Some Notes on Steaming

Steaming is one of my favorite methods of cooking. Not only it’s easy because you don’t need a whole lot of specialty equipment to do it but it’s healthier, too. Steaming preserves the vitamins, minerals and all the antioxidant components of the vegetables which ensures that they get into your body and do what they are supposed to do to maintain proper health.

There are several ways to steam vegetables. You can opt to use some of these.

  • Steaming basket method, wherein you use a heat-resistant steaming container which has holes in it. It can hold the veggies, but the holes let the steam in to cook the vegetables.
  • Another one is a real Steamer, a special kitchen appliance specifically designed to steam food, and it makes learning how to steam vegetables a breeze.
  • You can also use the Pan Method, just add about half an inch of water to the bottom of the pan and when it boils, put your vegetables and steam away. Because there’s so little water, the steam will be doing the cooking. Just be sure to keep an eye on the water level – if it gets too low, you’ll need to add a bit more, so that you keep generating steam.
  • The last method that I know is using a Microwave. Just place your veggies in a microwave safe bowl, add a little water, cover the bowl with plastic wrap leaving a gap for the steam to escape. Microwave on high until they are cooked as you like them. Using a microwave is easy and convenient but I think it’s not quite steaming because steaming means cooking something using the heat of the steam. But the microwave doesn’t just heat the water – it also cooks the vegetables as well. So this is my least favorite method.

I always have vegetables in my fridge ready for steaming. My favorites are broccoli, cauliflower and carrots! But we steam almost all veggies whenever we need an easy side dish for lunch or dinner. While it’s best to use organic vegetables all the time, these stuff are not always available for grabs. What I do is just thoroughly clean the produce so I can steam them right away. And today, I will share to you how I do it.

  • First, I put them under running water just about a minute or so. Rubbing gently to much as it can withstand.
  • Fill up a large bowl with enough water to cover them. Add a couple of teaspoon of sea salt and a splash of vinegar. Apple Cider Vinegar is the best choice to use but if it’s not available, white vinegar will do. Mix them well.
  • Soak the produce in the mixture for about 5-10 minutes.
  • Remove from the mixture and rinse again under running water.
  • Please note that different vegetables require different methods of cleaning. This method is only applicable to veggies such as brocolli, cauliflower, and the leafy greens. For vegetables like carrots, turnips and potatoes, you need to use a vegetable brush to scrub the dirt away. You can also use this veggie soak mixture to clean your apples, grapes and berries.
  • When they are clean, they are now easy to be steamed. 🙂

Mix these two on clean water


Soaking these babies up

Just season them with a little sea salt and pepper and they are good to go!


Different kinds of vegetables require various cooking time. For broccoli and cauliflowers, I steam them for about 10-12 minutes. Carrots and squash about 12-15 minutes. Leafy greens and asparagus because they are softer, I steam for about 5-7 minutes. It will all depend on the size and kind of your vegetables. Just don’t overcook them.

Here are  your steamed broccoli and cauliflower. All clean, healthy and yummy! We usually pair them with grilled meats and we love them.

Dig in!

And because I just finished this post, I remembered I have fresh asparagus to steam in the fridge. Got to go, I have to cook dinner.

Xoxo, Annie






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