First, don’t overfill your steamer basket. Crowding makes for uneven cooking. Give your veggies some breathing room—they’re not on a packed subway.
Second, check them early. Most veggies are done when you can pierce them with a fork but they still have a bite. Mushy is the enemy.
Finally, season after steaming. Hazy steam washes away salt and spices. Toss them with your favorite flavors right when they come out, while they’re hot and ready to absorb everything.
The Weirdest Thing I Steamed (And Loved)
I once steamed frozen peas directly. Yes, frozen peas. Two minutes in a steamer basket, and they were sweet, bright, and ready to go into a salad. Honestly, why don’t more people do this?
Also, cabbage wedges steam beautifully. Don’t knock it until you’ve tried it—drizzle with apple cider vinegar and watch your problems disappear. Okay, that’s an exaggeration, but close enough for a Tuesday.
