A guide for how to steam vegetables! Learn about this quick and simple cooking method that delivers consistent and delicious results.
Time To Get Steamy
Steaming gets a rightful reputation as the cooking method which helps retain the greatest amount of nutrients in vegetables. Additionally, it brings out the natural fresh flavor of what you’re cooking without masking it with a myriad of other flavors. Steaming is a simple way to get the most out of your vegetables, and is one of my favorite methods for cooking veg.
In this article I’ll outline a few basics of steaming, and recommend a hack if you don’t own a steamer basket! Read on to learn more about this simple cooking method.
How To Steam Vegetables
Steaming includes placing your vegetables in a vessel where they will gently cook from the steam produced from boiling liquid. There are many steaming gadgets, inserts (I love that this one has silicone feet!), and pans (my new favorite all-purpose pan) out there, but the method all remains the same:
- Your food should not be touching the water. It should sit above the water, only being cooked from the steam, as opposed to sitting in the water (which would boil it!).
- Flavor your steaming liquid! I normally opt for water, but stock and wine would be great options as well (or a combination!). I also love flavoring with a variety of aromatics and other liquids like Aminos and vinegar. Citrus, garlic, shallot, or even herbs are great options to flavor your steaming liquid. Get creative and add your favorites!
- Don’t overdo it. You’ll be able to easily test for doneness as you cook, but be careful to not overcook. Nothing is worse than mushy veg! You still want it to have some slight density to it. Test as you go, using the recipe as a guide and adjusting to your liking.
How To Steam Without Special Equipment
While a steamer basket is the easiest and most convenient way to steam vegetables, in a pinch you can use the following technique!
- Fill your pot with water or steaming liquid, about 1/4-1/2 inch up the side of the pot. You don’t need much!
- Add aromatics and three pieces of tin foil crumpled up into a ball.
- Place a plate that is smaller in diameter than your pot on top of the tin foil. You’ll want it to sit nicely in the pot, with some space around the edge.
- Place your vegetables on the plate, and steam!
Be sure to keep a close eye as you steam, especially if you’re steaming a vegetable that takes longer to cook, like these artichokes. You don’t want your liquid to completely evaporate before your food is done cooking!
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