What are steamed vegetables?
steamed vegetables are prepared with heating water and then cooking vegetables produced by boiling water. Common steaming methods include the use of a pelvis of water at the top of the stove with a colander or a similar type of steamer inside. Vegetables can also be steamed in a microwave or oven with an aluminum foil. Many people prefer stewed vegetables instead of those cooked by other methods, such as cooking, because the steaming of food generally retains the color, texture and nutrients of vegetables that would otherwise remain in cooking water.
Some examples of vegetables that are commonly steamed include squash, green beans, broccoli, cauliflower and carrots. Usually for steaming, more robust vegetables are recommended because they retain their texture without becoming too soft. Vegetables can be fresh, or can be purchased in chilled or frozen packages designed to place directly in the microwave or water pan.
Commonly preparation of steamed vegetables is the use ofa metal or bamboo steamboat, also called a cedal or steam basket. The steamer is located inside the pan, which contains a small amount of boiling water, which is then covered or partially covered with a pelvis lid. The purpose is to cook vegetables in steam rather than dive into the water. Cooking time can range from approximately five minutes to approximately 20, depending on the amount and size of vegetables.
Another popular technique for steaming food is to cook them in a microwave. This is done by rinsing vegetables or by adding very small amounts of water and by putting them into a micro bowl. If you want to steam vegetables, a bowl should be covered with a lid or plastic cover, which provides ventilation that allows some steam to escape. This is a quick cooking method that usually takes 10 minutes or less to complete. For comfort many grocery stores sell packages of frozen vegetables that can be placed directo into a microwave and cook without rinsing or cutting.
Vegetables can also be vestified to foil. An alternative to the use of hot water on the stove or in a microwave is steaming vegetables in the oven. The standard method is to place the cut vegetables on the aluminum foil leaf and then, if desired, with salt or lemon juice. Some people also add olive oil or spray the vegetables using a cooking spray to prevent them from sticking to the foil. The vegetables are then closed in the foil as a package and can be cooked for approximately 10 to 20 minutes, depending on the type of vegetables and the required crispness.
6 Several tips offered by cooking experts cut large vegetables into smaller pieces to shorten the mating time and blankets them in cold water immediately after steaming to maintain its crunchy. Steamed vegetables do not need much spices and one can maintain your taste by adding a small amount of lemon juice or salt and pepper.