Steaming Essentials

Steaming has many advantages – the flavour and goodness of the food are preserved, and it’s economical in fuel. We steam rice in a rice steamer or double saucepan, and these can also be used to steam little cups or ramekins of savoury food or desserts. A wok makes an excellent steamer, if you have a domed lid; many wok sets include these, and little wire shelves to support the food, though they are usually on rather a small scale. A large-diameter saucepan has the advantage of high sides.

Place in the bottom of it an upturned soup plate or a wire trivet, or anything that will remain reasonably firmly in place and will support the platform – usually another plate or shallow bowl, with the food on it or in it – above the water. This must not bubble over the edge of whatever contains the food, or boil dry. The lid should therefore be as tight-fitting as possible. Some water vapour will still escape, however, and if the steaming goes on for a long time it is obviously wise to check the water level now and then. If necessary, add boiling water.