english-12
Steaming Chart
Steaming foods is healthy.
It requires no fats or oil and fewer nutrients are lost. Place
rack Up or Down depending upon the amount of water used. Keep food on rack above
the water.
Food
Amount
Amount of
water
Pre- prep
Cooking
Time
Vegetables
Artichokes
4 to 6
1 liter
Whole/
trimmed
40 – 50
minutes
Asparagus
0.5 Kg
2 ½ cups
Whole/
trimmed
4 to 7 minutes
Broccoli
1 bunch
3 cups
5 cm (2-inch)
florets
8 – 10 minutes
Baby carrots
or 4 cm (1 ½
inch) pieces
0.5 Kg
3 cups
Peeled and
trimmed
9 – 11 minutes
Cauliflower
1 medium
head
3 cups
5 cm (2-inch)
pieces
10 - 12
minutes
Corn on the
cob
4
3 cups
15 cm
(6-inches)
13 – 15
minutes
Green beans
0.5 Kg
2-½ cups
Whole/
trimmed
8 – 10 minutes
Snow peas
0.5 Kg
2-½ cups
Whole/
trimmed
3 – 4 minutes
Small new
Potatoes
0.5 Kg
3 cups
Whole
17 – 20
minutes
White or
Yukon Gold
potatoes
350 g
3 cups
Quartered
18 – 22
minutes
Sweet
Potatoes
350 g
3 cups
Cut in 4 cm (1
½-inch) pieces
10 – 15
minutes
Yellow squash
or zucchini
0.5 Kg
2-½ cups
Thickly sliced 7 – 9 minutes
Poultry
Chicken
breasts
700 g
3-½ cups
Whole
16 – 20
minutes
Eggs
8
3 cups
Whole in shell
25 minutes
Fish
Lobster tails
Large
2-½ cups
In shell
6 – 9 minutes
Large Shrimp
0.5 Kg
2-½ cups
Peeled and
deveined
4 – 5 minutes
Salmon
0.5 Kg
2 ½ cups
Cut in serving
size pieces
8 – 12 minutes
