I’m cooking with: steam

The best thing about steaming is that everything cooked this way tastes clean and natural, making steamed foods especially great for summer meals. As the steam condenses on the surface of the food, it seals it faster than if it were boiled, and retains the juices and goodness. Steaming is brilliant for delicate fish and seafood, green vegetables, tofu, Chinese dumplings, and puddings, of course. When steaming, keep the pan one-third full of water and check the level every so often. A fast and easy all-in-one meal can be made by steaming small whole potatoes for 15 minutes, then add salmon portions and spinach leaves and steam for 5 minutes more. If you marinate the fish first then steam it in the marinade – you'll have an instant sauce.