Home Nutrition How to cook steam cutlets without a steamer. Steamed cutlets Steamed cutlets without a multicooker or steamer

Nutrition

How to cook steam cutlets without a steamer. Steamed cutlets Steamed cutlets without a multicooker or steamer

Lovers of delicious food are usually partial to the delicious crust that forms when frying and baking foods. But among them there are also those to whom such a golden, appetizing formation seems superfluous.

And this does not mean that opponents of crispy crusts suffer from gastrointestinal diseases, adhere to diets or are afraid of dangerous cholesterol. Perhaps they are true gourmets, sensitive to the natural flavors of food created in an ascetic way - steamed.

Without crust

Vegetables and products from minced meat, cooked in evaporating water, are juicy, tender and literally melt in your mouth. The action of steam slowly and gradually penetrates their structure, helping the dish to cook evenly.

A wonderful dish - steamed cutlets. Their smell, taste and color are subtle and unobtrusive. They preserve as much as possible the vitamins and microelements necessary for the body, contained in natural product. Moreover, despite their high nutritional value, they are low in calories.

We can do without a steamer

There are obviously not so few lovers of steamed cooking. Otherwise, equipment called “steamer” would not have become so popular. This unit is a very useful device, but you won’t find it in every kitchen.

If you don’t have a double boiler, a worthy alternative would be an ordinary saucepan, a colander (preferably with a flat bottom) and a plate or lid of a suitable size to cover it.

Instead of a colander, you can use a special grill for steaming food.

Some features

Before cooking steam cutlets without a steamer, form the cutlet mass. It is created in the usual way, but should be denser than molded for frying. The watery mixture will spread when steamed, and the dish will turn out unattractive. For density, add to minced meat breadcrumbs ki or soaked bun.

When placing the cutlets in the bottom of a colander or wire rack, leave a little space between them to prevent them from sticking together.

There is no need to turn them over - they will not burn.

Steam cutlets with herbs

half a kilogram of minced meat
bulb
third glass of milk
2-3 slices of white bread
greenery
ground black pepper

Pour milk over slices of white bread and leave to soak for a quarter of an hour.

Grate the onion using a fine mesh grater. Chop the greens.

Mix the prepared ingredients. Beat the egg into the minced meat, add salt and pepper. Mix everything well and put it in the refrigerator for half an hour. Let the minced meat harden a little.

Don't forget: the minced meat must be dense. If just before cooking you find that it is a bit runny, add a little flour or breadcrumbs and stir.

Pour water into a saucepan three-quarters full and boil. The pan itself should fit the size of the mesh or colander. The bottom of the latter should not come into contact with the liquid.

Place the cutlets in a colander in one row. Place it on the pan and cover tightly with a lid. Cook with evaporating water. Don't turn it over. The cutlets will cook evenly without outside help. Just make sure that all the water does not evaporate.

Meat products take about half an hour to prepare, fish products - about twenty minutes. Do not overcook, otherwise the cutlets will become dry.

Steamed cutlets are usually served with red or white sauces based on broths, sour cream or butter. For a side dish, choose rice or mashed potatoes.

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

The recipes with photos below will tell you how to properly steam cutlets in different ways: in a frying pan, in the oven, in a slow cooker or a double boiler. Cutlets made in this way have an undeniable advantage - their base can consist of almost any product (fish, meat or vegetables). Having figured out the secrets of preparing this dietary dish, you can add recipes to your cookbook.

How to steam cutlets

A universal low-calorie dish, steamed cutlets can be introduced into the diet of babies from the first year of life, the elderly and those on a diet. To understand how to make steam cutlets, you need to learn only a few rules for preparing this dish:

rid fish cutlets Lemon juice will help with the unpleasant odor - add a small amount of it to the raw minced meat.
The size of the products affects the cooking time. If food needs to be put on the table urgently, it is better meat balls make it small.
If the minced meat is too liquid, you need to add more flour or breadcrumbs (the component specified in the recipe).
Before cooking the minced meat, you need to beat it - this way the cutlets will turn out soft.
The splendor of the products is influenced by the degree of grinding of the minced meat - the more it is crushed, the fluffier the cutlets will be.
It is better to soak bread for minced meat in milk to make the products tastier. However, you can also use regular water.

