Steaming cooks vegetables above boiling water in a covered pot. The food should sit in the steam rather than in the water. Similar-sized pieces cook more evenly, but firm vegetables still need longer than tender leaves.
Step by step
Prepare even pieces
Wash and trim the vegetables. Divide broccoli or cauliflower into similar florets and slice thick stems smaller. Cook vegetables with very different cooking times separately or add quicker ones later.
Set the basket above the water
Add water below the base of a suitable steamer basket. Bring it to a boil, checking that the basket is stable and the water will not touch the food.
Add vegetables and cover
Arrange the pieces so steam can move around them, without packing the basket tightly. Cover and maintain enough heat to keep producing steam. Check the water level during longer cooking and top up carefully if needed.
Check the thickest piece
Lift the lid away from your face and hands. Test a thick stem or piece with the tip of a knife or fork. Remove the basket when the vegetables reach the recipe’s intended tenderness, then season and serve or continue cooking as directed.
Uneven cooking or a dry pan
Cut thick stems smaller than delicate florets, and avoid a dense heap. A pot that boils dry can scorch and damage the cookware; turn off the heat if this happens and let it cool safely. Steam burns even when you cannot see it clearly, so use dry oven gloves and keep clear of the lid opening.
