Steaming is one of my favorite cooking techniques. I enjoy witnessing the transformation of ingredients as they are steamed: vegetables become sharper in

colour, fish looks firm and moist, and meat becomes plump and appetising. Steam cooks food gently, evenly and efficiently, and there is no risk of it burning or drying. Steaming is rapid, but not so rapid as to cause difficulty in controlling the rate at which the food cooks, as can be the case with a microwave oven. Steaming requires the addition of no cooking fat, and under the action of the steam, invisible meat fats melt and fall into the steamer below. Steaming also helps preserve nutrients in the food and is therefore a more healthy cooking method than boiling, where vitamins and minerals are lost in the water. A large steamer allows you to steam an entire meal at the one time. Before you place any food in the steamer, make sure the water in the bottom compartment is boiling. In a covered steamer, a slow boil is sufficient to make enough steam to cook food efficiently. To facilitate the removal from the steamer of fish and other fragile foods once they are cooked, such foods can be placed on a plate or dish in a compartment of the steamer, and the small quantity of liquid that collects on the plate is delicious served with the food. Remember to trim meat of all visible fat before steaming it.

The liquid in a steamer does not impart any flavor to the food it steams, so you may sometimes like to season the food with spices and herbs before cooking it. Alternatively, fish, meat and vegetables can be placed on a bed of herbs or other vegetables, e.g. celery, leeks, parsley, thyme, to acquire a particular seasoning. Steaming is also a gentle and efficient method of reheating food, such as vegetables, pasta, rice and meat.

Steam Greek Fish Recipe

Steam Clams Recipe