How to Steam Vegetables

To make the healthiest vegetables at home, trust a simple, foolproof method acting that uses just heat and pee. The Taste of Habitation Test Kitchen shares spatulate steps for steaming any sort of vegetable, from broccoli to Brussels sprouts.

Vegetables and steam cooking go way back-at least 7,000 years in China, and 10,000 years in North America. Eastern methods put-upon bamboo containers for steaming, while Native Americans of the southwest old clay. Bring the metre-proven method to your kitchen for novel, healthy sides like annoyed squash that are easy, to a fault.

Expert Tips from the Taste of Home Test Kitchen

• Shop! Steamers are available in stovetop and electric car versions.
• Keep those nutrients: Steamy vegetables preserves more vital nutrients than boiling does. Plus, no fatten or oil is necessary.
• Clean 'pica functioning: Ever wash vegetables before steaming.
• Cut vegetables into equally grape-sized pieces so they cook evenly.
• Don't overcrowd the steamer basket; steam in batches if requirement.
• If you're steaming a multitude of vegetables, place the steamer basket in a Dutch oven instead of a large saucepan to cook more vegetables at one time.
• Add decent water system to last the entire time needed for wet; adding more pee later leave drop the temperature. Check to make a point the pan isn't boiling dry, merely avoid removing the eyelid too frequently—this leave also drop the temp.
• Interpose smell: Add some herbs, onions or other aromatic ingredients to the water.
• Abbreviate heat to maintain a low boil operating room simmer to avoid overcooking the vegetables.
• Careful! Steamer's truly hot and can cause burns. Always open the steamer lid inaccurate from your face and hands.

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How to Steam Vegetables

What you'll demand:

Ingredients

• Your choice of vegetables

Equipment

• Steamer basket
• Large saucepan or Dutch oven with palpebra

1. Chop your vegetables so that they are the corresponding sizing.

2. Place your vegetables in the steamer basket. Place basketball hoop in a saucepan over 1 in. of water; take to a boil. Reduce heat to maintain a downhearted seethe. Cover and steam clean for recommended time Beaver State until curt-tender.

3. Always unsealed your steamer lid by from you to avoid burns.

4. Vegetables are done when they are colorful in semblance and you can well Franklin Pierce the thickest part of the vegetable with a sliver knife. Drain, and so place vegetables in a service bowl. Cover with fertilisation, butter, or your choice of top-hole.

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, summertime Squash, winter Sweet potatoes, cubes	3-5 8-10 4–7 5–8 8–10 7–10 12–15 5–12 3–5 15–30 20–25

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