In the Kitchen...Steamers

When Myrna started steaming vegetables enthusiastically, I purchased a steamer and have been doing the same.  I was amazed how quickly they steam. 

When I want to steam very small amounts or a half-dozen eggs or less, I like my cheap, $10 stainless steel steamer I purchased at my grocery that expands to fit a variety of pans.  It is sturdy, goes through the dishwasher, doesn’t stain, and folds up very small for storage.  It works in pressure cookers or instant pots too.
The directions for steaming eggs, which is the perfect way to get easy-to-peel eggs, are HERE.
I always steam potatoes now too, they are never soggy!

When I want to steam large vegetables, like broccoli, cabbage or cauliflower, I use my 2 quart stainless steel steamer that comes with a pan, insert and glass lid.  I can use the pan alone too.  
I prefer the steamer for plain vegetables.   However, that said, sometimes you want the flavor of broth or wine with your vegetables, and you need to know that cooking time as well.  Here’s a quick reference chart that I keep posted in my kitchen, inside a cabinet door.  I use the shortest cooking time for crisp-tender vegetables.

Minutes to Prepare Common Vegetables

Vegetables	Steam	Microwave	Cook in Liquid	Bake, stir fry
Asparagus	8 to 10	4 to 6	5 to 12	Stir-fry pieces 5
Green beans	5 to 15	6 to 12	10 to 20	Stir-fry 3 to 4
Lima Beans	10 to 20	8 to 12	20 to 30
Beets	40 to 60	14 to 18	30 to 60	Bake 60 at 350°F
Broccoli spears	8 to 15	6 to 7	5 to 10
Broccoli flowerets	5 to 6	4 to 5	4 to 5	Stir-fry 3 to 4
Brussels sprouts	6 to 12	7 to 8	5 to 10
Cabbage wedges	6 to 9	10 to 12	10 to 15
Cabbage shredded	5 to 8	8 to 10	5 to 10	Stir-fry 3 to 4
Carrots, whole	10 to 15	8 to 10	15 to 20	Bake 30 to 40 at 350°F
Carrots, sliced	4 to 5	4 to 7	5 to 10	Stir-fry 3 to 4
Cauliflower, florets	6 to 10	3 to 4	5 to 8	Stir-fry 3 to 4
Corn on the cob	6 to 10	3 to 4	4 to 7
Corn, cut	4 to 6	2 per cup	3 to 4	Stir-fry 3 to 4
Eggplant, diced	5 to 6	5 to 6	5 to 10	Bake 10 to 15 425°F
Mushrooms	4 to 5	3 to 4	3 to 4	Stir-fry or broil 4 to 5
Onions, whole	20 to 25	6 to 10	20 to 30	Bake 60 at 400°F
Onions, pearl	15 to 20	5 to 7	10 to 20
Peas	3 to 5	5 to 7	8 to 12	Stir-fry 2 to 3
Green peppers	2 to 4	2 to 4	4 to 5	Stir-fry 2 to 3
potatoes, whole	12 to 30	6 to 8	20 to 30	Bake 40 to 60 at 400°F
Potatoes, cut up	10 to 12	7 to 8	15 to 20	Bake 25 to 30 at 400°F
Spinach	5 to 6	3 to 4	2 to 5	Stir-fry 3
Squash, sliced	5 to 10	3 to 6	5 to 10
Squash halves	15 to 40	6 to 10	5 to 10	Bake 40 to 60 at 375°F
Tomatoes	2 to 3	3 to 4		Bake 8 to 15 at 400°
Zucchini	5 to 10	3 to 6	5 to 10	Broil halves 5