I’ve recently become obsessed with steaming my vegetables. I realize this is not a particularly exciting revelation — but it’s like I’ve discovered an entire new method of cooking. I mean, it was always there, and I’d steamed before, but all of a sudden it’s actually delicious and wonderful.
Part of the change is in equipment. I got a set of Chinese steamers from “Chef JoAnna”:http://chefjoanna.com two Christmases ago and, to be honest, never really used them. Well, last Christmas I got a wok, into which the steamers fit nicely. So now they’re fun to use! And the vegetables they turn out are delicious — tons of flavor.
I throw spices in the steaming water too, which is fun. A smashed clove of garlic always works well, as do black pepper, thyme, and cardamom. I wonder if I could add a little peanut oil and get any effect from that? It’s not water-soluble but maybe the droplets could carry some oil?
Or would that defeat the whole point of steaming? Probably.
I’ll have something interesting to say later, but, for the moment, I mean it when I say: try steaming. It’s tasty!