Steaming

Steaming is a gentle cooking method that uses the power of hot water vapor to cook food. It's a healthy and delicious way to prepare vegetables, seafood, and more, preserving nutrients and natural flavors.

56 recipes
212°F (100°C) at sea level
Varies greatly depending on the food. Vegetables often take 5-15 minutes, while fish might take 8-12 minutes per inch of thickness. Check for doneness regularly.
Steaming is a moist-heat cooking technique where food is cooked by surrounding it with steam. Unlike boiling, the food doesn't come into direct contact with the water, which helps retain more of its nutrients, vitamins, and minerals. The steam gently cooks the food, resulting in tender and flavorful results. Steaming is ideal for delicate foods that can easily become waterlogged or lose their shape when boiled. Think of vegetables like broccoli, asparagus, green beans, and carrots – steaming helps them retain their vibrant color and crisp-tender texture. It's also fantastic for cooking seafood, especially fish and shellfish, as it keeps them moist and prevents them from drying out. You can even steam dumplings, buns, and other types of dough-based foods. The key characteristic of steaming is its gentle nature. It avoids the harshness of direct heat, preserving the food's natural flavors and textures. Steamed foods tend to be lower in fat, as no extra oil or fat is needed for cooking. It's also a relatively quick and easy method, making it a great option for busy weeknights. Plus, cleanup is a breeze! Steaming is a versatile and healthy way to cook a variety of foods. By mastering this simple technique, you can unlock a world of flavor and nutrition while keeping your meals light and delicious.

Tips for Success

Use a steamer basket or a colander placed inside a pot with a tight-fitting lid to create a steaming environment.

Make sure the water level is below the steamer basket to prevent the food from boiling instead of steaming.

Add aromatics like herbs, lemon slices, or garlic to the water for extra flavor infusion into the food.

Don't overcrowd the steamer basket; cook in batches if necessary to ensure even cooking.

Check for doneness by piercing the food with a fork or knife; it should be tender and easily pierced.

Recipes

(55)
Sous Vide Coconut Lime Shrimp with Jasmine Rice and Vegetable Medley

Sous Vide Coconut Lime Shrimp with Jasmine Rice and Vegetable Medley

Tender shrimp marinated in coconut milk, lime zest, and cilantro, cooked sous vide, and finished with a quick sauté. Served with fragrant jasmine rice and a colorful medley of steamed vegetables.

80 min
Serves 4
Spaghetti with Creamy Roasted Red Pepper Sauce

Spaghetti with Creamy Roasted Red Pepper Sauce

A delicious spaghetti dish topped with a smooth and flavorful creamy roasted red pepper sauce, featuring roasted red peppers, cashew cream, basil, and parmesan cheese.

50 min
Serves 4
Spicy Honey Garlic Chicken Thighs

Spicy Honey Garlic Chicken Thighs

Tender chicken thighs coated in a spicy honey garlic sauce, served with steamed broccoli.

35 min
Serves 4
Teriyaki Salmon Bowls

Teriyaki Salmon Bowls

A balanced bowl featuring rich salmon, brown rice, and fresh vegetables, all glazed with a sweet-savory teriyaki sauce.

40 min
Serves 4
Turkey & Cauliflower Mash Bowls

Turkey & Cauliflower Mash Bowls

A balanced bowl featuring lean turkey, creamy cauliflower mash, and fresh vegetables for a lighter meal.

40 min
Serves 4
Cajun Chicken & Veggie Foil Packs

Cajun Chicken & Veggie Foil Packs

Flavorful and spicy chicken and vegetables wrapped in foil and grilled to perfection.

35 min
Serves 4
Curry Tonkatsu Bowl

Curry Tonkatsu Bowl

A comforting dish featuring crispy pork cutlets served over steamed rice with a rich Japanese-style curry sauce.

65 min
Serves 4
Kalua Pork Plates

Kalua Pork Plates

A Hawaiian-style dish featuring savory, slow-cooked pork with smoky flavors, served with rice and a side of cabbage.

75 min
Serves 4
Lomo Saltado

Lomo Saltado

A traditional Peruvian stir-fry featuring beef, vegetables, and served over steamed rice.

