Practical Tips for Steaming

Steaming is a very common practice because it is very healthy, as this type of cooking does not cause the food to lose any of its nutrients, plus it allows for the avoidance of fats. Furthermore, when cooking by steaming, foods do not lose their natural flavor and aroma. They also retain their texture and color intact. What to use? The most commonly used container is the pot (pressure or regular) with a mesh basket that fits inside it, although there are many models of electric steamers available today that allow you to program the cooking time. Additionally, bamboo boxes are used. The important thing is that the food should not come into direct contact with the water at any time. Cooking Times Cooking times vary according to the size of the food and the preferences of the cook. Some guidelines for cooking times with an open pot or steamer (with a pressure cooker, the times will be much shorter) are: -Fish: you will know it is done when the flesh looks opaque instead of shiny. -Fish fillets: 4 to 5 minutes. -Whole fish up to 350 gr: 8-9 minutes. -Whole fish up to 1 kg: about 15 minutes. -Trout and salmon: about 30 minutes. -Pork or beef tenderloin: 15-20 minutes -Chicken or turkey breasts: 25 minutes -Beef or pork in chunks: 20 minutes -Broccoli, cauliflower or green beans: 9-10 minutes -Artichokes: 40 minutes -Small potatoes: 12 minutes -Carrots: 10 minutes -Peas: 3 minutes -Sliced eggplants: 20 minutes -Halved zucchinis: 20-25 minutes -Asparagus: 30-35 minutes -Rice or couscous: 30 minutes Practical Tips -You can prepare several dishes at once. Take advantage of making a soup or stew to prepare a side of vegetables. Or if you have an electric steamer, place each food at a different level. -To add more flavor to the foods we cook, we can flavor the cooking water, for example, with spices, herbs, vinegars, wine (ideal for fish), bay leaves or lemon (ideal for seafood). -You can use the leftover broth from the cooking to prepare a stock.