The Art of the Steam

It’s peak asparagus season, April and May. The only time of the year this spring vegetable, we call the “little trees”, will make it on our plates in the Fogleman household. Once you have experienced these “little trees” in season, its’ hard to enjoy them any other time of year. In honor of this time of year here’s a little lesson in steaming, the best nutrient dense preparing method for all vegetables.

Steaming helps preserve vital nutrients and provide our palates the true flavor of the vegetable. It is one of the healthiest methods of cooking. No added fats are needed. Just water and the proper cook utensils. Fresh ingredients are key, making the spring asparagus the perfect food for trying this ancient technique.

What will you need? First figure out your method of steaming. There are steaming pots, steaming baskets made from steel or bamboo, and steaming appliances, the basket being the most economical ( Sayfine Vegetable Steamer Basket, Premium Stainless Steel Veggie Steamer Basket for cooking – Folding Expandable Steamers to Fits Various Size Pot (Large(6.1″ to 10.5″)): Home & Kitchen ) – $11.99

The hot vapor cooks the food, with the item never coming into direct contact with the water. Cut the vegetable into even- sized pieces, and place at least an inch of water or vegetable broth in pot. Allow me to make it easy for you. Simply follow these steps:

  1. Gather pot and method for steaming. (I’m in love with my bamboo steamer)
  2. Cut vegetable into evenly sized pieces and place in steaming basket.
  3. Place one inch of water into pot
  4. Bein heating the water until simmering
  5. Place basket into pot
  6. Place lid onto pot
  7. Cook for 5 minutes. Cook longer 2 minutes longer for thicker and denser vegetables (carrots)
  8. Insert tip of knife to gauge internal resistance of food or taste for doneness.
  9. Remove vegtable with tongs. Food item will be very hot.
  10. Enjoy. No oils, butter, or other fats needed.

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