35 min
Serves 4
Orange Chicken

Orange Chicken

A delicious Chinese-American stir-fry featuring crispy chicken coated in a sweet-savory orange soy glaze, served over steamed rice.

40 min
Serves 4
Saag Paneer

Saag Paneer

A creamy Indian curry made with paneer and spinach, flavored with spices like cumin, coriander, turmeric, and garam masala.

40 min
Serves 4
Spicy Kimchi Beef Bowl

Spicy Kimchi Beef Bowl

A savory and spicy beef bowl with sautéed kimchi and gochujang, served over steamed rice and topped with a soft-boiled egg and green onions.

40 min
Serves 4
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Frequently Asked Questions

What are the best foods to cook using steaming?

Steaming is incredibly versatile, but it truly shines with delicate foods that benefit from gentle cooking. Vegetables like broccoli, asparagus, green beans, carrots, and leafy greens retain their vibrant color, crisp-tender texture, and valuable nutrients when steamed. Seafood, such as fish fillets, shrimp, and crab, cooks beautifully without drying out. You can even steam dumplings and buns for a light and fluffy texture. Consider steaming chicken or other lean proteins for a healthy, low-fat option. Avoid steaming tough cuts of meat, as they require longer cooking times and benefit more from braising or stewing.

How long do I need to steam different foods?

Steaming times vary significantly depending on the food's density and your desired level of doneness. Leafy greens like spinach may only take 3-5 minutes, while denser vegetables like carrots or broccoli florets might need 8-12 minutes. Fish fillets typically steam in 8-12 minutes per inch of thickness. Shrimp will turn pink and opaque in about 3-5 minutes. The best way to determine doneness is to check frequently. Vegetables should be crisp-tender, easily pierced with a fork, and fish should flake easily with a fork. Over-steaming results in mushy textures and loss of nutrients, so err on the side of caution and check early.

Do I need special equipment to steam food?

While specialized steaming equipment can be convenient, you likely already have everything you need. A basic setup involves a pot with a tight-fitting lid and a steaming basket or insert. The basket should sit above the water level, preventing the food from boiling. If you don't have a steaming basket, you can improvise by using a heat-safe colander or strainer placed inside the pot. Alternatively, form aluminum foil into a makeshift platform to elevate the food above the water. The key is to ensure the food is exposed to the steam without direct contact with the water. Make sure that the lid is tightly sealed to trap the steam.

What temperature should the water be for steaming?

The goal of steaming is to create a constant supply of water vapor. The water should be at a gentle, rolling boil, which corresponds to 212°F (100°C) at sea level. You don't need a raging boil, as that can cause the water to evaporate too quickly and potentially scorch the pot. Maintaining a consistent temperature is key. Check the water level periodically and add more boiling water as needed to prevent the pot from going dry. Using too little water is a common mistake that can lead to uneven cooking or burning. Conversely, too much water will boil the food, which defeats the purpose of steaming.

Steaming vs. boiling: what's the difference and when should I use each method?

Both steaming and boiling use water to cook food, but they differ significantly in how the heat is applied. Boiling involves submerging food directly in boiling water, while steaming cooks food using the vapor from boiling water. Steaming is gentler, preserving nutrients, flavor, and texture better than boiling. Use steaming for delicate vegetables, seafood, and foods where you want to retain moisture and avoid a waterlogged texture. Boiling is suitable for denser foods like potatoes, pasta, and eggs, where a slightly softer texture is acceptable and nutrient loss is less of a concern. Consider steaming when you want a healthier, more flavorful result, and boiling when speed and convenience are paramount.

What are some tips for better steaming?

For better steaming, cut your food into uniform sizes to ensure even cooking. Don't overcrowd the steaming basket, as this can block the steam and lead to unevenly cooked food. If steaming multiple items, add the denser, longer-cooking items first and the more delicate items later. Always use a tight-fitting lid to trap the steam and maintain a consistent temperature. Season your food before or after steaming to enhance the flavor. For added flavor, you can infuse the water with aromatics like herbs, lemon slices, or garlic. Be careful when lifting the lid, as the escaping steam can be very hot. Always check the water level and replenish with more boiling water to prevent scorching.