Steamed minced meat cutlets are prepared both in a double boiler and in a slow cooker using a special attachment. If the above-mentioned technique is not available, a regular pan of water with a colander placed on top will do. The products do not have to be made from minced meat; finely grated vegetables are often used as the base. In this case, the dish can be both sweet and salty.

Steam cutlet recipe

Fish, with minced meat or from fresh vegetables - any cutlets will be tasty and most importantly healthy if you steam them. Steamed foods are different from fried foods delicate taste and no less pleasant aroma. If you want to know how to make it at home diet dinner for the whole family, consider a few simple step by step recipes below.

In a frying pan

Number of servings: 3 persons.
Calorie content of the dish: 186 kcal.
Purpose: for lunch.

To make a steamed dish without a slow cooker or steamer, use a regular frying pan. You can use any minced meat you like - beef, turkey, chicken, or even mix several types. If you want to appreciate the excellent taste chicken cutlets cooked in a frying pan, proceed step by step as indicated in the recipe below.

Ingredients:

chicken fillet – 600 g;
egg – 1 pc.;
onion – 0.5 pcs.;
salt, spices - to taste;
carrots – 1 pc.

Cooking method:

Grind the meat using a meat grinder twice. Salt the mixture and season.
Grate the carrots finely and chop the onion. Add vegetables to minced meat.
Beat the egg into the mixture and stir until smooth.
Wet your hands with water and mold the product into an oval shape.
Pour water into the pan, add salt, and add seasoning if desired.
When the liquid boils, reduce the heat, add the cutlets, cover the dish with a lid and leave the dish to cook for half an hour.
Turn off the heat and let the dish sit for 10 minutes.

In a steamer

Cooking time: 2 hours.
Number of servings: 5 persons.
Calorie content of the dish: 75 kcal.
Purpose: for lunch.

If you're on a healthy, low-calorie diet, you'll love the steamed vegetable cutlets recipe below. If you wish, you can change the list of ingredients, for example, add fresh herbs to the products - this will help give the dish an even richer and brighter taste. Find out how to make this diet lunch in a steamer.

Ingredients:

spices, herbs - to taste;
dried apricots (or prunes) – 50 g;
semolina – 2 tbsp. l.;
beets – 2 pcs.;
carrots – 2 pcs.;
onion – 1 pc.;
water – 2 tbsp. l.;
white sesame – 50 g;
potatoes – 3 pcs.

Cooking method:

Place all vegetables in a saucepan, boil until tender, cool, and peel.
Using small knives of a grater, chop the carrots and beets. If necessary, strain the food from the liquid.
Add finely chopped onions and dried fruits to the beetroot-carrot mixture.
Stir the mixture, add salt, and place in the refrigerator for 20 minutes.
Form from minced vegetables balls, sprinkle them with sesame seeds.
Place the products on the steamer tray and cook for 10 minutes.

In a slow cooker

Cooking time: 45 minutes.
Number of servings: 2 persons.
Calorie content of the dish: 132 kcal.
Purpose: for lunch.

The recipe is suitable for those who prefer to eat lean meat. Steamed veal cutlets made in a slow cooker turn out tasty and healthy, and they are very easy and quick to prepare. You can serve the product with any sauce you like, but often meat cutlets are prepared with vegetable side dish, for example, with cauliflower or broccoli.

Ingredients:

wheat crackers - 2 tbsp. l.;
salt - to taste;
veal – 200 g;
egg – 1 pc.;
onion – 1 pc.

Cooking method:

Wash fresh meat, cut into small pieces, and grind using a food processor.
Peel the onion, cut into slices, place in the bowl of a food processor, and chop.
Add breadcrumbs to the onion, beat in the egg, and add salt to the mixture. Turn on the equipment, turn the components into a homogeneous mass.
Mix the meat with the onion-egg mixture and form into small balls. Roll the workpieces in breadcrumbs.
Place all products on the bottom of a form intended for steaming dishes.
Place the mold in the multicooker bowl, which is half filled with water in advance.
Cook the dish for 30 minutes, setting the “Steam” mode and closing the lid.
Ready cutlets Place on plates, sprinkle with fresh herbs - this will help give them a unique aroma.

In a saucepan

Number of servings: 8 persons.
Calorie content of the dish: 143 kcal.
Purpose: for lunch.

Instead of a double boiler or multicooker with a steam cooking function, you can also use a regular colander - it needs to be placed on a sized pan. Try making, for example, steamed chicken cutlets, which will taste just as good as fried ones meat dishes. This method of cooking does not spoil the products; they remain tasty and tender, as if they were cooked in a double boiler.

