Steaming Delicacies: Exploring The Art Of Cooking With Steam

Steaming is a versatile cooking technique that can be used to prepare a wide variety of dishes. It is a healthy and nutritious way to cook, helping food retain its colour, texture, and nutritional content. Steaming is an indirect cooking method that uses hot steam generated from boiling water to cook food. This can be done using a food steamer, a kitchen appliance designed specifically for this purpose, or a simple pot with a steaming insert. The food is placed in a basket or container, suspended over the water, and covered with a lid to allow the steam to cook it thoroughly.

So, what foods can be steamed? Almost anything! Steaming is commonly used to cook vegetables, meats, and seafood. It is excellent for preparing leafy greens such as spinach, kale, and collard greens, preserving their minerals and nutrients while curbing their bitterness. Steaming is also a gentle way to cook delicate seafood like fish fillets, shrimp, and scallops, retaining their texture and locking in their fresh flavours. Additionally, eggs can be steamed to achieve the perfect level of doneness, whether you prefer them soft or hard-boiled.

The versatility of steaming extends beyond these options. It is a fantastic way to cook rice, with different types of rice requiring specific water-to-rice ratios. Steaming is also ideal for preparing dumplings, as it helps retain their shape and delicate folds. For a sweet treat, try steaming apples, which make a nutritious and tasty addition to oatmeal or ice cream. Pumpkins, lentils, carrots, and even desserts like cakes and puddings can also be steamed!

Seafood

Steaming Techniques for Seafood

Steaming is a versatile cooking method that can be used for various seafood dishes. It is an indirect cooking technique that uses hot steam generated from water to cook the food. This method helps retain the natural nutrients, colour, and texture of seafood. To steam seafood, you can use a simple tiered bamboo steamer or stainless steel tiered baskets. A collapsible steamer basket is also a good option, especially for steaming vegetables and smaller seafood items.

Types of Seafood Suitable for Steaming

Almost all types of seafood can be steamed. Here are some common options:

• Fish: Salmon, tilapia, cod, trout, and sea bass are excellent choices for steaming. Steamed fish is often dressed with light soy sauce and aromatics like scallions.
• Shellfish: Crab legs, shrimp, crayfish, mussels, and clams are perfect for steaming. You can steam them with garlic butter and your choice of spices.
• Seafood Combinations: Create delicious combinations like shrimp, mussels, clams, crab legs, corn, potatoes, and sausages. These can be steamed together for a flavourful and hearty meal.

Steaming Tips for Seafood

When steaming seafood, here are some tips to keep in mind:

• Timing: Ensure you steam the seafood for the recommended time. Oversteaming can make the seafood rubbery and dry.
• Temperature: Steaming is best done at a medium-low temperature. High temperatures can overcook the delicate seafood.
• Spices and Aromatics: Enhance the flavour of steamed seafood with spices, aromatics, and sauces. Lemon, soy sauce, garlic, and herbs can add a delicious touch to your dish.
• Doneness: Be careful not to overcook seafood as it can become tough and dry. Check for doneness by tasting a small piece or using a meat thermometer.

Vegetables

Steaming is a quick and easy way to cook vegetables, and it's also one of the healthiest methods as it preserves more nutrients and colours than boiling. It's possible to steam all vegetables, but some work better than others. Here are some tips for steaming vegetables:

Preparation

Before steaming, rinse your vegetables in cold water to wash away any dirt, bacteria, and traces of pesticides. Use a clean vegetable brush to scrub veggies with thick skins, like potatoes or carrots. Soak veggies with lots of nooks and crannies, like cauliflower and cabbage, in cool water for 1-2 minutes before rinsing.

Cutting

Cut your vegetables into uniform, bite-sized pieces to ensure they cook evenly. Smaller pieces will cook faster than larger pieces. Some vegetables, like asparagus, may need extra preparation. Snap off the tough bottom ends of the stalks, and peel thicker stalks lightly before steaming. Most vegetables don't need to be peeled before cooking; try to only peel those with extra tough or dirty skins.

Timing

Different vegetables have different steaming times. Here are some approximate times for common vegetables:

• Asparagus: 4-7 minutes
• Broccoli florets: 5-7 minutes
• Broccoli stalks: 8-12 minutes
• Carrots: 6-8 minutes
• Cauliflower florets: 5-6 minutes
• Green beans: 4-5 minutes
• Spinach and leafy greens: 3-5 minutes
• Brussels sprouts: 8-10 minutes
• Whole artichokes: 25-35 minutes
• Small potatoes: 15-20 minutes
• Larger chopped potatoes: 25-30 minutes

Seasoning

You can season your vegetables before or after steaming. Before steaming, toss them in olive oil, salt, and pepper. You can also add flavour by using fresh herbs, aromatics, oils, and sauces. Toss Asian vegetables, such as bok choy, in toasted sesame oil, salt, and white pepper before steaming. After steaming, season with olive oil, salt, pepper, and a squeeze of lemon.

