Steamed vegetables are an excellent complement to different recipes and, unlike boiled ones, they do not lose their crunchiness, color and nutrients. Not everyone knows that there are excellent alternatives to the steamer. With a pot with a lid and a metal or tin foil basket, stove or microwave, you'll be able to serve a wide variety of perfectly cooked vegetables for any occasion.
Steps
Method 1 of 3: Use a Pot and a Metal Basket
Step 1. Pour a couple of inches of water into the bottom of a large pot
The metal basket will be placed on the edge of the pot and will have to remain suspended. The pot must therefore be large enough to hold the basket, which however must not risk falling inside and high enough to prevent the basket from touching the surface of the water.
Step 2. Place the basket in the pot
Make sure it doesn't come into contact with the surface of the water. If you don't have a steamer basket, you can use a metal colander or colander.
- The colander or colander cannot be made of plastic, it must be resistant to the heat generated by the boiling water.
- If your metal utensil does not fit into the pot, you can place it on top of it. In this case, however, you will have to use pot holders or oven mitts to avoid burning yourself.
Step 3. Place the cleaned and cut vegetables inside the basket
If you wish, you can cook several varieties of vegetables at the same time, but you must bear in mind that some will take longer than others. Vegetables that have a similar thickness and texture should cook around the same time.
- Broccoli and cauliflower or peas and carrots can be steamed together because they have a similar cooking time. Broccoli and peas, on the other hand, do not make a good combination: the former could be undercooked or vice versa, the latter could be overcooked.
- Try not to overfill the basket to make sure all the vegetables cook properly and evenly.
Step 4. Bring the water to a boil, then reduce the heat so that it simmers gently
The water doesn't have to evaporate before the vegetables have time to cook, so when it reaches a boil, reduce the heat and make sure it just simmers.
Step 5. Cover the basket and pot with the lid
The closure must be almost airtight to prevent the steam used to cook the vegetables from escaping from the pot. The more steam comes out from under the lid, the longer it will take to cook the vegetables.
- If the lid starts to move due to the pressure that has built up inside the pot, you can move it slightly and leave a small crack open.
- If the pot does not have a lid, you can seal it with aluminum foil. Be very careful not to burn yourself if it is already hot.
Step 6. Check the vegetables after 5 minutes
Each vegetable has a different cooking time that can change according to the quantity. When 5 minutes have passed, check the texture of the vegetables to see if they are already soft enough. You can let them cook for another 2-5 minutes, depending on your preferences.
Broccoli generally requires about 5-7 minutes of cooking to be soft, but at the same time crunchy. If you prefer them more tender, let them cook for 10 minutes
Step 7. Remove the basket from the pot when the vegetables are ready
When the vegetables have reached the consistency you want, do not leave them inside the basket otherwise they will continue to cook. This is the right time to plate them up and serve them as a side dish.
Remember to use pot holders or oven mitts to lift the basket, otherwise you risk getting burned
Method 2 of 3: Use a Heat Resistant Plate and Tinfoil
Step 1. Choose a pot that has a thick bottom and an airtight lid
The lid should allow moisture to build up inside the pot and cook the vegetables. A thick-bottomed pan ensures more even heat distribution than one with a thin bottom.
- A tall pot will allow more steam to build up between the vegetables, so it will ensure better cooking.
- If you don't want to use a saucepan or don't have one that can hold the heat-resistant dish, you can replace it with a large pan. The process will be the same and you will need a lid to cover the pan.
Step 2. Pour a couple of inches of water into the bottom of the pot
If you want to cook a large amount of vegetables or if the lid does not guarantee an airtight seal, you may need to add a little more water. The water must ensure that sufficient moisture is formed to cook the vegetables and prevent them from burning, but it must not be too much otherwise the vegetables will be boiled rather than steamed.
If the lid isn't airtight, you need to increase the initial amount of water, as most of the steam will come out of the pot
Step 3. Shape 3 tinfoil balls
They need to be the size of a golf ball and will be placed on the bottom of the pot to keep the pot raised. This is a simple but effective way to replace the steamer basket.
You may need more than 3 tinfoil balls, depending on the size and depth of the pot. Decide how many balls to make based on the pot you have chosen
Step 4. Place a heat-resistant plate inside the pot, supported by the foil balls
The dish will hold the vegetables away from the bottom of the pot and the foil to prevent them from boiling, sticking or burning.
Step 5. Cover the pot and bring the water to a boil
Boiling the water will generate steam inside the pot. The vegetables will not stick to the plate because it will be covered with a layer of condensation that will make it slippery.
Step 6. Arrange the vegetables in layers on the plate, then cover the pot
If you only want to cook one variety of vegetables, distribute it evenly throughout the pot. If, on the other hand, you prefer to cook several vegetables at the same time, arrange the ones that require the longest cooking on the bottom and stratify them according to this criterion.
Vegetables such as broccoli and cauliflower should be placed in the bottom of the pot, while carrots, Brussels sprouts, peas and any vegetables with a similar texture should be placed in the center or in the top layers
Step 7. Cook the vegetables on medium-high heat for 5 minutes
Steaming takes longer than boiling, so be patient. Since the vegetables are not submerged in water, they will retain their vivid colors, but you will need to make sure they are soft enough. If you feel that they are not yet fully cooked, let them cook until they have reached your preferred consistency.
Try not to lift the lid too frequently. You have to be careful not to overcook the vegetables, but not to open the pot too many times so as not to let the steam escape. Remember that each time you lift the lid you will increase the cooking time
Step 8. Carefully remove the vegetables from the plate using a spoon or a pair of kitchen tongs
The pot will be full of steam, so be careful to avoid burning yourself as you transfer the vegetables to a serving dish. At this point you can season them and serve them hot.
Method 3 of 3: Use the Microwave Oven to Shorten the Time
Step 1. Place the cleaned and chopped vegetables in a container suitable for microwave use
You must use a container with a lid that can trap the steam.
- Make sure the container you choose is suitable for microwave use. Turn it over and check if there is a specific wording or the symbol of three superimposed stylized waves on the bottom. If it is not clearly stated that this is a microwave safe container, it is best to take no chances and choose a different container.
- Microwaving allows you to steam vegetables much faster than other methods, but can make them slightly wrinkled. The reason is that in the microwave they will both steam and partially cook in the traditional way.
Step 2. Pour a tablespoon (15ml) of water into the bottom of the container
The amount of water needed can vary depending on the amount of the vegetables. If the container is full, consider adding a little more water.
If you want to cook leafy vegetables, such as spinach, you don't need water. What will remain on the leaves after washing them will be enough to create the steam
Step 3. Put the lid on the container, but don't close it completely
There must be a gap to allow the steam to escape, otherwise the pressure will blow the lid off. Leaving the container ajar you will not risk dirtying the oven, but above all you will have the certainty that the vegetables cook correctly.
Step 4. Microwave the vegetables for 2-5 minutes, then check them
Most vegetables take about 5 minutes to cook, but the time required can vary based on type and quantity. The best way to determine if the vegetables are cooked is to take a fork and prick the smaller and larger ones to test their consistency and make sure they are soft enough.
- Broccoli generally requires 2-3 minutes of cooking, while for firmer vegetables, such as potatoes, it is necessary to wait at least 5 minutes for them to be perfectly cooked even in the center.
- If you prefer the vegetables to be softer, return the container to the microwave with the lid ajar and continue cooking them at 1 minute intervals until they are the consistency you want.