Ingredients:

butter (drain) – 100 g;
egg – 1 pc.;
milk – 100 ml;
breadcrumbs – 100 g;
onion – 1 pc.;
chicken – 700 g;
bread - 3 slices;
garlic – 3 cloves;
pepper, salt - to taste.

Cooking method:

Grind the meat and vegetables a couple of times through the fine attachment of a meat grinder.
Pour milk over the bread; when it softens, put it in a meat grinder.
Beat the egg into the resulting minced meat and add soft butter.
Salt the mixture, season, let it brew for 15 minutes.
Make balls of minced meat and roll in breadcrumbs.
Pour water into the pan. When it boils, place a colander on top and place the formed products on the bottom.
Leave the dish to cook in this way for 40 minutes.

Steam cutlets in the oven

Cooking time: 1 hour.
Number of servings: 10 persons.
Calorie content of the dish: 168 kcal.
Purpose: for lunch.

Baked dishes are loved by many, especially those who are on a diet. Products are prepared with a minimum amount of fat, while the ingredients used retain most of their useful substances. If you want to diversify your diet menu, pay attention to this recipe - it will tell you how to cook steamed beef cutlets in the oven.

Ingredients:

beef – 1 kg;
oil (plant) – 5 ml;
eggs – 2 pcs.;
onions – 3 pcs.;
salt, spices - to taste;
semolina – 50 g.

Cooking method:

Grind the meat and onions through a meat grinder, add spices and salt to the resulting minced meat, and mix everything.
Add eggs and semolina to the meat mixture and mix again.
Place foil on the bottom of a baking sheet and spray it with oil.
Form the product into the desired shape, place it on a baking sheet, and cover with foil.
Bake for 40 minutes, placing the baking sheet in an oven preheated to 180 degrees.

Steamed beef cutlets

Cooking time: 1 hour 10 minutes.
Number of servings: 10 persons.
Calorie content of the dish: 148 kcal.
Purpose: for lunch/dinner.

If you decide to cook steamed cutlets from ground beef, then follow this recipe. It describes the process step by step. Prepare products with the addition butter and softened bread, so they will be especially tender. However, remember when dietary nutrition with a minimum calorie content, these two components still need to be removed from the recipe.

Ingredients:

egg – 1 pc.;
onions – 2 pcs.;
milk – 0.5 cups;
butter (drain) – 50 g;
white stale bread – 2 pieces;
garlic – 3 cloves;
beef pulp – 700 g;
seasonings, salt - to taste.

Cooking method:

Cut the crusts from the slices of bread, pour milk over the crumb.
Wash the meat, dab excess moisture with a napkin, cut into pieces, remove the film and veins.
Grind the meat using a food processor or meat grinder.
Peel the onions, garlic, chop them by hand or mince them with the meat.
Squeeze out the bread and place it in the meat grinder after the beef.
Combine all ingredients, add egg, seasonings, mix. Leave the preparation to brew for 15 minutes.
Form cutlets, roll in breadcrumbs intended for breading.
Steam the products for 45 minutes.

Dietary steamed fish cutlets

Number of servings: 5 persons.
Calorie content of the dish: 88 kcal.
Purpose: for lunch.

To prepare a dish according to this recipe, any fish is suitable, for example, pike perch, cod, pollock. You can also use pink salmon, crucian carp, pike perch, bream, and pike. From these delicious fish cutlets Not a single family member will refuse, but if you are going to feed a small child, then it is better to take the fillet of the fish so that it does not have bones.

Ingredients:

egg – 1 pc.;
dry aromatic herbs, salt - to taste;
potatoes – 1 pc.;
fish ( minced fish) – 500 g;
onion – 1 pc.;
milk – 2 tbsp. l.

Cooking method:

Boil raw potatoes, peel, mash with a fork, mixing with a couple of tablespoons of milk.
Grind the fish in any way.
Chop the onion and mix with fish and potatoes until a soft, juicy mass is obtained.
Form the product into an oblong shape.
Grease the steamer rack with oil and steam for 20 minutes.
Serve with low-fat white sauce or lemon juice.

Steamed cabbage cutlets

Cooking time: 40 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 99 kcal.
Purpose: for lunch.

