Steaming vegetables can be a real life-saver when it comes to dinner, which is why were bringing back this steamer basket hack from Sarah Jampel, originally published in 2013. Heres how to steam vegetables without a steamer.
Kitchen gadgets can be miracle workers—just try making cherry pie without a cherry pitter—but they also have a dark side. Not only are some tools pricey, but many are also one-trick ponies. Shell out the big bucks for a kitchen torch and chances are youll make crême brûlée once and then retire it to your already-crowded shelves.
If you dont steam food frequently—or if you find yourself in need of a steaming basket, stat—dont run out and buy one. All you need is a metal colander or a baking rack, a big pot, and some aluminum foil, and youve got everything you need to make a steamer at home.
Fill a pot with approximately half an inch of water. Place a metal colander or a strainer inside, leaving enough room so that the boiling water wont touch the strainer.Shop the Story
If your strainer doesnt rest on the rim of the pot, you can hold it in place. In that case, wed recommend using a strainer with a heat-proof handle or protecting yourself with an oven mit.
Place the food in a single layer in the strainer, bring the water to a boil, then lower the heat so its barely bubbling. Cover the pot as much as possible in order to prevent steam from escaping. Check on your food often to prevent over-cooking! Keep in mind that steaming times will vary depending on the food you are cooking.
This ones for anyone who doesnt have a metal strainer. First, fill a large pot with about half an inch of water. Now pause for a brieft arts and crafts project: get out your aluminum foil and make three balls of roughly equal size.
Rest a heat-proof plate on top of the foil balls. If you dont have a plate that will work, you can use a small baking rack or a splatter guard instead.
Place the food in a single layer on the plate, heat the water to a simmer, and cover the pot. After a few minutes, your vegetables will be ready.
Steaming isnt just for the stovetop—you can steam in the oven, too! For this method, a roasting pan with a rack is ideal, but if youve got a big pot and baking rack, youre golden.
Heat the oven to a low temperature (approximately 200ºF) and bring a teapot of water to a boil. Pour half an inch of the water into a large pot. Arrange the food in a single layer on a baking rack and place it over the pot.
Cover to whole contraption with aluminum foil—again, to stop steam from escaping—and place the pot in the oven until the food is steamed.
Now give yourself a pat on the back for making your very own vegetable steamer. And while youre being resourceful, check out these other kitchen hacks, as well (it turns out you dont need that cherry pitter, after all).
Its here: Our game-changing guide to everyones favorite room in the house. Your Do-Anything Kitchen gathers the smartest ideas and savviest tricks—from our community, test kitchen, and cooks we love—to help transform your space into its best self.
First, take three sheets of aluminum foil and roll them up into baseball-sized balls. Place them on the bottom of the pot, and pour in about an inch of water. Then rest the plate on top of the foil balls, and add whatever food you’re trying to steam to the plate. Cover the pot with a tight-fitting lid and steam away.
Rhoda Boone, Epis food director, supports my skip-the-steamer-basket claim, but her go-to method involves a plate. The technique is simple: fill a medium pot with 1/2 inch of water, place three golf ball–sized balls of aluminum foil on the bottom, rest a heat-proof plate on top of the foil balls, cover the pot, and bring the water to a boil. Add vegetables to the plate, cover, and steam until crisp-tender. Carefully remove vegetables from plate and set aside. The aluminum-foil-and-plate combo basically becomes a DIY steamer basket. This technique is super simple and the resulting vegetables are crisp (broccoli) and creamy (potatoes), accordingly.
*Takeaway: This method works, but its best for firmer vegetables like broccoli, cauliflower, and carrots. *Cooking Method: Steam In Fine-Mesh Sieve
Lastly, I tried out a method the Internet touted as a steamer hack, placing the vegetables in a fine-mesh sieve in a large pot over boiling water, covering it, and steaming until tender. Unless you have a very large pot and a deep sieve with a lip, covering the pot tightly enough to capture steam is nearly impossible. Because very little steam was captured, this method took the longest, and the resulting vegetables tasted water-logged.
Next I tried out my method: fill a pot with 1/2 inch of water, add the vegetables, cover, bring to a boil, and cook until crisp-tender. Drain and set aside. I was a little disappointed to find that my method wasnt all that great. It worked well for the broccoli, and would also be good for other firm vegetables like cauliflower or carrots, but the potatoes ended up tasting watery. And compared to the other tests, it wasnt the easiest or fastest option.
Takeaway: Dont have a steamer basket? Grab tinfoil and a plate for the same results.Cooking Method: Microwave
Place the food in a single layer on the plate, heat the water to a simmer, and cover the pot. After a few minutes, your vegetables will be ready.
Place the food in a single layer in the strainer, bring the water to a boil, then lower the heat so its barely bubbling. Cover the pot as much as possible in order to prevent steam from escaping. Check on your food often to prevent over-cooking! Keep in mind that steaming times will vary depending on the food you are cooking.
This ones for anyone who doesnt have a metal strainer. First, fill a large pot with about half an inch of water. Now pause for a brieft arts and crafts project: get out your aluminum foil and make three balls of roughly equal size.
Rest a heat-proof plate on top of the foil balls. If you dont have a plate that will work, you can use a small baking rack or a splatter guard instead.
Heat the oven to a low temperature (approximately 200ºF) and bring a teapot of water to a boil. Pour half an inch of the water into a large pot. Arrange the food in a single layer on a baking rack and place it over the pot.
How to steam apple
FAQ
What can I use to steam if I don’t have a steamer?
Can you use a strainer as a steamer?
How do you cook apples in a steamer?
Heat the water until it boils and add your chopped apples. Once the water has just begun to bubble, carefully add the apples directly into the steamer basket. Use a wooden or other heat safe spoon to spread them around and make sure they are evenly spaced throughout the basket. To cut cooking time, you can boil water first in an electric kettle.
Can You steam apples in the microwave?
If you haven’t got a basket, then it is actually possible to steam apples in the microwave. The good news is that this takes less time but the results are quite as good as using a steamer basket. Wash, core, and cut the apples into quarters or eighths. Place the apple pieces in the microwave-safe bowl.
Can You steam apples?
Steaming apples is a quick and easy way to make a healthy snack for kids or a delicious dessert for the whole family. All you need is a variety of fresh, clean, peeled, and cored apples. To steam them, just heat them using your favorite kitchen appliance, whether it be your microwave, stovetop, or pressure cooker.
How do you steam a pot without a steamer?
Cover the pot with a tight-fitting lid and steam away. If you have an elevated wire cooling rack, that can also be used in place of a proper steamer. Use it exactly how you would a steamer basket: add an inch of water to a pot with a tight fitting lid, place the wire cooling rack in the pan, and place the food on top of the rack.