Steaming Vegetables

Written by Charlotte Wood (last updated May 26, 2021)

I didn't use to really like vegetables. I guess I wasn't that unusual for being a kid, but point being that veggies weren't my favorite and I only liked them certain ways. I didn't like them raw, I didn't' really like them fried, I'd never tried tempura; however, I did love my vegetables steamed. Now granted, my range of likable veggies wasn't very big, but the ones I did like, I liked best steamed. Steamed vegetables aren't hard to achieve and they are one way that I've found almost everyone likes their vegetables.

Whenever you steam your vegetables, you'll want to cut the veggies up into smaller pieces. Some vegetables come precut like that (most frozen vegetables do), but at least some of the time you'll need to do your own cutting. You don't want the pieces too big and you can basically go as small as you want. I try and make my broccoli pieces small enough for bite-size or enough for two bites and my carrots about the same. You can get away with really small pieces, but too large pieces are hard to handle and don't usually cook as well. Once you have the vegetables cut, you can begin the steaming.

Fill a medium sized pot with some water. You don't want the water to completely cover the vegetables, but you do want to put enough water in so the steam from the water can actually cook your vegetables. A good rule of thumb to follow is to fill the water up so it covers about three-fourths of the vegetables in the pot. Add some salt to the water and then put on a burner turned to high. Put the lid on so the water will heat up faster (but you don't want the water to overflow so be careful).

Once the water starts to boil turn the burner down to about medium-high and let simmer for a good fifteen or twenty minutes. Periodically check the vegetables' tenderness; this can be done just with a fork. Once the tenderness is to your liking, the vegetables are done and you can sit down and eat! Steamed vegetables often taste good with extra salt and butter.

Author Bio

Charlotte Wood

MORE FROM CHARLOTTE

Getting a Construction Loan

Whenever you decide to dive into that crazy pool of custom home building, you'll need to take out a special loan so you ...

Discover More

What Types of Bankruptcy Are There?

Bankruptcy is a more complicated issue than many may think and one that should be researched before you dive in. If you ...

Discover More

Getting Rid of Wrinkles

You never think you'll get wrinkles and looked aged, but the facts are, you will. Here are a few tips to help you take ...

Discover More
More Cooking Tips

Preparing Vegetables for Cooking

There are many things to remember when preparing vegetables for cooking or to go in a recipe. Carefully washing, cutting, ...

Discover More

Avoid Teary Eyes when Chopping Onions

One of the most dreaded parts of cooking is having to slice, dice, or somehow cut an onion. What is it about these ...

Discover More

Canning Your Own Pickles

If you are really interested in making as much of your own food as possible, you may want to consider canning your own ...

Discover More
Comments

If you would like to add an image to your comment (not an avatar, but an image to help in making the point of your comment), include the characters [{fig}] (all 7 characters, in the sequence shown) in your comment text. You’ll be prompted to upload your image when you submit the comment. Maximum image size is 6Mpixels. Images larger than 600px wide or 1000px tall will be reduced. Up to three images may be included in a comment. All images are subject to review. Commenting privileges may be curtailed if inappropriate images are posted.

What is 2 + 8?

There are currently no comments for this tip. (Be the first to leave your comment—just use the simple form above!)