Jeni Wright, Eric Treuille, Le Cordon Bleu

Conventional Method

Appears in
top 1000Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About
A stainless steel pan with an inset basket for easy lifting makes light work of steaming a variety of vegetables together (carrots, pattypan squash and green beans are shown here). The water should simmer at a quivering, not rolling, boil. Do not sprinkle salt over the vegetables - it draws out moisture and may discolour them.
  1. Bring 2.5 cm water to the boil in the bottom pan. Insert the basket containing the vegetables.

  2. When the steam rises, cover the pan and cook the vegetables until tender (see chart).

  3. Remove the basket and refresh the vegetables under cold running water. Reheat and season.