How to Steam Vegetables

To make the healthiest vegetables at dwelling, trust a uncomplicated, foolproof method that uses just rut and water. The Taste of Home Test Kitchen shares elementary steps for steaming any kind of vegetable, from broccoli to Brussels sprouts.

Vegetables and steam cooking get way dorsum-at least 7,000 years in China, and ten,000 years in North America. Eastern methods used bamboo containers for steaming, while Native Americans of the southwest used clay. Bring the time-tested method to your kitchen for fresh, healthy sides like steamed squash that are easy, also.

Skillful Tips from the Taste of Home Test Kitchen

• Shop! Steamers are bachelor in stovetop and electrical versions.
• Keep those nutrients: Steaming vegetables preserves more vital nutrients than boiling does. Plus, no fat or oil is necessary.
• Clean 'em up: Ever wash vegetables before steaming.
• Cut vegetables into as sized pieces so they cook evenly.
• Don't overcrowd the steamer basket; steam in batches if necessary.
• If you're steaming a large number of vegetables, identify the steamer basket in a Dutch oven instead of a large saucepan to cook more than vegetables at one time.
• Add together enough water to final the entire fourth dimension needed for steaming; adding more h2o later will drop the temperature. Check to make certain the pan isn't boiling dry, just avoid removing the chapeau too oftentimes—this volition as well drop the temp.
• Inject flavor: Add some herbs, onions or other aromatic ingredients to the water.
• Reduce oestrus to maintain a depression boil or simmer to avoid overcooking the vegetables.
• Careful! Steam's actually hot and tin can cause burns. Always open the steamer lid away from your face up and easily.

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How to Steam Vegetables

What you'll need:

Ingredients

• Your option of vegetables

Equipment

• Steamer basket
• Large bucket or Dutch oven with lid

i. Chop your vegetables so that they are the same size.

two. Place your vegetables in the steamer basket. Place basket in a saucepan over 1 in. of water; bring to a boil. Reduce oestrus to maintain a low boil. Encompass and steam for recommended time or until crisp-tender.

3. Ever open up your steamer lid abroad from you lot to avoid burns.

four. Vegetables are done when they are vibrant in color and you tin easily pierce the thickest part of the vegetable with a paring knife. Drain, and so place vegetables in a serving basin. Cover with dressing, butter, or your choice of topping.

How Long to Steam Common Vegetables

Vegetables:	Minutes:
Asparagus Beans, green or wax Broccoli florets Broccoli spears Brussels sprouts Carrots, slices Carrots, whole baby Cauliflower florets Squash, summer Squash, winter Sweet potatoes, cubes	3-5 viii-ten 4–7 five–8 8–ten 7–10 12–xv v–12 3–five 15–30 twenty–25

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Source: https://www.tasteofhome.com/article/how-to-steam-vegetables/

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