STEAM COOKING VEGETABLES

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CAUTION: ALWAYS USE OVEN MITTENS on BOTH HANDS WHEN CLOSE TO OR REMOVING THE STEAMER LID?  

The steam can cause a serious burn !!!

BASKET STEAMED VEGGIES

I Steam the Veggies in a tall larger pot (about a 3 quart size).

YES! YOU CAN STEAM CANNED VEGETABLES

INGREDIENTS: Green Beans, Corn & Pimentos.

1. I put 4 cups of water in the 3 quart pan. Or about an Inch high and put it on the burner. I Turn the heat to a medium until the water gets a good boil. Then: I turn the heat down to about 3 on a dial of 9 numbers.

2. While the pot is warming up, I Put the steamer in the sink. Open the can of Green Beans and Corn and pour them into the steamer to let the water drain out, then I add the Pimentos.

Canned vegetables can vary a lot in cooking time, Corn and Green Beans take about the same time to cook so, I Steam them for 30 minutes, I try to keep the steamer temperature at about 190℉ (88℃) I use a thermal temperature gun about a foot from the top of the glass lid to test the temperature. Some steam will be coming out of the steamer at that temperature. If it does not, I check to make sure the temperature is high enough.

3. I test the Green beans and Corn at 20 minutes to see whether they are done. I turn the burner off after about 30 minutes and leave the pot on the burner until it cools.

HOW TO STEAM SQUASH

I Steamed the Squash for 12 minutes, but it could have been about 10 minutes for more firm Squash.

INGREDIENTS: Zucchini Squash and Yellow Squash.

1. Slice the Squash and place them on the Basket Steamer.

2. Turn the heat to a medium until the water gets a good boil. Then: I put the steamer basket full of Squash in the pot and then turn the heat down to about 3 on a dial of 9 numbers.

Squash cooks much faster than most other vegetables and meat. So, 12 minutes at about 190℉ (88℃) should be a good start timing. I usually test the Squash with a fork after 5 minutes. It is very important not to overcook Squash. I check the Squash by sticking them with a fork to test how done they are. When the fork sticks in them with a medium-high resistance, I take the pot "off" the hot burner and let it cool. Remember the Squash will cook for quite a while as the pot cools down.

  STEAMED VEGETABLES

INGREDIENTS: Cut Carrots , Cut Broccoli and Cut Cauliflower.

1. I use a plastic a teaspoon facing away from me and turned on its side in the bottom of the pot and add water until the water is as high as the spoon. Or about an Inch high.

2. I turn the heat to a medium until the water gets a good boil. Then: I put the steamer basket full of veggies in the pot and then turn the heat down to about 3 on a dial of 9 numbers.

I check the temperature of the lid periodically with a thermal temperature gun at about a FOOT away from the top of the glass lid. I always use an unvented glass lid for steaming, so I can see inside the pot.

When the temperature is at about 190℉ (88℃) I keep it there for about 25 to 30 minutes. It is important not to overcook veggies. I check the veggies by sticking them with a fork to test how done they are. When the fork sticks in them with a medium resistance, I turn off the heat and let it cool. Remember the veggies will cook for quite a while as the pot cools down.

3. I usually cook the veggies a day ahead of time. Then put them in the Refrigerator. I did not serve them out in this update because I am about to make a video of this for my YouTube channel and link it to here.

New page: Working on it.