Tips for Perfect Steaming

• Always choose top-quality foods. Steaming enhances all flavours and aromas – even the unpleasant ones – so only use it for fresh, unblemished vegetables, lean meats and fruit that is just ripe but never over-ripe.
• Choose foods of the same size or cut them into even-sized pieces, when necessary, so they take the same time to cook.
• Make sure there is enough space in the steamer to allow the steam to circulate all round the food.
• Arrange foods in an even layer. If they are mounded up or tightly packed, they will take much longer to cook.
• Always defrost meat, fish and poultry before steaming.
• Ensure the lid of the steamer is a secure fit so steam does not escape.
• Top up with boiling water or cooking liquid as necessary to prevent it boiling dry. Unless you are using an electric steamer, you should never add cold water or the temperature will drop, steam will be reduced, cooking time will be lengthened and texture and colour may be spoiled.
• If using plain water for steaming (and not adding foods to cook in the water), add a little lemon juice or vinegar. This will prevent the pan from discolouring during long periods of steaming.
• Never let the steaming liquid in the base of the steamer come into direct contact with the foods being steamed or the results will be soggy and disappointing.
• At the end of cooking time, check to see if the food is done. If not cooked to your liking, steam for longer.
• If using a tiered steamer, put the foods that take the longest cooking time in the bottom tiers and the more delicate ones in the top tiers. If necessary, add foods that take a shorter time when the other foods are partially cooked.

Cooking a complete meal in a steamer

It is perfectly possible to cook a complete meal, using an electric steamer or a tiered steamer over a saucepan. Always remember that the foods that take longest to cook should be in the bottom tiers and should be put on to cook first. You then add the other foods in other tiers later to ensure everything is ready at the same time.

If using a saucepan with a tiered steamer on top, potatoes (for instance) can be boiled directly in the water while other foods are steamed over the top. (You can’t do this with an electric steamer, as you can’t put any foods actually in the steaming water in the base.)

Many of the recipes in this book tell you how to cook accompaniments at the same time as the main course. If you want to cook a dessert too, you can either put it on to cook while you eat the main meal or, if it is to be served cold, steam, then cool and chill it before cooking the rest of the meal.

Reheating in a steamer

Steaming is the ideal way to reheat foods – everything from a shepherd’s pie to bread rolls or a plated meal. The only important thing to remember is that food must be in a dish that fits in a steamer tier, or will sit snugly on top of a saucepan of simmering water.

Always make sure the food is piping hot throughout. The steaming time will depend on the quantity and density of the food – if it is piled up or tightly packed, the heat will take longer to penetrate.

To test if food is hot: Push a knife down through the centre of the reheated food. Hold for 5 seconds, then remove. The blade should feel burning hot. If not, steam for a little longer.

Reheating times

Different items take different lengths of time to reheat completely. The following list gives general guidance, but do always test with a knife before serving.

• Family-sized made-up dish: Cover tightly with foil. Place in a steamer tier or on a dish over a pan of simmering water. Cover with a lid and steam for about 30 minutes or until piping hot throughout. The time will depend on the density of the food.
• Plated meal: Put the meal on its plate over a pan of simmering water. Invert another plate over the top, or cover with a saucepan lid or foil. Make sure the food is covered completely. Steam for about 10 minutes or until piping hot throughout.
• Bread rolls, flour tortillas, pancakes, etc: Wrap tightly in foil and place in a steamer tier, or place on a plate or in a shallow dish over a pan of simmering water. Cover with foil, then a lid. Steam for about 5 minutes or until piping hot.

Keeping food warm

Once reheated, foods can also be kept warm in the same way. Make sure the heat source is turned down as low as possible once the food is hot and make sure the water does not boil dry.

Safety first

• Steam can cause severe scalding, so it is essential that you take great care when handling a steamer.
• Always use oven-gloves when lifting off the steamer tiers.
• Be careful when lifting off the steamer lid, unwrapping foil parcels or uncovering basins of steamed food. The steam inside will billow out and can easily burn your hands or face.
• Always use a kettle to top up boiling water in a saucepan during steaming. The spout will limit the possibility of splashing. Take extra care if you’ve let the pot boil completely dry – the hot water will splutter when you pour it into the container.

