Steaming: The brilliant cooking method you need to master

A year ago a friend of mine came over and cooked me Chinese steamed eggs, seasoned simply yet perfectly with just a splash of soy sauce and sesame oil, then sprinkled with sliced green spring onions. The pure flavour and light, silky texture were heavenly, and got me thinking – I’ve been seriously neglecting my steamer. It may not have the high-tech appeal of a sous-vide machine or the wow-factor of live fire cooking, but the speed, ease and pure flavour steaming provides are good reasons to let this quietly brilliant cooking method take centre stage.

Why steaming is a such a versatile technique

Of course, many Southeast Asian cuisines harness the power of steam expertly, from everyday cooking to special occasion dishes; they really know what they’re doing. Here in the UK, our steaming speciality is traditional puddings and suet pies, and although they’re delightful in their own right, I reckon we’re missing a trick when it comes to the lighter dishes.

• It locks in goodness. We often favour boiling our vegetables, which causes some of the flavour and nutrients to be lost to the water, whereas steaming keeps more of that flavour in. You’re already halfway there if you’re getting the most flavour out of fresh, seasonal veg, but whipping up a quick dressing or flavoured butter as they steam takes them to another level.
• Steaming transforms the texture of vegetables. Fluffy sweet potatoes turn wonderfully fudgy, and a firm bulb of fennel somehow turns into something gently crisp and juicy. It’s magic.
• No flipping required. Steaming helps to preserve the shape and structure of food, as it’s so hands-off. You don’t have to worry about flipping fillets in the frying pan. They can just sit there, retaining their shape perfectly.
• The juiciness factor. Steam is essentially water vapour, so it’s going to add moisture to your cooking. This helps in the case of foods that could be prone to drying out, such as small bakes or chicken breasts. I’d never thought about steaming food, then leaving it to cool for using in salads, but it’s a brilliant way to batch-cook chicken breasts – they’ll stay juicy for a few days in the fridge.

Steaming tips

• To get the most out of steaming, I love using a two-tiered steamer. You can steam different items easily for different amounts of time, or just have more room to space everything out. I find bamboo steamers convenient – they’re inexpensive, eco-friendly and have good ventilation so there’s less condensation.
• You don’t need to have the water on a ferocious rolling boil; because there’s a lid on, keeping the heat in, simmering will work perfectly.

How to create a makeshift steamer

• Set a sieve or colander in a large pan of simmering water (ensuring the water doesn’t touch the food) and cover with a lid.
• Put a trivet in the bottom of a large pan with 5cm of water, then sit a bowl on top of it and cover the pan with a lid. If you don’t have a trivet you can use a small upside-down plate or scrunched up pieces of tin foil – this is good for steamed puddings.
• Pour some water into a wok and use 4 chopsticks in a noughts-and-crosses grid. You can then balance a shallow bowl or plate on top (and cover the wok with a lid).

5 recipes to showcase steaming

In the UK a steamed vegetable is often served as the ‘healthy’ option, with a knob of butter if you’re lucky. So I wanted to create a series of recipes to show off the versatility of steaming, from steamed salads and showstopping sides to indulgent desserts and amazing three-ingredient dinners.

Steamed chicken salad with fennel, orange and olives
The secret ingredient to this vibrant salad is…. steam! Steaming fennel gives it a surprisingly juicy texture and the same goes for the chicken. Add Sicilian-inspired flavours of mint, pine nuts, orange and lemon and it’s sure to become a regular.

White cabbage and green beans with chipotle honey
Bringing steamed veg into the modern age: tender cabbage wedges and green beans are drizzled with a smoky chilli honey and sprinkled with a crunchy mixture of nuts and seeds. And it only takes 20 minutes.

Sweet potatoes with satay butter with spring onions and peanuts
Steaming sweet potatoes gives them a wonderfully fudgy texture and is quicker than baking. The flavours of the dish are inspired by Indonesian satay sauce – peanuts, coconut, lime, chilli and ginger – and complement the natural sweetness of the vegetable.

Steamed bream with sizzling ’nduja and asparagus
This three-ingredient wonder is full of flavour, ready in just 20 minutes and there’s not much washing-up to be done. The fish is simply steamed, finished with sizzling hot ’nduja and served with seasonal asparagus; surf and turf, eat your heart out.

Steamed Vietnamese coffee cakes
These cute little steamed cakes are inspired by Vietnamese coffee with their indulgent condensed milk and coffee flavourings. They’re quick and easy to whip up – and there’s no need to turn the oven on.

Next: discover how to get the best results from your air fryer.