How to Cook in a Large Steamer

Steaming is an easy and healthy way to prepare meats, fish, rice and vegetables. All that's needed for this method is a steamer pot, a source of heat and water. Steaming retains vitamins and nutrients that can be lost through boiling, oven baking or frying your food, and it avoids the greasy texture -- and high fat content -- of foods prepared in cooking oil. If not overcooked, steamed foods also retain their full flavor, color and texture.

How to Cook With a Large Steamer Pot

• 1

  Fill your steamer pot with water, making sure that the surface of the water is at least 1 inch below the bottom screen or insert that holds the first layer of food. Make sure you have enough water to withstand the fast rate of evaporation when the water is boiling. You want consistent temperature and steam in a large pot, so it's best to heat the water to boiling before adding the food to the pot.

• 2

  Add a bouillon cube, beef or chicken stock or spices to the water to impart a more intense flavor to the food. You may also marinate the food before steaming using ingredients such as spices, wine and olive oil.

• 3

  A large pot will have room for two or more inserts. Place the food to be steamed in the inserts, making sure the lid is secured tightly over the food compartment. Food that needs a longer cooking time should be placed in the bottom insert. Keep the water boiling and add more if necessary as it evaporates.

• 4

  Check the food after an interval of about five minutes to see how quickly it is cooking. Steaming creates intense heat that surrounds and permeates the food and cooks it rather quickly. If you want "al dente" vegetables that keep their crispness, you won't need more than about five minutes before the food is done. Large pots require a bit more steaming time than small pots, as a smaller container generates a higher concentration of steam and a higher temperature.