Not everyone is familiar with the taste of such products, because many people think that cabbage cutlets are edible only when fried. However, they can also be steamed. Here you just need to properly prepare the main ingredient - cabbage. In addition, to brighten the taste of the dish, many housewives roll the cutlets in a mixture of breadcrumbs and sesame seeds.

Ingredients:

oil (vegetable) – 1 tbsp. l.;
onion – 1 pc.;
crackers - 2 tbsp. l.;
semolina – 2 tbsp. l.;
sesame seeds - to taste;
spices, salt - to taste;
fresh cabbage – 500 g;
egg – 1 pc.

Cooking method:

Finely chop young tender cabbage, add salt, and place in a frying pan. Cover the dish with a lid. Turn off the heat when the product becomes soft.
Let the cabbage brew for 5 minutes, then add semolina, spices and mix everything.
Cool the cabbage, then beat in the egg and mix again.
Form cutlets and roll them in a mixture of breadcrumbs and sesame seeds.
Place the cutlets on the grates of a steamer (there is no need to grease them, because the cabbage was fried with oil).
Leave the dish to cook for 15 minutes.
Serve topped with sour cream.

Chicken

Cooking time: 50 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 175 kcal.
Purpose: for lunch.

Very tasty and tender dietary steamed chicken cutlets are made from the loin part of the bird. Such products, made using a double boiler, are suitable even for very young children - many kids love to eat them with mashed potatoes, porridge, pasta or stewed vegetables. Find out how to prepare a meat-based and satisfying lunch.

Ingredients:

garlic – 1 clove;
sour cream – 1 tbsp. l.;
pepper, salt - to taste;
milk – 0.5 cups;
onion – 1 pc.;
breast – 1 pc.;
egg – 1 pc.;
breadcrumbs (or stale White bread) – 100 g.

Cooking method:

Rinse the breast well, blot dry, remove the bones.
Pour milk over crackers or bread.
Chop the peeled onion into slices.
Squeeze the bread and chop it together with the fillet and onion slices. It is better to use a blender for grinding.
Chop the garlic using a fine grater.
Add sour cream, seasonings, garlic to the minced meat, mix.
Make small pieces and place them on the steamer rack.
Cook for 30 minutes.
Serve with any side dish you like.

Steamed oatmeal cutlets

Cooking time: 30 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 100 kcal.
Purpose: for lunch/dinner.

If household members do not like useful food oatmeal, then this recipe for making steamed oat cutlets will help you out a lot. Products are prepared based on cereal, eggs, and bouillon cubes. Many more housewives add spices to the minced meat, which makes the taste brighter. The dish goes well with fresh cucumbers and tomatoes - a great option for a light dinner.

Ingredients:

eggs – 2 pcs.;
chicken bouillon cubes – 2 pcs.;
water – 2 glasses;
oil (plant) – for lubrication;
salt - to taste;
cereal – 2 cups;
sour cream - for serving.

Cooking method:

Bring water to a boil, dissolve the cubes. Pour the flakes into the liquid, stir, then remove the dish from the heat.
After letting the flakes sit for 5 minutes, beat in chicken eggs, mix until smooth.
Grease the bottom of the steam pan with a small amount of oil, and place balls made from oatmeal onto it.
Steam the products for 15 minutes.
Place the cutlets on plates, pour sour cream over each serving.

Video

Found an error in the text? Select it, press Ctrl + Enter and we will fix everything!

Discuss

There can be several reasons for steaming food:

desire to eat wholesome and healthy food;
exacerbation of gastrointestinal tract disease;
interest in new ways of cooking.

When processing food in a double boiler, most of the nutrients and vitamins remain in the food. When cooking food in water, some of the nutrients are boiled into the broth.

The difference between cooking food by steaming and cooking in water is as follows. The boiling point of water is 100 °C, and steam in modern combi ovens reaches 120 °C. This allows you to cook food much faster than in the usual way in water. If you install a steam cooking device in a hermetically sealed pressure cooker, you will get a primitive combi oven. It cooks much faster due to the high pressure, reaching several atmospheres, and the high temperature of the superheated steam.

Processing food with steam is more delicate compared to cooking in water in the usual way.

There is no fundamental difference between an electric steamer and a homemade one, assembled from suitable utensils. In an electric and homemade steamer, products are processed with superheated steam.

