lid, place the rack in the pan, and then place the fruit on top of the rack. Close the lid and steam until the fruit is cooked to your desired level of doneness.

Frequently asked questions