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Steaming

Beginner Heat and cooking methods

Steaming is cooking food above simmering water so the rising steam surrounds and cooks it gently.

By , founder of Pantry to Pan · Published · Updated

Written with AI help from the sources listed, and published by Cory. Sources: USDA safe minimum internal temperatures, USDA on the danger zone (40-140°F). Spot a mistake? Tell us and we'll fix it.

How do you do it?

  1. 1Add about 1 inch of water to a pot and bring it to a simmer.

  2. Set food in a steamer basket so it sits above, not in, the water.

    2Set food in a steamer basket so it sits above, not in, the water.

  3. Cover tightly and cook; most cut vegetables take 3-8 minutes.

    3Cover tightly and cook; most cut vegetables take 3-8 minutes.

  4. Check that the water hasn't boiled dry for longer cooks, and add more hot water if needed.

    4Check that the water hasn't boiled dry for longer cooks, and add more hot water if needed.

Why does it work?

Steam transfers heat efficiently but never gets hotter than about 212°F, so food cooks evenly without browning or drying out. Vegetables keep more color and texture than when boiled.

What are the common mistakes?

Still stuck? Watch someone do it on YouTube.

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