Homemade steamers made from improvised materials

To quickly check the effect of steam on food, you need to take a pan of any diameter, tighten the top with gauze and secure it so that the future dish does not fall. Place on gauze necessary products, cover with a lid and put on fire. There is one advantage here. Although this product is primitive, it can be made quickly and you can get steam for processing food on a gas or electric stove.

Remember: dishes in a double boiler take longer to cook than in the usual way in water.

Steamer made of gauze and saucepan

Use a transparent lid, this makes it easier to observe the cooking process. Under the dome of the lid, the steam will condense and flow back into the pan.

Tip: To improve the taste, add aromatic spices to the water. Cumin, parsley, dill will add new flavor shades. Because there is nowhere to put the truth, food in a double boiler turns out bland.

Second use of the colander

If you have a pan of suitable diameter and a colander, use it instead of gauze. This scheme will be better than gauze. In fact, a store-bought steamer consists of two pans. A smaller one with holes for steam passage is inserted into the larger one. The interior is equipped with convenient handles for maintenance. Note the insert into the pan.

Stainless steel steamer insert

If there is a suitable stainless steel container that you don’t mind, a home craftsman can turn it into a double boiler by drilling holes.

Cookware manufacturers offer their own options for steaming dishes. To do this, you need to buy an insert consisting of petals with holes. It has the ability to adjust the diameter and can be inserted into any dish. The petals are movable, mounted on one axis and can be folded, changing their diameter. Insert this device into the dish, add a small amount of water and you are ready to cook.

Steamer for pan

Tip: To improve the taste, cooked meat products can be deep-fried. They will receive golden brown crust and save everything nutritional properties and vitamins.
Stainless steel insert
Special attachments are sold in stores. This device is placed on top of the pan and covered with suitable lids. The cooking technology is the same as described above.
Pot attachment
In order not to buy expensive equipment, you can buy a special insert for steaming food. It has holes drilled in the bottom and walls to allow steam to penetrate.
Industrial stainless steel insert
And a very simple option. Take an ordinary metal sieve for sifting flour, place it in a bowl, insert the necessary products and cover with something. Pay attention to the water level. It should not touch the sieve, otherwise it will be cooking in water.
Any housewife can make a double boiler at home using improvised materials. Compared to purchased products equipped with automation, a homemade steamer made by a home craftsman loses. It is not so convenient to use, it will take longer to cook than a store-bought one, but this will not affect the quality of the prepared dishes. Another disadvantage is that you need to keep the homemade device under supervision at all times so that the water does not boil away. But there are still more advantages. The biggest plus is that you don’t have to spend money on expensive equipment.

How to cook delicious cutlets

An article about different methods of steaming cutlets with and without a steamer. A simple recipe and ways to prepare cutlets using it in different ways.

20 pcs.

1 hour

220 kcal

5/5 (4)

Many people know that fried foods are harmful to your figure and health. For people with diseases of the digestive and cardiovascular systems, fatty fried foods are generally prohibited. But you shouldn’t give up your favorite cutlets because of this? Of course not, because you can easily do without frying! I'll tell you how to cook delicious steamed minced meat cutlets that will be good for your health and your figure. Steamed cutlets can be prepared step by step and from the usual minced pork and beef, you can make minced meat from chicken breast, or turkey fillet.

I started cooking steamed cutlets myself after I decided to take care of my figure, and I have never regretted it. If you think that you need to have a double boiler for this, then you are mistaken. Cutlets can be steamed in a pressure cooker or in a slow cooker, but... I tried a lot different ways, and my favorite way to cook steamed cutlets without a steamer is to use a regular saucepan and a colander. Next, I will tell you how to do this correctly and how long to steam the cutlets.

Kitchen appliances

Depending on which cooking method you choose, you will need different utensils. In any case, you will need a plate and spoon.

To cook the cutlets in a steamer, you only need a steamer.
To cook the cutlets in a water bath, you will need a saucepan and a colander.
To prepare steamed cutlets in a frying pan, you only need a frying pan with a lid.

Required Ingredients

We'll take the simplest one dietary recipe steamed cutlets.

You can use other ones you are used to classic recipes cutlets with the addition of eggs and bread, but in our case, such cutlets will be very tasty.

Cooking sequence

In a steamer

This is the easiest way I know to cook steamed cutlets. Just mix all the ingredients and mix well. Roll into cutlets and place in a steamer for 35 minutes. She will do everything for you. The cutlets will turn out juicy and spicy.

