Tool Box

Vegetarian Times, March, 2001

get steamed

Steaming is the perfect way to cook vegetables without adding a drop of fat. The heat from the steam slowly softens the veggies, and, when done properly, steaming leaves everything from broccoli to asparagus to carrots with a brighter, more appetizing hue. Some steamers are food-specific, such as asparagus or potato steamers. But by far the most common are those that can be used for a variety of foods.

1. Baskets: Expandable steamer baskets, made of stainless steel, turn any medium to large covered saucepan into a steamer. They have three 1-inch-high legs that suspend the food over the boiling water, and 22 overlapping petals that open to either 8 1/2 or 10 1/2 inches wide, depending on the model. All-around holes allow total access to steam. A useful feature on some models is a central handle that unscrews so that large, flat foods can be steamed.

2. Steamer insert: Covered stainless-steel steamer inserts also transform any saucepan into a steamer. Some larger inserts have graduated sides that allow them to fit onto any size saucepan, as well as a perforated base for good exposure to the steam. Inserts that are designed to fit only a single pan are also available.

3. Bamboo: Designed for use with a wok, bamboo steamers have been around since the second century B.C. They can come with slatted bottoms and their lids are cross-woven. Steam is allowed to circulate around the food then escape through the lid to prevent condensation from dripping onto the food. Some models come with two tiers--this allows you to cook in quantity. Most bamboo steamers are available in diameters from 4 to 11 inches; make sure the diameter measures 3 inches less than that of your wok's for proper positioning. Steamers need to be soaked 15 minutes then dried thoroughly before their first use to get rid of the bamboo scent and flavor.