Steaming Hot: Exploring The Art Of Steamed Meals

Steaming is a great way to cook, whether you're looking to eat a bit healthier or are simply eager to play around with new recipes. It's incredibly easy and requires minimal effort. All you need is a steamer basket or a pot with a steaming insert. You can steam a wide variety of food items, including vegetables, fish, dumplings, rice, eggs, chicken, seafood, fruits, and desserts. Steaming is also a healthy cooking method that preserves the nutritional content of food, especially heat-sensitive vitamins and minerals. It also helps with digestion and weight management. So, why not give it a try? Your body will thank you for it!

Steamed vegetables

Steaming is a great way to cook vegetables, retaining their nutrients and flavour without the need for lots of oil or seasoning. It's also one of the easiest and quickest ways to cook them, and you can use any type of vegetable you like.

How to Steam Vegetables

Firstly, cut your chosen vegetables into uniform, bite-sized pieces. This ensures they cook at roughly the same rate and are all done simultaneously. Add an inch or two of water to your saucepan and place a steamer basket inside, ensuring the water level is below the basket. Bring the water to a boil. Scatter your vegetables over the steamer basket, cover the pot, and reduce the heat to medium. Start checking the vegetables after a few minutes, and remove them from the steamer when they still have a bit of crunch in the middle. They will continue to cook in the residual heat.

Cooking Times

Steaming times will vary depending on the type of vegetable and the size of the pieces. Here are some examples of cooking times:

• Spinach and Arugula: 3 minutes
• Broccoli Florets, Cauliflower Florets, Green Beans: 5 to 7 minutes
• Carrots, Potatoes, Turnips, Squash: 8 to 20 minutes
• Kale and Collards: 10 minutes

Seasoning

Types of Steamer Basket

There are several types of steamer baskets available, including:

• Collapsible steamer baskets, which fit most pots and are easy to store.
• Bamboo steamers, which have tightly woven lids that keep steam from escaping.
• Silicone steamers, specifically designed for pressure cookers but can be used in other pots as well.
• Microwave steamers, one of the quickest ways to steam veggies.
• Wire mesh strainers, balanced on top of a pot, are a common kitchen hack for steaming.
• Donabe steamers, traditional Japanese clay pots that are beautiful and long-lasting.
• Stainless steel steamer sets, a convenient and popular option.

Steamed seafood

Steaming is a gentle, fat-free cooking method that keeps the natural moisture in foods. This makes it an excellent choice for preparing delicate seafood, as it helps to protect against drying and keeps the juices and nutrients inside the seafood.

Steaming Setup

You can use a bamboo steamer, pasta pot with a steaming insert, or a pan specifically created for whole fish. If you don't have any of these, you can make your own steamer by using a deep, wide pot and filling it with about two inches of cooking liquid (water, seafood broth, or wine). Place a few small, heatproof dishes (such as ramekins or tea cups) in the bottom of the pot and set a wire rack on top. Tightly cover the pot with a lid and bring the liquid to a simmer. Place the seafood to be steamed either directly on the rack or on a small plate on top of the rack and cover again.

Steaming Seafood

• Finfish: This method works especially well for finfish. Place the fish on the rack or a small plate on top of the rack and cover. You can also use a large pot or deep skillet with a lid and a steaming rack or an empty tuna can in 1-2 inches of water.
• Shellfish: For shellfish such as clams, mussels, crabs, and lobsters, use a simpler technique. Bring an inch or less of cooking liquid to a boil in a pan with a tightly fitting lid. Add the shellfish, cover and cook until most of them have opened. Discard any shellfish that remain closed.
• Seafood Boost: To boost the flavour of steamed seafood, simmer ingredients such as lemon juice, white wine, onions, shallots, spices, or fresh herbs in the cooking liquid for a few minutes before steaming. These ingredients will add a subtle and delicious flavour to the seafood.
• Steamed trout with mint and dill dressing: A delicious and nutritious dinner option that includes omega-3 fats, calcium, folate, fibre, vitamin C, and iron.
• Steamed salmon and vegetable rice bowl: A speedy and low-calorie fish supper that can be made vegetarian by leaving out the salmon.
• Steamed bass with garlic and chilli: A flavour-packed, low-fat fish dish that is perfect for a mid-week meal and counts as one of your five-a-day.
• Steamed mussels with cider, spring onions, and cream: A perfect sharing bowl for a group, flavoured with sweet cider, herbs, and garlic.
• Steamed clams in saffron and spring green broth: A simple starter that can be upgraded to a main course by adding a splash of dry sherry and serving it with a bed of spaghetti.
• Cantonese steamed fish: A traditional and simple dish often served as one of the final courses in a Chinese wedding banquet. It is also a dish that can be found on home dinner tables on any weeknight.

Steamed rice

Preparation

Before cooking rice, it is recommended to rinse it under cold running water to remove excess starch and any dirt or debris. This will help prevent the rice from becoming sticky and clumpy. When rinsing the rice, rub the grains together between your palms and continue until the water runs clear. This usually takes a couple of minutes.

