How to go full steam ahead in your kitchen
In this era of programmable, appliance-specific cooking, it’s easy to overlook one of the most reliable ways to render food properly: with steam. It’s that simple: If you can boil water, you can learn how to steam foods.
Steaming has long been considered a healthful way to cook. Steamed vegetables retain more of their nutrients and unique flavour, even when different ones are cooked together.
Here’s how to handle some foods for which steaming works especially well:
Peas: Place fresh or frozen ones in a perforated doubleboiler type pot or in a fine-mesh strainer set over a few inches of simmering water in a pot. Cover and cook for about two minutes (add about 30 seconds for frozen), until the peas are a brighter shade of green.
Sticky rice: A glutinous variety of rice or sushi rice typically calls for a long soak and rinsing. Then it takes about 20 minutes of steam heat, in a cheesecloth- lined bamboo steamer over a pot of simmering water. The grains will be lovely and separate.
Frozen rice: Place in a finemesh strainer over a pot of simmering water. Cover and defrost until you can break up the block into individual grains. Winter squash: Cut into thick slices or wedges. Place in a shallow glass baking dish with two to four tablespoons (10 to 20 millilitres) of water. Microwave on high for four to six minutes, checking after the first four minutes, until tender enough to pierce with the tip of a knife.
Small potatoes: Place eight ounces (225 grams) of potatoes in a glass or other microwavesafe baking dish with a1/4 cup of water. Cover with a vented glass lid or partially with a silicone lid or with vented plastic wrap that doesn’t touch the food. Microwave in five-minute increments until fork-tender. Scallops: Line a bamboo steamer with a few layers of wide lettuce leaves. Place the scallops on the leaves, cover and steam for about eight minutes.