Age of Steamer

by steamercolumbia.org

Vegetable Steamer

The steaming of vegetable would probably date back in our early history where cooking materials are very limited and the knowledge of preparing food was more in a traditional way. Steaming of vegetable is one of the best ways to cook vegetables. Preparing vegetable this way can retain the natural taste, texture, and color that would normally be extracted in any other method
of cooking, and the next best thing is it requires no added fat, additives, or preservatives.

Traditionally, steaming vegetable is by the use of a steamer set that usually either comes with a pot or separately purchased. Steamer set and pots are either made from stainless steel which is more durable. If you don't have a steamer set, a steaming
rack or a Chinese bamboo steamer works just as great. Especially a bamboo steamer this is because wood restrains water condensation. It is best to choose a bamboo steamer that is 100% bamboo. The place to get them is at your local Asian grocery stores. When choosing be aware that some will contain metal linings or metal rack; these are not good as they allow condensation which can lead to soggy vegetables. So chose wisely and carefully.

Let's have a look what is the best way to steam your vegetables:

  1. In a large pot or pan bring around two inches of water to boil over high heat. In the mean time, get your steamer set ready or if you are using a steaming rack or bamboo steam make sure it is clean and ready to be used.
2. While your water is boiling, cut and trim your vegetables to a size that best suit the steamer and the same size so they'll cook evenly. By cutting the vegetable close to the cooking time and ensure the vegetable won't dehydrate or oxidize.

3. Once the water is boiled, place your cut vegetable in the steamer or steamer rack and cover it.

4. Watch your clock while steaming. This is because you should only steam until they're done. Most cut vegetables will only need to be steam for a couple of minutes. Thicker pieces might take longer to steam. (See: time of steaming).

5. The serve them immediately, because the longer they sit, the vegetables will become more soggy and mushier.

When steaming your vegetable it is important that you always use high heat to steam. This is because steam is hotter than boiling water, vegetables will cook faster, hence, will absorb less water. It is important that you do not overcook your vegetable. There is nothing more distasteful then mushy and soggy vegetable for dinner.

The best time reasonable steaming times are as follow:

15-20 minutes – beetroot, corn cobs, carrots, turnips, potatoes, squash, and artichokes

10-5 minutes – broccoli stalks, cauliflowers, green beans, peas, parsnips, celery, asparagus, mushrooms, zucchini, cabbages, and sweet peppers.

These days there are various brands of electric vegetable steamers which allows for versatile steaming of food such as vegetables, fish, meat, and even fruits. An electric operated vegetable steamer are either round or oval in shape and has two clear plastic stackable
containers with different chambers, so you can steam different things at the same time. Water is filled into the powered based reservoir where steam is produced. Another good feature is that there is a built-in timer that you can set from 5 minutes and up to 1 hour. You will therefore no longer have worry about the forgetting the water boiling dry.

No matter which way you choose to steam your vegetable, meat, fish, and fruit you will always conserves the maximum amount of nutrients and will always be healthy.


 

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