In a saucepan

And this is the easiest way to cook steam cutlets without a steamer. To do this, take a pan and fill it about a third with water. Place a colander on top and place the cutlets in it. Cover with a lid and cook for 40 minutes on low heat.

In a frying pan

If you absolutely cannot without frying the cutlets, then in this case you need to pour a little vegetable oil in a frying pan, and when it is hot, place the cutlets and fry a little on both sides. If you are making fried cutlets, then you need to fry it in another frying pan and add it to the cutlets. Then everything is filled with water to the brim. The cutlets should simmer on low heat for about 40 minutes. If necessary, you can add a little water during cooking.

Bon appetit!

Video recipe for cooking cutlets in a double boiler

Now let’s see how a professional makes such cutlets in a good double boiler, and compare how his method differs from ours. I think nothing!

Cutlets are a dish that can be eaten with any side dish. The best side dish for steamed cutlets is vegetables: for example, you can cook vegetable stew or rice with vegetables. It will be delicious if you serve the cutlets with any porridge or boiled potatoes. It's better not to combine them with fried potatoes, because then the whole point of cooking them is lost. You can simply eat a couple of cutlets with vegetable salad and bread, because it’s quite filling.

If steamed cutlets seem too lean and tasteless to you, you can prepare a light sauce for them or

Steamed cutlets are very simple dish, but there are still a couple of secrets on how to make them even better:

If your cutlets are falling apart and you don’t want to add bread, you can replace it with oatmeal.
If you add onions, it is better to grate them or even grind them through a meat grinder.
To make the cutlets juicier, at the end of cooking the minced meat, add frozen herbs or ice, broken into small pieces.
If you use several types of meat for minced meat, the cutlets will turn out tastier and richer.

Other options

Steamed cutlets can be made from anything: or you can simply add filling to the cutlet. Their main idea is to remove excess fat and help protein be better absorbed, and therefore be healthy, but remain tasty. Therefore, you can find many recipes for cutlets that can be steamed. But remember - steam cutlets have different time preparations, depending on what they are made of. So how long should you cook steamed cutlets? Fish ones cook the fastest - 10-15 minutes. Chicken and turkey - on average 20-25. Pork, beef and veal cutlets can be cooked in 30 minutes.

Steamed vegetables are a nutritious and quick to prepare dish. There are several ways to prepare them, and you don't need any special utensils to do it. You can prepare a delicious, nutritious and colorful dinner using a steamer, a saucepan with a lid or a microwave.

Steps

Selection and preparation of vegetables

Choose your vegetables. While almost any vegetable can be steamed, some are better suited than others, and they all require different amounts of time. Broccoli, cauliflower, carrots, asparagus, artichokes and green beans They are easy to steam and are perfect for this method. However, if you want to get creative, add some potatoes or radishes! Here are the steaming times for some vegetables:

Divide vegetables according to cooking time. Since some vegetables take longer to steam than others, it is advisable to separate them. As a result, you won't end up with some vegetables becoming overcooked and too soft, while others remain tough and soggy in the middle. You can cook different vegetables together, but sometimes you should separate them in the steamer so that you can easily remove the vegetables that cook faster.

For example, potatoes take much longer to steam than green beans, so it's best not to steam them together.
To make dense vegetables cook faster, you can cut them into smaller pieces.

Cooking vegetables in a steamer

Heat water in a double boiler. Pour 2 cups (0.5 liters) of water into the steamer and bring it to a boil over high heat. When the water begins to boil, close the steamer so that the desired temperature is established inside.

To close the steamer, simply place the lid on the top pan that rests on the bottom pan filled with water.
Steamers may require different amounts of water, depending on the size of the pans. As a rule, the water should cover the bottom of the lower pan by 2.5–5 centimeters and should not reach the vegetables located in the basket.

Place vegetables in the steamer. Once the water begins to boil and emit steam, add the prepared vegetables to it. After this, cover the steamer again and reduce the heat to medium.
- If you're steaming more than one type of vegetable, remember that they cook at different rates, so be sure to separate them into separate groups so you can more easily reach the already-cooked vegetables.
- To protect your hands from the hot steam, transfer the vegetables to a bowl rather than placing them in the steamer with your hands. You can also wear oven mitts or cover your hands with a kitchen towel.
Did you know? There are many on sale various types steamer. Some have multiple steaming compartments, making it easy to separate fast and slow-cooking vegetables.

