Techniquebeginnerdraft
Steaming
Also searched as: steaming, steamed vegetables, steam oven
In short: Cook vegetables in steam above boiling water. They keep more flavour and nutrients than in water.
Picture it
Like a sauna instead of a bath: hot, but the vegetables are not washed out.
What happens
Steam transfers a lot of heat, because it gives off energy as it condenses on the cooler vegetables. Because the vegetables are not sitting in water, fewer aromas and vitamins leach out.
How it’s done
Sequence · Step 1 of 4
Bring a little water to the boil in a pot.
All steps as a list
- Bring a little water to the boil in a pot.
- Put the vegetables in a steamer basket above it, lid on.
- Choose pieces of equal size; 4–10 minutes depending on the variety.
- Test with a knife, then serve straight away or refresh.
Sources · 1
- Harold McGee: On Food and Cooking (2004), Kapitel Gemüse, Eier