The idea with steaming vegetables is that you cook the vegetables over boiling water
instead of cooking them in
the boiling water. That way, most of the nutrients remain in the
vegetables instead of dissolving away in the water.
Steaming is also the safest way
to cook food.
food never reaches a temperature higher than 212 degrees
Fahrenheit, the boiling temperature of water.
When we cook foods at high temperatures, we can create a cancer-causing
French fries and potato chips are examples of foods
that contain high levels of acrylamide.
All you need for steaming vegetables is a pot with a lid and
of "platform" that fits in the pot. The platform holds the
vegetables above the water. It must contain holes to allow the
steam to reach the vegetables. We have three different steamers and we
use all of them frequently.
We like our large steamer pot the best, because it can hold a big bunch
of kale plus a few other vegetables. We can steam an entire dinner in
one pot. The only drawback to this pot is it takes up a lot of space!
If you have a small kitchen, you can get by with a collapsible steamer
basket that will fit inside most of your pots. We used a steamer basket
for years before we bought our big steamer pot.
Once, on a whim, we bought a microwave steamer at a kitchen show. We
used it more than we expected. The combination of the steam and the
microwave cooks vegetables fast, and they taste great.
Some people buy electric steamers but we don't see the point of them.
To us, an electric steamer would just be one more appliance to take up
space on the counter. And they don't hold as much food as our
big steamer pot does.
vegetables is easy. Just follow these steps:
Chop or slice all of your vegetables into
bite-sized pieces before
you start to cook. Frozen vegetables may be steamed too.
Divide your vegetables into groups depending on how long they need to cook.
Potatoes, carrots, and brussels sprouts are examples of long-cooking
vegetables. Cauliflower, broccoli, and kale need medium cooking time.
Bell peppers and spinach cook a short time.
- Put one inch of water in the bottom of your pot
and insert the steamer basket. Add long cooking vegetables. Cover and
bring to a boil.
- Reduce heat slightly and cook for 4 or 5
Add medium cooking vegetables and cook for 4
or 5 minutes more.
Add quick cooking vegetables and cook for 2 or
3 more minutes.
Test vegetables with a fork to make sure they
Remove from heat, remove lid, and drain off
time you cook each vegetable depends on the type of vegetable and on
how you slice it. Thin slices steam more quickly than thick
can steam large pieces of vegetables or even whole potatoes or whole
beets. This will take much longer, and your inch of water will
evaporate as you cook. Add more water every 10 - 15 minutes so you
don't burn your pan or start a fire!