How does steaming work?
Steaming, in one line
Steaming cooks food with the hot vapor above boiling water, which heats gently and evenly without leaching away flavor or nutrients.
Why it works
Steam reaches 212掳F (100掳C) and carries a lot of heat energy, so it cooks food quickly but gently. The food never touches the water, so flavor and water-soluble vitamins do not wash away. Moist air also keeps the surface from drying out, which makes steamed fish and dumplings very tender.
How to do it
Common mistakes
- Letting the water touch the food, which boils it instead.
- Lifting the lid often, which lets the steam escape and slows cooking.
- Overloading the basket, which blocks the steam and cooks unevenly.
Questions about steaming
Is steamed food healthier?
Steaming keeps more water-soluble vitamins than boiling because the food is not sitting in water. It also needs no added fat.
How long do you steam broccoli?
About 4 to 5 minutes gives bright green, tender-crisp florets. Taste one to check.
Can you steam without a steamer?
Yes. Set a heatproof plate on three balls of foil in a pot with an inch of water and cover.
Broccoli
Cod
Rice
