Things about steaming vegetables; the difference in the texture while the process of breaking down the fibers during the steam cooking process. It is like working with different paint brushes to create a masterpiece in painting. For an example, take potato mochi; the mochi would be more chewy when steamed vs being boiled.

The amount of the heat from the steam or boil water is so important here, as the success in making the boba in a boba tea drink as the shop owner would tell you. With so many types of vegetable depending on their toughness and textures that would create under heat, there is so much variety you can bring to the dishes by just mastering this method of cooking.

Broccoli is one of the most common types of vegetable being steamed in restaurants and at home cooking. As you can tell, not everyone agrees on how soft the broccoli should be when it comes out of the steam. This is up to the taster’s preference, like a steak; well steam or rare.

Eggplants are another one that would provide a hot topic here for steaming, many cuisine steamed egg plants to get the proper soft texture the recipes required.

The list would go on and on, one of the best way to keep up is sign up with Whatmenu to create and manage your steam veggie recipes, cooked just the way you like it!