technique top-up.
Picking up STEAM
BE A BETTER COOK
If you thought steaming was just something for vegetables destined for the side of your plate, the food team’s Pollyanna Coupland has news for you: it’s actually one of the most versatile, exciting techniques in cooking. Polly’s beautifully colourful, flavour-packed recipes will have you raring to go full steam ahead
RECIPES AND FOOD STYLING POLLYANNA COUPLAND
Steamed Vietnamese coffee cakes
PHOTOGRAPHS INDIA WHILEY-MORTON
A year ago a friend of mine came over and cooked me Chinese steamed eggs, seasoned simply yet perfectly with just a splash of soy sauce and sesame oil, then sprinkled with sliced green spring onions. The pure flavour and light, silky texture were heavenly, and got me thinking – I’ve been seriously neglecting my steamer. It may not have the high-tech appeal of a sous-vide machine or the wow-factor of live fire cooking, but the speed, ease and pure flavour steaming provides are good reasons to let this quietly brilliant cooking method take centre stage.
A VERSATILE TECHNIQUE
Of course, many Southeast Asian cuisines harness the power of steam expertly, from everyday cooking to special occasion dishes; they really know what they’re doing. Here in the UK, our steaming speciality is traditional puddings and suet pies, and although they’re delightful in their own right, I reckon we’re missing a trick when it comes to the lighter dishes.
In the UK a steamed vegetable is often served as the ‘healthy’ option, with a knob of butter if you’re lucky. So I wanted to create a series of recipes to show off the versatility of steaming, from steamed salads and showstopping sides to indulgent desserts and amazing three-ingredient dinners.
LOCKING IN THE GOODNESS
We often favour boiling our vegetables, which causes some of the flavour and nutrients to be lost to the water, whereas steaming keeps more of that flavour in. You’re already halfway there if you’re getting the most flavour out of fresh, seasonal veg, but whipping up a quick dressing or flavoured butter as they steam takes them to another level.
Steaming also transforms the texture of vegetables: fluffy sweet potatoes turn wonderfully fudgy, and a firm bulb of fennel somehow turns into something gently crisp and juicy. It’s magic.