Steamers
brangdon
Posts: 14,106 Forum Member
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I am a bad cook. One example of this is that I tend to boil all my vegetables. I do it because it's easy. I usually peel and boil potatoes, and then add sprouts and/or broccoli and/or broad beans and/or peas to the same pan later. I cut the potatoes so they take 12-16 minutes, the exact size depending on how long I need for the meat. I am not someone who wants to spend 20 minutes or more cooking. Who has time for that?
I am wondering if I should steam my vegetables instead. I don't want to make shelf room for a dedicated steamer, so I am thinking about an insert. My first question is, are those rose-like stainless steel ones really safe in non-stick saucepans? They claim to be, and I can see the feet will be fine, but it seems like with the ones that open like a flower, the petals will touch the sides of the pan and could scratch. I expect my non-stick to last a long time (because they are mostly used for boiling).
Assuming that is OK, I am trying to figure out logistics. It doesn't look like I can boil potatoes in the bottom of a pan and steam vegetables on top; the steamer insets don't seem to be designed for that. I don't want to use two pans. From what I've read, it's possible to steam potatoes too, but it can take as long as half an hour. I am thinking maybe if I cut the potatoes into bite-sized pieces I can get their steam-time down to 12 minutes?
So, how about you? Do you even steam? Do you have a steamer that you never use? If you do use it, is it the insert type? Any insights or observations?
I am wondering if I should steam my vegetables instead. I don't want to make shelf room for a dedicated steamer, so I am thinking about an insert. My first question is, are those rose-like stainless steel ones really safe in non-stick saucepans? They claim to be, and I can see the feet will be fine, but it seems like with the ones that open like a flower, the petals will touch the sides of the pan and could scratch. I expect my non-stick to last a long time (because they are mostly used for boiling).
Assuming that is OK, I am trying to figure out logistics. It doesn't look like I can boil potatoes in the bottom of a pan and steam vegetables on top; the steamer insets don't seem to be designed for that. I don't want to use two pans. From what I've read, it's possible to steam potatoes too, but it can take as long as half an hour. I am thinking maybe if I cut the potatoes into bite-sized pieces I can get their steam-time down to 12 minutes?
So, how about you? Do you even steam? Do you have a steamer that you never use? If you do use it, is it the insert type? Any insights or observations?
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Comments
I cut the potatoes into chunks, but I never peel them (the peel is where most of the goodness is).
I never boil veg ( apart from spuds ) I always steam them.
Read my post properly.
For me it is more washing up because I have to wash the inset as well as the saucepan.
ETA: https://www.aldi.co.uk/p/66322/0
Another alternative is the cheap Chinese wooden ones you put in/over a wok.
If you have a microwave then why not use that to cook your veg?
A microwaveable bowl + lid with a little water turns it into a steamer.
I have the type of steamer that is in Aldi and it is good for cooking the potatoes in the bottom and then put the veg in the higher ones. I really do not like microwave cooked veg except peas - they seem to have a strange outer layer on them especially cauliflower. My pressure cooker is the best for veg - 2 mins at the most.
Always wanted one but I'm scared it would blow up!
Woman at work told me they are unhygienic tho
if you are only using it for veg then how dirty can it get and surely the steam would kill any nasties.
I agree - I have never heard of this before.
Exactly. Perhaps she meant it can get mouldy if you leave it unused for a while?
Mine is in nearly daily use so no time for that to happen + I dry it in the residual heat of the oven usually.
I always use the water in the bottom steamer pan to make gravy. Once the veg is cooked I then add the made up gravy mix. (We use a powder made in to a paste)
Surely if you boil potatoes the water becomes starchy. Then if you put your other veg in that water, does it not suck in the starchy water?
Yes - the water becomes starchy.
No - the other veg doesn't suck in the starch.