Cooking School Lesson

Steaming | Basics

Lesson Graduates

Hlavacek P Robin M Suputtra H Nalini R Lisa M David R Swati B Dan V Tushar D Nicole B Giuseppe D Gerald G Amy L Amanda M Lisa M Reinaldo P Ajay S Jennifer K Chung L Scott C Carolyn P Jennifer R Damien M Tyler M Andrew L Melissa J Kevin C Zane C Karen P Katie M Lina C Bonnie D Vanessa H Victor M Jose S David W Doris L Fabienne S Trevor D Martin C Pete M Crystal H

Lesson completed by:
1985 students

Cs_steaming_l2_t1_twocolumn

Play Intro Video

Lesson Snapshot:

  • 1 instructional video
  • 15 practice recipes
  • 18 tip and technique videos
  • interactive quiz

Lesson Description & Goals

While steaming is an ancient form of quick and healthy cooking, it is often a neglected cooking technique in the home and professional kitchen. Steaming tends to be associated with bland, institutional food, but it need not be. As long as the ingredients used are fresh, tasty and satisfying food can be made with very little effort. Though the concept of steaming may seem rather simple, some key steps are essential for the best results. Regardless of the equipment, the basic technique of steaming is always the same.

In this lesson, we will show you the basics for steaming – from preparing ingredients and assembling them in the steaming vessel to controlling temperature. Whether you choose to steam vegetables, poultry, meat, fish or even dumplings and buns, by following just a few basics, you can easily add steaming to your cooking repertoire.

  • Properly prepare ingredients for steaming
  • Infuse food with hints of flavor
  • Prepare, season and flavor cooking liquid for steaming
  • Prepare the steaming basket with food
  • Steam food and control the temperature during cooking
  • Safely remove steamed foods from the steaming basket
  • Reheat and finish foods using steam

Lesson Topic Videos

Lesson Practice Recipes

This lesson includes access to the following text & instructional video recipes

Rouxbe Recipes
Dsc_0045_onecolumn

Creamy Mashed Potatoes

by Dawn T in Rouxbe Recipes

These fluffy and oh-so-creamy mashed potatoes are first steamed and then whipped until ultra smooth.

Comments: 9 Views: 6216 Success: 100%
Kale_steamed_prevw_onecolumn

Steamed Kale

by Kimberley S in Rouxbe Recipes

Delicious steamed kale needs no more than a pat of butter and a bit of salt and pepper to dress it up.

Comments: 0 Views: 2502 Success: 100%

Mexican Corn

by Dawn T in Rouxbe Recipes

Tender corn is coated with mayonnaise, queso fresco or feta cheese, chili powder and a squeeze of fresh lime juice - a tra...

Comments: 0 Views: 6244 Success: 90%
Salmon_lemondill_prevw_onecolumn

Steamed Salmon with Lemon & Dill

by Kimberley S in Rouxbe Recipes

Juicy, steamed salmon with fresh lemon and dill - quick, healthy and delicious.

Comments: 4 Views: 3538 Success: 100%
Potatoes_bacon_prevw_onecolumn

Steamed Potatoes with Bacon & Thyme

by Kimberley S in Rouxbe Recipes

Steamed baby potatoes are garnished with crispy bacon and fresh thyme.

Comments: 0 Views: 2437 Success: 95%
Beets_pumpkingseeds_prevw_onecolumn

Beet, Pumpkin Seed & Feta Salad

by Kimberley S in Rouxbe Recipes

Tender and buttery steamed beets are tossed with a simple sherry vinaigrette and topped with pumpkin seeds and feta cheese.

Comments: 7 Views: 3097 Success: 100%
Asian_seabass_prevw_onecolumn

Steamed Asian Sea Bass in Banana Leaves

by Dawn T in Rouxbe Recipes

Wrapped in banana leaves, fresh sea bass is steamed with lemongrass, kaffir lime leaves, chilies and leeks.

Comments: 0 Views: 2880 Success: 96%
Broccolini_bragg_prevw_onecolumn

Steamed Broccolini with Bragg

by Dawn T in Rouxbe Recipes

Steamed broccolini is misted with Bragg and tossed with chili flakes and sesame oil for a healthy side dish.

Comments: 2 Views: 3067 Success: 100%
Chicken-02_onecolumn

Steamed Lemon-Garlic Chicken with Thyme

by Kimberley S in Rouxbe Recipes

Steamed lemon-garlic chicken with thyme is super healthy and full of flavor.

Comments: 2 Views: 3267 Success: 100%
Butternutsquash_salad_prevw_onecolumn

Butternut Squash Salad with Honey-Champagne Vinaigrette

by Dawn T in Rouxbe Recipes

Chunks of steamed butternut squash are tossed with toasted cumin seeds, shallots and a honey-champagne vinaigrette.

Comments: 2 Views: 3000 Success: 100%
Salmon_cabbage_prevw_onecolumn

Steamed Salmon and Creamy Cabbage

by Kimberley S in Rouxbe Recipes

Succulent steamed salmon is served over a sinfully-rich combination of tender cabbage, shallots and cream.

Comments: 0 Views: 2470 Success: 100%
Potatoes_greenonion_prevw_onecolumn

Steamed Potatoes with Garlic, Green Onion & Parsley

by Kimberley S in Rouxbe Recipes

Steamed baby potatoes are garnished with garlic, green onions and parsley.

Comments: 0 Views: 3766 Success: 100%
Carrots_cumin_prevw_onecolumn

Steamed Carrots with Cumin & Walnut Oil

by Dawn T in Rouxbe Recipes

Steamed carrots with cumin and walnut oil is an easy-to-make side dish with a twist.

Comments: 3 Views: 2861 Success: 100%
Potatoes_redpepper_prevw_onecolumn

Steamed Potatoes with Roasted Red Pepper & Chilies

by Dawn T in Rouxbe Recipes

Steamed baby potatoes are garnished with roasted red pepper and red chilies.

Comments: 0 Views: 2185 Success: 100%
Asparagus_aioli_prevw_onecolumn

Steamed Asparagus with Tarragon Aioli

by Dawn T in Rouxbe Recipes

Steamed asparagus with tarragon aioli makes and easy and elegant appetizer or h'ors d'oeuvre.

Comments: 0 Views: 2845 Success: 100%
Salmon_cabbage_prevw_onecolumn

Steamed Salmon and Creamy Cabbage

by Kimberley S in Rouxbe Recipes

Succulent steamed salmon is served over a sinfully-rich combination of tender cabbage, shallots and cream.

Comments: 0 Views: 2470 Success: 100%

Lesson Prerequisites Question_mark
IMPORTANT NOTE:
We wanted you to be aware that there are one or more identified prerequisites to this lesson. Whether you choose to purchase a prerequisite lesson or lessons is up to you, but this lesson will likely include references to prerequisite lessons.

What People are Saying

Peter C
Very useful
Enjoyed the lesson on steaming, I regularly steam vegetables particularly, as it conserves delicate flavour and texture. Very useful to know the other things though.
Wendy B
I'm learning to think like a chef!
I'm learning to think like a chef! I have never been so inspired where food is concerned. Every lesson I watch makes me itch to try it out!

All Lessons in the Moist-Heat Cooking Methods Section