Wikipedia: Steaming works by boiling water continuously, causing it to vaporise into steam; the steam then carries heat to the nearby food, thus cooking the food. By many it is considered a healthy form of cooking, holding nutrients within the vegetable or meat being cooked.
Steaming process
I use steaming as a gentle way of cooking that also retains nutrients, reduces fat, and helps keep the color, texture and flavor of what I am cooking. It is an easy prep to quickly cook food (taking only minutes usually), and the food comes out hot, tasty and healthy. The actual process of steaming is pretty much the same all over the world.
- All steaming requires a pot bot of boiling water, some kind of lid (does not have to be tight as you want some steam to escape), and a steamer enclosure to hold the food and keep it out of the water, yet in the steam
- Clean the foods to be steamed and do not season
- Separate the food by cooking times or density
- Cut the foods into similar sizes so it cooks evenly, or cut denser food smaller and less dense food bigger
- Add denser food towards the bottom of the steamer (closer to the water) and lighter foods on top (i.e., carrots on bottom, bok choy on top)
- Vegetables with thicker skins (squash, pumpkin, sweet potato) should be cut with the flesh aimed down towards the steam
- Add water to the pot to boil, ~1-2″ not to exceed the bottom of the steamer device (otherwise you are boiling your food, not steaming)
- Boil the water with the steamer device in the pot, and once boiling, add the food, lid the pot and reduce heat to a simmer
- Once food is steaming check it at the ~3min mark and occasionally thereafter by pricking the food with a fork to gauge doneness
- Also check the water level to make sure steam is still being produced
- Remember, even when removed from the steamed environment, the food will continue to cook, so remove a bit before done
- Remove the steaming device and the food from the pot so they start to cool
- Season after the food is removed from the steamer
Steaming devices
There are devices to assist in steaming. Please do not use plastic or aluminum steamers, use stainless steel or wood/grass.
I have a 1950’s stainless steel steamer which is a set of two pots, one for the bottom for the water, another for the top with holes in the bottom, and a lid. These three components fit together perfectly.
Another device is a stainless steel collapsible metal steamer that is placed in a pot with a lid. This is one I have had since my college days. This steamer is an old device that can accomodate pots of various sizes. Fill the pot with ~1-2″ water, not to exceed the metal steamer device. Boil the water, then put your food in the steamer device, lid the pot, reduce the heat to a simmer and cook. Actual cooking times vary, so poke your food with a fork to test for doneness after ~3min. Denser foods (carrots, potatoes, turnips, squash) may take upwards of ~20min while greens (spinach, bok choy) may take only a few minutes.
Another device is Chinese in origin, a stackable bamboo steamer, which allows for cooking multiple dishes all at the same time. This is the oldest steaming device there is, having been used in Asia for thousands of years. I use a wok as the pan to boil the water in and place the bamboo steamer on it. Add enough water again ~1-2″, to set up a boil and it starts cooking. I add aromatics (onions, garlic, herbs, etc.) on the bottom, veggies next and then protein on top. The idea is the aromatics steam upwards and flavors all the food.
- Be sure to put something under protein or dough (if cooking buns or pot stickers), like lettuce or cabbage leafs or parchment paper so the food does not stick
- Fish is done when opaque and firm to the touch
A cheap steamer is to use what you already have such as a pot and lid with a metal colander or strainer that will fit inside. Same instructions as above.
Another way is to steam using a rice cooker. Generally, these rice cookers will come with a steaming basket and instructions so read those and follow their guidelines. I did not use my rice cooker for steaming as it was made of aluminum and I no longer cook food in that metal. (I do not cook rice it it either, preferring just to use a stove top pot.)
Steaming in the microwave is possible too, although I do not consider this steaming. (The microwave will heat the water and produce steam, but it also heats the food and cooks it.) I place a little bit of liquid (~1-2T) in a glass container, add my veggies, and cover with a wet paper towel. The veggies are cut into bite size for even and quick cooking. I put it in for ~1-5min and check. But be careful, the paper towel will become very hot.
- Many people instruct to wrap a plastic wrap around the dish with a bit open to let out excess steam. I prefer not to use plastic in my cooking and find the wet paper towel works just as well.