Basic food hygiene

• A hygienic cook is a healthy cook – this applies whatever method of cooking you are using, so please bear the following in mind when you’re preparing food for steaming.
• Always wash your hands first and don’t lick your fingers, then touch food.
• Always wash and dry fresh produce before use.
• Don’t keep tasting and stirring with the same spoon. Use a clean spoon every time you taste the food.
• Don’t put raw and cooked meat on the same shelf in the fridge. Store raw meat on the bottom shelf, so it can’t drip over other foods. Keep all perishable foods wrapped separately. Don’t overfill the fridge or it will remain too warm.
• Never use a cloth to wipe down a chopping board you have been using for cutting up meat, for instance, then use the same one to wipe down your work surfaces – you will simply spread germs. Always wash your cloth well in hot, soapy water and, ideally, use an anti-bacterial kitchen cleaner on all surfaces too.
• Always transfer leftovers to a clean dish and cover with a lid, clingfilm (plastic wrap) or foil. Leave until completely cold, then store immediately in the fridge. Never put any warm food in the fridge.
• When reheating food, always make sure it is piping hot throughout, never just lukewarm.
• Don’t re-freeze foods that have defrosted unless you cook them first. Never reheat previously cooked food more than once.

Your storecupboard

If you keep your storecupboard well stocked, you will always have the ingredients to hand to rustle up interesting meals at a moment’s notice. This list includes most of the basics but you need only stock those items you would use regularly.

Packets and jars

• Baking powder
• Bicarbonate of soda (baking soda)
• Cocoa (unsweetened chocolate) powder
• Coffee, instant
• Cornflour (cornstarch)
• Couscous and/or bulgar (cracked wheat)
• Drinking (sweetened) chocolate powder – an instant chocolate drink powder, with added milk powder is good
• Flour – plain (all-purpose), self-raising (rising) and wholemeal
• Pasta – macaroni and/or other shapes, spaghetti, lasagne sheets, stuffed tortellini
• Rice – long-grain, risotto and pudding (round-grain)
• Sugar – caster (superfine), granulated, light and dark brown, icing (confectioners’)

Herbs, flavourings and condiments

• Cranberry sauce
• Dried herbs – basil, chives, oregano, thyme, mint, sage, mixed herbs and bouquet garni sachets
• Dried onion flakes and dried red and green (bell) peppers – these are not vital but they’re great for brightening up rice or pasta and they keep for ages
• Dried milk powder (non-fat dry milk)
• Garlic purée (paste) – use about 1 cm/1/2 in per garlic clove or to taste
• Honey, clear
• Horseradish sauce or cream
• Lemon juice – not vital but a bottle will keep in the fridge for ages and is better than vinegar in many recipes
• Marmalade
• Marmite or other yeast extract
• Mayonnaise
• Mustard – made English, Dijon and grainy
• Oil – sunflower, corn or groundnut (peanut) and olive, plus speciality ones like sesame and walnut for flavouring
• Pepper – peppercorns in a mill and ready-ground white
• Redcurrant jelly (clear conserve)
• Salt
• Spices – ground cinnamon, ginger and mace, cumin, turmeric, grated nutmeg, cayenne and/or chilli powder, paprika
• Stock cubes – vegetable, chicken, beef
• Table sauces – ketchup (catsup), brown, Worcestershire, soy and Tabasco, plus sweet chilli for dipping
• Tomato purée (paste)
• Vinegar – red or white wine or cider, balsamic, malt

Cans

• Baked beans
• Corned beef
• Custard, ready-made
• Fish – mackerel, pilchards, sardines, tuna
• Fruit – pineapple is very useful in cooking
• Ham
• Peas, carrots, green beans – useful for recipes and also for quick accompaniments
• Pulses – red kidney beans, butter (lima) beans, cannellini beans, etc.
• Rice pudding
• Soups – condensed mushroom, chicken and tomato are ideal for sauces
• Sweetcorn (corn)
• Tomatoes

Perishables

• Butter and/or margarine – I use a reduced-fat olive oil spread, suitable for cooking as well as spreading, plus hard block margarine for making pastry (paste)
• Eggs
• Bread loaves, rolls, pitta breads, naan, etc. – store in the freezer and take out when required
• Cheese – Cheddar and grated Parmesan, plus others as you need
• Yoghurt – plain for sauces and dressings and to eat with breakfast cereal or honey; fruit varieties for dessert
• Milk – cartons of milk can be frozen but they take ages to thaw and will need a good shake once defrosted
• Vegetables, frozen – mixed diced, plus peas and beans