What it is.
To steam is to cook food in the hot steam over boiling water, with a lid on. The food sits above the water, in a basket or on a plate, not in it.
Vegetables, fish, dumplings, buns, egg custards and rice are steamed. Some recipes also say let it steam, which means leave the lid on so trapped steam finishes the cooking.
Why it works.
Steam is hot, about 100°C (212°F). When it touches cooler food it turns back into water and gives off a lot of heat. So steam cooks fast without browning.
The food does not sit in water, so less of its flavor washes away. Vegetables keep their color and bite.
What to look for.
- Steady steam at the edge of the lid.
- Vegetables turn bright, and a knife goes in with a little push.
- Custard is set with a slight wobble in the middle.
Common mistakes.
- The food is soggy.
- Keep the water below the basket so it does not touch the food.
- It is taking forever.
- Lift the lid as little as you can. Each peek lets the steam out.
- The pot boiled dry.
- Check the water on long steams and top up with boiling water.
- Water dripped on the buns or custard.
- Wrap the lid in a clean towel to catch the drips.
