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Steaming Vegetables

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By Anne Willan

Published 1989

  • About
An alternative to boiling vegetables is to steam them above boiling water, leaving them intact, yet moist and tender. Almost any vegetable can be steamed; if done correctly, more of the nutrients and flavor are preserved than when the vegetable is boiled. However, steam is so hot that vegetables can easily overcook, and the color of greens fades fast. Steaming is not good for assertive vegetables such as cauliflower and turnip, which need to be boiled to tone down their flavor.
The best equipment for steaming is a metal or bamboo steamer or a collapsible steamer that can be inserted in a large saucepan. The vegetables should not be added until the water is at a rolling boil and they should be spread out in a single layer so that they cook evenly. Set the rack about 1 in/2.5 cm above the boiling water and cover the steamer with a lid. Since the vegetables are not tenderized by contact with water, steaming often takes longer than boiling. Steamed vegetables should be cooked to the same tenderness as boiled vegetables, and are used in the same way.

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