Which vegetables taste best steamed?

Broccoli, cauliflower, carrots, asparagus, artichokes, zucchini and green beans are great choices because they’re sturdier and won’t turn to mush too easily. Leafy greens baby bok choy, spinach and Chinese broccoli also steam up nicely but take less time.

You can’t boil water, and if you’re after a nice brown finish on your meat (think of a nice roast or your Thanksgiving turkey), you’re not going to get that with a steam (only) oven. That’s why many models come with a combination of convection and steam capabilities.

Steam can warp unsealed floors, melt plastic, and cause laminate floors to swell. Don’t steam clean these surfaces. Other surfaces on the do-not-clean list: cold windows, unglazed tile, those covered in water-based paint, and delicate surfaces. Read the steamer’s instructions for surfaces to skip.

You can steam a wide variety of foods, including vegetables, chicken, and shellfish. For added flavor, steam food on a bed of herbs, scallions, lemon slices, or greens. Leafy greens — such as spinach or mustard greens — and shellfish, such as mussels and clams, are terrific possibilities for steaming.

Most steam ovens are quite small and compact between microwave sized and the size of a full stove. They come with a detachable reservoir for the water and do not need to be connected to a water supply. Steam ovens are capable of reaching temperatures of between 212 degrees and as high as 570 degrees.

Most cottons, silks, wools and polyesters can be steamed. Waxed jackets, suede and materials that could possibly melt, like plastic, should not be steamed. If you are unsure about a material, check fabric care labels for advice. You can also test out by steaming a small corner of the fabric.

Boiling broccoli cooks away some of the vitamins and minerals. Steaming vegetables preserves more nutrients than boiling, and it softens broccoli without adding fat, This helps you get the most nutrition with the lowest possible caloric intake while still producing an attractive flavor.

Cooking (Or Not Cooking) Broccoli To Protect Its Nutritional Riches : The Salt Cooking broccoli too long destroys the beneficial enzyme that breaks down chemicals into cancer fighters. The best way to eat it is raw or steamed for just two to three minutes, a nutrition expert says.