How to steam vegetables: the main secrets are revealed
Steamed vegetables retain more vitamins
Steaming vegetables is one of the healthiest ways to cook them, as there is no need to add extra fat, the flavor remains intense, and more vitamins are retained.
This technique does not cause any particular difficulties, but it requires some knowledge to get the optimal result, according to cocinafacil.com.mx.
Tips for steaming vegetables
- Cut them into pieces of the same size.
- Heat the water in a double boiler or saucepan to the maximum before adding the vegetables. This will help to evenly distribute the internal temperature.
- Make sure that the vegetables do not touch the water, otherwise they will be watery.
- Think about textures and put them in groups. For example, spinach takes 2 to 3 minutes to cook, and potatoes take 10 to 20 minutes.
- Place the vegetables that require the longest cooking time first, followed by those that need to be removed after a couple of minutes.
- Check the cooking with a toothpick and take out the ready ones.
- You can pull them out even if they are a little raw in the center because they will have time to reach the desired condition during the serving time.
- Try not to overcook. In addition to changing the texture, this also leads to a loss of nutrients.
- Do not add salt or seasonings before cooking, as this helps to remove water and soften. It is better to season vegetables at the very end.
- If you don't have a double boiler, place a metal grate in a thick-bottomed pot.
Cooking time depends on the type of vegetable
- Spinach, chard, green leaves, and peas: 3 minutes
- Green beans: 4-6 minutes
- Broccoli and cauliflower: 5-7 minutes
- Zucchini and zucchini: 6-7 minutes
- Asparagus: 5-9 minutes
- Corn: 10 minutes
- Carrots: 10-15 minutes
- Potatoes and turnips: 15 minutes
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