Let the vegetables steam for a few minutes. Once you place the vegetables in the steamer, cover it with a lid and wait a few minutes. Wait the minimum recommended time before you start checking the vegetables.
- If you're not sure you can judge the time correctly, set a timer. Most quick-cooking vegetables can be checked in about three minutes.
Poke the vegetables with a knife or fork to check if they are done. After the minimum recommended time has passed, open the steamer and pierce the thickest parts of the vegetables with a knife or fork. If a knife or fork goes into them easily, they are ready. Otherwise, cook them for another 1-2 minutes, then check again.
- Smaller pieces will cook faster than larger pieces, and some vegetables will cook faster than others. For example, green beans, cauliflower florets and asparagus spears cook faster than potatoes or uncut small carrots.
Remove only those vegetables that have become soft. If you are dealing with different vegetables or pieces of different sizes, remove those that are ready and leave the rest in the steamer. To remove vegetables from the steamer without getting burned, use tongs or a slotted spoon. Place the cooked vegetables in a plate and cover to keep them warm.

Season and serve vegetables. Transfer all cooked vegetables to a serving dish. Add to taste olive oil, salt and pepper. You can also sprinkle it on vegetables for extra flavor. lemon juice. Now the vegetables can be served.
- Steamed vegetables go well with any meat; they can be served with cheese or green sauce, or without anything. Steamed vegetables are very healthy, so it's best not to add too much seasoning - they're delicious and nutritious on their own!
Using a saucepan with a lid
1. Take a deep saucepan that will fit all the vegetables you have chosen. It should be large enough to accommodate all the vegetables. In addition, the pan should have a tight-fitting lid that will trap steam. It is best to use a pan that you can fill ¾ full with vegetables, and at the same time there will be room on top for steam and condensation settling under the lid.
  
  Pour water into the pan until it covers the bottom by about 1.5 centimeters. This will be enough to create steam, but the vegetables will not cook in the water and the nutrients will not be washed out of them. In addition, a thin layer of water will prevent the vegetables from burning and sticking to the bottom of the pan.
  - If the lid does not fit tightly to the pan and does not retain steam well, you will need a little more water. Try using different amounts of water and see what works best for your pan.
2. Arrange the vegetables in the pan according to their cooking time. If you are dealing with multiple types of vegetables, place vegetables that take longer to cook in the bottom of the pan. Place vegetables that cook faster on top. In this case, you can easily get ready-made vegetables first.
  - For example, you can put a layer of potatoes at the very bottom, then place cauliflower, and put asparagus on top.
3. Cover the pan with a lid and place it over medium-high heat. Once you've added the vegetables to the pot, cover it tightly with a lid and turn on the heat. It shouldn't be too strong. Touch the lid occasionally to check the temperature. If the lid becomes too hot to the touch, the water has boiled and released steam.
  - Resist the urge to lift the lid and check if there is enough steam inside the pan, otherwise you will release the heat and ruin the cooking process.
  - If you're worried about burning your fingers on the hot lid, get a saucepan with a glass lid through which you can watch the water boil and evaporate. If necessary, you can momentarily move the lid slightly and check if steam is coming out from under it.
4. Turn the heat to low and set the timer for the recommended time. When the water starts to steam, turn the heat to low. Cook vegetables for the minimum amount of time recommended for their type and size, then insert a knife into the thickest parts to check.
  - Vegetables should be soft, but quite elastic. In addition, they should have a shiny and bright appearance.
  - If the vegetables need more time, re-cover the pot and wait 1-2 minutes, then check again.
5. Remove vegetables from heat and serve. When the vegetables are ready, remove them from the pan and serve them however you like. For example, you can water vegetables cream sauce or add olive oil and some seasoning. Eat vegetables on their own or serve them as a side dish to your main course.
  - To protect your hands, remove vegetables from pan using tongs or a slotted spoon. If all the vegetables are ready at the same time, you can take the pan with oven mitts and pour its contents into a colander.
  - If the vegetables are cooking at different rates, you may need to transfer the faster-cooking vegetables to a sealed container to keep them warm until the others are cooked.
  Advice: Chances are there won't be much water left in the pan when the vegetables are done. Otherwise, the remaining water can be added to vegetable broth or even water your indoor plants with it - they will benefit from the nutrients it contains!