Steaming | Basics

Edible Exercises

To practice steaming, visit your local market and choose a vegetable that is in season. Set up a steaming basket, fill with about 1” –inch of water and bring it to a simmer. Wash, trim and cut the vegetables into even-sized pieces. Place into the steamer basket and sprinkle with a pinch of salt. Cover with a lid and steam until the vegetable is cooked to the desired doneness. The best way to test the vegetable is to taste it. Once done, keep the seasoning simple so you can appreciate the true flavor of the vegetable. Transfer the vegetables to a large bowl and season to taste with salt and pepper. Gently toss the vegetables with a drizzle of extra-virgin olive oil or a knob of butter.

Make it a point to pick a new, seasonal vegetable and/or hearty, leafy green (i.e. kale or Swiss chard) every time you go to the market. Experiment by changing up the seasonings, fresh herbs and/or vinaigrettes that you toss the vegetables with.

Visit your local fishmonger and purchase a thick piece of fresh fish (salmon, halibut, sea bass or cod). Line the steamer basket with lemon slices. Season the fish with salt (and pepper, if desired). Steam the fish over simmering water. Test the fish for doneness by touching it or peeking inside. Make sure to check sooner than later so the fish does not overcook. Once the fish is cooked to your liking, serve with a squeeze of fresh lemon juice and a drizzle of extra-virgin olive oil. Serve with another steamed vegetable of your choice and a simple side salad.

Practice the steaming technique by cooking the suggested recipes below. By practicing, you will understand how quick the steaming method is and how little clean up you’ll be left with.

Practice Recipes