How To Steam Broccoli In 3 Simple Ways Without A Steamer

While roasted broccoli is our preferred way to eat this vegetable, steamed broccoli has its advantages. It is crisp, simple, quick to prepare and, if properly cooked, bright and fresh. But if you’re highly selective about what’s in your kitchen cupboard (or if you misplaced your steamer a few years ago) , you’ll have to find another way to harness the power of steam. Simple. Here’s how to steam broccoli without a steamer-more importantly, we’re going to show you three different techniques, so you can choose what works for you.

First of all, what is cooking?

Steaming is a cooking method that, surprisingly, uses hot steam to heat food. A quick review from seventh grade science class. When water reaches its boiling point (212 ° F) , it begins to vaporize and turn to steam. The steam then cooks the vegetables (broccoli in this case) subtly and quickly, making them crisp without losing flavor, nutrition, or color.

So, why steam broccoli?

As we say, steamed broccoli is crisp and fresh-that is, if you take care not to oversteam it. It should be bright green enough to be pierced with a fork, but not so soft or ugly as to be olive.

Because it is like a blank canvas, steamed broccoli can be used with a variety of sauces and spices. It’s also healthy because it doesn’t require extra fat to cook. But the real reason we love steamed broccoli (aside from its versatility) is its speed. You only need a small amount of water to steam, so it boils quickly and boils broccoli in a short time.

So, now that you have a crush on steamed vegetables, here’s how to do it without the steamer.

How to steam broccoli without a steamer.

The way on the stove

You need something. A Pan or pan with a lid and a strainer

  • Step 1: wash the broccoli, then trim the petals from the stem and cut the petals into bite-sized pieces. (if you like, you can also peel the stem, trim off the hard end, and cut it into small pieces.)
  • Step 2: pour about 1 inch of water into a pan or pan and bring to a boil over medium-high heat. When the water boils, put the broccoli into the pot and cover it. Cook Broccoli until it is as crisp and tender as you like, about 5 minutes (depending on the size of the broccoli, so use texture to determine ripeness, not time) .
  • Step 3: Drain Broccoli through a strainer. Season with salt and pepper and serve.

Why this approach works.

There was only a shallow layer of water in the pot, and the broccoli would not be completely submerged, so it would not be cooked. Boiling is not our preferred method of cooking broccoli, unless you are comfortable with a thicker texture. Using only a small amount of water also means that it quickly turns to steam when heated; by placing the lid in the pot, you can capture the steam and cook the broccoli quickly.

Microwave oven method

What do you need? A microwave oven, a microwave safe bowl, a microwave safe plate large enough to cover the bowl, and a filter.

  • Step 1: Wash Broccoli. To prepare the broccoli, cut the florets off the stems and cut them into bite-sized pieces. (if you like, you can also peel the stem, trim off the hard end, and cut it into bite-sized chunks.)
  • Step 2: put the Broccoli in a bowl and add about 1 inch of water. Put the plate on top of the bowl to cover it.
  • Step 3: put the bowl in the microwave and heat the broccoli in the microwave for about 3 minutes, or until it is crisp and tender. Drain Broccoli in a strainer and season with salt and pepper before serving.

Why this approach works.

Similar to the stove method, the heat generated by a microwave oven turns water into steam. The plate traps the steam in the bowl (it’s greener than plastic wrap) and boils the broccoli. It is also important to check the maturity of broccoli, not just the cooking time, as different microwaves have different intensities.

Last Word of advice when steaming broccoli.

No matter which method you choose for cooking broccoli, the key is not to overcook it. Don’t get too attached to the cooking time, but evaluate the texture (with a fork, not a sharp knife) , pay attention to the color (you want bright green) , and our favorite method is to taste a piece.

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