Vegetables / How to steam vegetables
Steaming is a tasty way to cook vegetables and as with any technique
there are considerations to be made. Since there is such a wide
variety of vegetables you will find as many ways to steam them.
In general steaming is a quick way to prepare vegetables. Steaming
also retains a lot of vitamins, more so than boiling. Below are
some guidelines to follow.
Always wash vegetables before steaming.
Have available a steaming rack, basket or bamboo steamer.
Begin cutting the vegetables after getting the water on to boil.
Use the highest setting to bring water to a heavy boil. Vegetables
will cook faster and absorb less water.
Cut your vegetables approximately the same size so they cook
evenly. Denser vegetables can be cut smaller.
Cover the pot you are steaming in to capture the steam and keep
a high temperature within the pot.
Most vegetables will cook in about 2 minutes. Thicker vegetables
may take3 or more minutes. Whole potatoes may take up to 30 minutes
to cook through.
Serve when done. If steamed vegetabled sit they may become wrinkly
or soggy or both.
Steaming vegetables is only half the fun. Topping them brings
infinte possibilities to your table. Most vegetables can be prepared
as simply as sprinkling salt and pepper. Maybe some butter or
olive oil? Cheese is usually welcome. Try Knox's traditional Cracked
Pepper dry rub sprinkled on steamed potatoes. Our Jamaican
Jerk dry rub on steamed green beans is a great way to jazz
up your beans. Try our Chipotle
BBQ dry rub on steamed corn. It will keep them coming back