There are a few tricks to perfect steaming — and they don't necessarily involve having to own a steamer!
Firstly, the water should be boiling before you add the vegetables to your steamer basket to ensure even temperature throughout the cooking process. Try not to crowd the steamer with too many vegetables and take care to either properly layer your steamer basket according to cooking time or just cook up several batches. Firm vegetables like potatoes and carrots take longer to steam and should be placed toward the bottom of the steamer basket, while green beans and spinach take much less time and can be added later to the top.
Timing Is Everything
The most important part of steaming vegetables is the timing. Oversteam, and you'll suffer through bland, nutrient-poor, dull vegetables. But practice makes perfect; you'll soon learn what timing works for you.
For more steaming tips, keep reading.
How do you cook artichokes?
- The Pioneer Woman's guide to the ultimate Fourth of July party.
- The Pioneer Woman's guide to the ultimate Fourth of July party. — Kitchen Daily
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Instead of grilling sea bass, opt for a steaming technique that poaches the fish, yielding a melt-in-your-mouth consistency. A pat of butter, serrano pepper, and ginger infuse the dish with fragrance, flavor, and richness. For the recipe — which doesn't even require a steamer! — keep on reading.
Here's how I steam with essential oils:
- Boil two cups of filtered water into a glass or metal bowl.
- Add two drops each of eucalyptus, lemongrass, and peppermint pure essential oils.
- Place face over bowl and inhale deeply through nose. The oil mixture will smell intense at first, so start at least 12 inches from bowl. Then lower your head closer to the water as needed.
- Keep breathing in the scented steam until bowl is no longer steaming.
- Repeat throughout day.