Cooking

The traditional method for cooking rice is on the stovetop. For every cup of rice, add 1.5 cups of water to a medium saucepan and bring it to a boil. You can also add a pinch of salt at this stage for flavour. Once boiling, stir in the rice and return to a boil over medium-high heat. Then, reduce the heat to a simmer, cover the pan, and cook until the rice is tender and has absorbed all the liquid. This usually takes around 16 to 20 minutes.

It is important not to lift the lid or peek during the cooking process, as this can let steam escape and result in crunchy rice. Once the rice is cooked, remove it from the heat and let it steam, covered, for about 15 minutes. Finally, fluff the rice with a spatula or fork and serve.

If using a rice cooker, place the rice and water in the cooker and let it soak for at least 30 minutes before turning on the heat. After cooking, allow the rice cooker to steam for about 15 minutes before opening the lid and fluffing the rice.

Storing and Reheating

Cooked rice should be cooled and stored in an airtight container in the refrigerator for up to four days or frozen for up to four months. To reheat, sprinkle the rice with a small amount of water and heat in the microwave or on the stovetop until warm throughout.

Flavour Variations

There are endless ways to add flavour to steamed rice. Here are some simple ideas:

• Add herbs and spices to the water as it boils, such as cinnamon, cloves, or garlic.
• Stir in fresh herbs after cooking, such as parsley, basil, or cilantro.
• Swap out the water for another cooking liquid, such as chicken or vegetable broth, orange juice, or coconut milk.
• Add vegetables to the rice, such as sautéed onions, shallots, or bell peppers.
• For a nutty flavour, try toasting the rice grains in a dry pan before cooking.
• For a citrus twist, add the juice and zest of a lemon or lime.
• Stir in some dried fruit, such as cranberries or currants, for a touch of sweetness.
• Add some crunch with nuts or seeds, such as pine nuts or sesame seeds.
• For a creamy texture, try stirring in some grated cheese, such as parmesan or cheddar.

With these tips, you can elevate your steamed rice and make it the star of any meal!

Steamed cakes

Ingredients:

• 1 cup light brown sugar
• 1 teaspoon vanilla extract
• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• Egg whites
• Egg yolks
• Milk

Method:

• Arrange a large bamboo steamer or a large vegetable steamer over simmering water. Make sure it is large enough to hold a 10-inch tube pan.
• In a large glass or metal mixing bowl, beat the egg whites until foamy. Gradually add the sugar, continuing to beat until stiff peaks form.
• In a medium bowl, beat together the egg yolks, milk, and vanilla.
• Quickly fold the egg yolk mixture into the egg whites until no streaks remain.
• Sift together the flour and baking powder, then quickly fold into the egg mixture.
• Pour the batter into the tube pan and place it into the steamer.
• Steam for about 25 to 30 minutes, or until a toothpick inserted into the centre comes out clean.
• Cool on a wire rack and serve.

You can also get creative and experiment with different flavours and ingredients. For example, you could try adding chocolate chips, lemon zest, or even small chunks of Japanese sweet potato to your steamed cake batter.

So, why not give steamed cakes a try? They are quick and easy to make, and you can enjoy them as a tasty breakfast or snack.

Steamed meat

Steaming is a cooking method that has been used for thousands of years, with evidence of steam cooking found in China's Yellow River Valley dating back to 5,000 BCE. It is a popular technique in Asian cooking, particularly in Chinese and East Asian cuisines, and has been heavily popularised by these culinary traditions.

Steaming is considered a healthy cooking method, and is often used to cook vegetables in Western cooking, although it is rarely used to cook meat. However, in Chinese cuisine, meat dishes are often steamed, and steamed meat is more common in traditional home cooking than in restaurants, as steaming usually requires longer cooking times than stir-frying.

Meats that can be steamed include pork, chicken, beef, and fish. When steaming meat, it is important to ensure that it is cooked thoroughly to kill any dangerous bacteria and parasites. A meat thermometer can be used to check that the meat has reached a safe internal temperature.

Ingredients:

• 1½ pounds beef chuck roast
• 2 tablespoons soy sauce
• 1 tablespoon powdered beef bouillon
• 1 teaspoon fresh black pepper
• 1 teaspoon onion powder
• 1 medium yellow onion, quartered
• 2 carrots, cut into rounds
• 1 stalk celery, cut into large pieces

Method:

• Cut the beef into ½-inch thick steaks and place in a bowl.
• In a separate bowl, stir together the soy sauce, bouillon, pepper, onion powder, and paprika. Divide the mixture in half, reserving half for later.
• Brush the steaks with the remaining mixture, coating each side thoroughly. Allow the meat to stand for 30 minutes.
• Arrange the meat on the bottom tray of a steamer.
• Steam the meat for 30 minutes.
• Refill the steamer and add the vegetables to the middle and top trays.
• Steam for an additional 15 minutes.
• Test the meat, it should be fork-tender.
• Brush the meat with the reserved flavouring mixture and serve with the vegetables.

Note: Refer to your steamer's reference guide for exact steaming times, as times may vary depending on the type and model of the steamer.

Frequently asked questions