Equipment

You don't need any fancy equipment to steam vegetables. You can use a steamer, the microwave, or a pan. If using a pan, fill it with around 1-2 inches of water and bring to the boil. Add your vegetables, cover, and cook until tender. You can also use a steamer insert or a collapsible steamer basket, which sits inside a saucepan above the bottom of the pan.

Meat

Steaming is a moist heat cooking method that has been used since the Paleolithic period. It is a gentle cooking method that is perfect for cooking delicate foods.

Beef, pork, and chicken can be steamed, but the meat must be cut thinly. The cooking time depends on the size and thickness of the meat, but it generally takes between 3 and 10 minutes. It is important to note that steaming meat will give it a very different taste that some may not like.

To steam meat, you can use a steamer basket or create a simple steamer by placing a roasting rack at the bottom of a large pot. The meat should be placed above the water, not directly in it, and the water should be brought to a boil.

Before steaming, the meat should be removed from the refrigerator 30 minutes beforehand to reach room temperature. It should then be patted dry with paper towels and seasoned with salt, pepper, and any desired spices. The steaming liquid can be created by combining beef broth, cider, wine, water, beer, juice, or other liquids with dry spices and seasoning.

Eggs

Steaming is a gentle cooking method that uses hot steam to cook food. It is a great way to cook eggs, resulting in tender whites and creamy yolks. Here are some tips and techniques for steaming eggs:

Benefits of Steaming Eggs

Steaming cooks eggs more gently than boiling, reducing the risk of cracking. The hot steam also permeates the egg shell, making the eggs easier to peel. This method is also said to produce more consistent results, with evenly cooked, tender hard-boiled eggs.

Techniques for Steaming Eggs

There are a few different techniques for steaming eggs, depending on the desired outcome. For simple soft or hard-boiled eggs, use a steamer basket or insert to suspend the eggs above boiling water. The cooking time will vary depending on the consistency you want, but it typically ranges from 6 minutes for soft-boiled to 12-15 minutes for hard-boiled.

For steamed scrambled eggs, whisk the eggs gently with milk, then pour the mixture into a greased walled baking pan. Cover with foil and place in a larger pan filled with water. Steam-bake in the oven for about 15 minutes at 350 degrees Fahrenheit.

To make a steamed egg custard, similar to Chawanmushi (Japanese egg custard) or Gyeran Jjim (Korean steamed egg casserole), whisk eggs with milk and pour the mixture into heat-friendly bowls. You can cook these in a steamer on the stovetop or in the oven. Cook until the custard is set around the edges but still slightly jiggly in the middle, about 10-15 minutes on the stovetop or 12-17 minutes in the oven.

Tips for Steaming Eggs

• If you are making hard-boiled eggs, chill them immediately after steaming and before peeling to ensure they have the perfect shape.
• To peel the eggs, gently tap the hard-boiled eggs all over to crack the shell, then remove the shell under a thin stream of running water.
• The steaming time may vary depending on factors such as the size and temperature of the eggs, your location's altitude, and the vigour of the boiling water. Experiment with different timings to find the perfect cook for your situation.

Rice

Steaming is a versatile cooking technique that can be used to prepare a wide variety of foods, including rice. Here are some detailed instructions on how to steam rice, along with some tips to make the process easier and more interesting:

Instructions for Steaming Rice:

• The rice-to-water ratio is crucial and depends on your preference for rice texture. For firmer rice, a 1:1.3 or 1:1.5 ratio is recommended. For softer rice, increase the ratio to 1:2.
• Pre-soak the rice for at least 10 minutes, then drain and transfer it to a shallow, heat-proof container that fits your steamer.
• Place the container with rice and water in a steamer filled with cold water. The water in the steamer should not be boiling when the rice is added.
• Turn the heat to high, cover the steamer, and cook for about 20 minutes.
• Turn off the heat and let the rice sit in the steamer, covered, for at least another 5 minutes. You can keep it warm in the steamer until ready to serve.

Tips for Steaming Rice:

• You can use a metal multi-tiered steamer, a bamboo steamer, or even a makeshift steaming setup.
• If you want more flavour, replace the water with tea or coconut milk, or use chicken, pork, vegetable, or mushroom stock.
• For added fragrance, try adding a pinch of salt and a splash of oil to the water.
• Experiment with different flavours by adding fried onions, tomatoes, spices, or other ingredients according to the cuisine you're preparing.
• Rinsing the rice before cooking removes excess starch and results in more distinct grains. If you want to keep the grains separate and firm, rinse the rice in cold water, changing the water two to three times until it runs clear.
• For a softer texture or shorter cooking time, soak the rice for about 30 minutes before cooking. This works well for jasmine rice and other long-grain varieties.
• Brown rice requires more water (about 50% more) and a longer cooking time compared to white rice.
• Avoid lifting the lid or stirring the rice while it's cooking, as this can affect the cooking process and the texture of the rice.
• Letting the rice rest for about 10 minutes after cooking is crucial, as it allows the rice to finish cooking and absorbs any residual water.

Frequently asked questions