How to Steam Vegetables

Introduction

Steaming is one of the best ways to cook vegetables. It leaves more of the vegetable's natural taste, texture and color intact than any other method, and it requires no added fat. It's easy, and you don't even need a steamer!

By: eHow Food & Drink Editor

Length: 1:16

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Instructions

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Difficulty: Easy

Tips & Warnings:

A bamboo steamer is preferred to all other utensils because the wood inhibits water condensation. Choose bamboo steamers that are 100 percent bamboo. Some contain metal linings or metal racks, and these will allow condensation, which can lead to soggy veggies. Bamboo steamers are best used in a wok.
Always use high heat to steam vegetables. Since steam is hotter than boiling water, vegetables will cook faster and will absorb less water.
The most important tip is not to overcook steamed vegetables. Because they cook so quickly, cut vegetables are easy to overcook. Watch them carefully.

Step1

In a large pot, bring an inch or two of water to a boil over high heat.

Step2

If you're using a steaming rack or a bamboo steamer (works great!) make sure it's clean and have it ready.

Step3

If you don't have a steamer, use aluminum foil to make balls about the size of a baseball. Make enough to cover the bottom of the pot you're using and make sure the water level is well below the tops of the balls. You can use this as a bed for for the veggies.

Step4

When the water is boiling, trim and cut your vegetables. It's best to do this as close to cooking as possible so they won't dehydrate or oxidize.

Step5

Cut all the vegetables the same size so they'll cook evenly.

Step6

Place them in the steamer, on the steamer rack or on the bed of foil balls and cover.

Step7

Steam them only until they're done; most cut vegetables only need to steam for a minute or two. Thicker pieces might steam for two to three minutes. Potatoes take 15 to 30 minutes.