Steaming

Steaming vegetables in the vapour produced by simmering water cooks them gently to crisp-tender perfection while retaining nutrients. You can use a sieve set over a pan, or one of the special steamers shown here.

CONVENTIONAL METHOD

A stainless steel pan with an inset basket for easy lifting makes light work of steaming a variety of vegetables together (carrots, pattypan squash and green beans are shown here). The water should simmer at a quivering, not rolling, boil. Do not sprinkle salt over the vegetables - it draws out moisture and may discolour them.

1. Bring 2.5 cm water to the boil in the bottom pan. Insert the basket containing the vegetables.

2. When the steam rises, cover the pan and cook the vegetables until tender.

3. Remove the basket and refresh the vegetables under cold running water. Reheat and season.

BAMBOO STEAMER METHOD

Asian-style bamboo steamers fit neatly over woks or other pans and can be stacked in tiers to steam different items separately. For delicately scented and flavoured vegetables, add seasonings such as a bouquet garni, mixed peppercorns, star anise, lemon grass and coriander to the water before steaming.

1. Place firm vegetables in bottom basket, tender ones in the top. Pour water into a wok to just cover the bottom; bring to the boil.