[Cooking] Steaming or Boiling, What's best for Veggies?

• Kingofrunes wrote on 2011-10-19 00:55
  I've always wondered this myself. I've only cooked Corn so far and that was done via boiling. I still have Beans and Carrots I need to cook up one of these days. Only thing I worry about is that boiling them takes most of the nutrition out of them.
  
  So if steaming them is better, how does one steam vegetables properly? What kind of tools do you need? Let alone, what's the best way to cook vegetables?
• Cynic wrote on 2011-10-19 00:58
  I think it depends on the veggie. For things like broccoli/cauliflower/brussel sprouts boiling in some butter is definitely best.
  
  On the otherhand, things like steamed corn or asparagus (though I like to boil mine for a few minutes first to make it softer) are much better that way, imo.
  
  For steaming, I just use a pasta strainer and place it atop a pot of boiling water. Cover the strainer with a lid and let it boil. The amount of time it takes varies a lot, but it's easy to tell when it's done. - You can usually sprinkle on some salt/pepper but honestly I just season them when they're done steaming.
  
  Boiling is basically the same as making pasta. I just add some butter and salt and boil.
• paladin wrote on 2011-10-19 01:04
  Steaming generall varies but the easiest method via stove is
  Veggies in a collander or those baskets with holes to strain water or a similar container with holes to let steam thou
  Then put in the pot with a rack so you dont soak the veggies and steam away
  The key is to cook to the correct doness, if you cook it to baby food mush level then its overcooked
  Most people perfer soft not mushy or like it has bite but still soft
• Cucurbita wrote on 2011-10-19 01:04
  I prefer to steam most of mine. But I don't really have all the necessary tools to steam as well as I would like to.
  
  Man, if I had my mom's dumpling steaming pot, I would be totally set.
  
  Anyways I boil now :/
• Kingofrunes wrote on 2011-10-19 01:11
  Ya, boiling is easy enough to do. All you need is a pot and a cover. Of course adding in a dash of salt and pepper is what I tend to do as well.
  
  I'd like to do more steaming though but atm I don't have the tools to do so. Really would like to know what the best supplies to boil with and where to get them. Can I find them easily at say Target or Wal-Mart?
• Osayidan wrote on 2011-10-19 01:12
  I eat most veggies raw, tastes better and none of the nutrients escape.
  Only exception is soups/stew type dishes, since you also eat the juice left behind from the boiling.
  
  For things that can't be eaten raw I usually have my preferred methods.
  Corn -> plain boiled, no salt or anything.
  potatoes -> like roasting them in the oven with various spices until the exterior is crispy, i'll post my recipe for that eventually.
  brussel sprouts -> I hate them because of how bitter they are, but if you boil them in milk they magically taste nice.
  beans -> not technically a vegetable (except maybe string beans? I dunno I'm not a botanist), but they kind of have to be boiled, after having soaked in water for a long time, unless you get canned ones.
• Kingofrunes wrote on 2011-10-19 01:15

  Quote from Osayidan;626153:

  I eat most veggies raw, tastes better and none of the nutrients escape.
  Only exception is soups/stew type dishes, since you also eat the juice left behind from the boiling.
  
  For things that can't be eaten raw I usually have my preferred methods.
  Corn -> plain boiled, no salt or anything.
  potatoes -> like roasting them in the oven with various spices until the exterior is crispy, i'll post my recipe for that eventually.
  brussel sprouts -> I hate them because of how bitter they are, but if you boil them in milk they magically taste nice.
  beans -> not technically a vegetable (except maybe string beans? I dunno I'm not a botanist), but they kind of have to be boiled, after having soaked in water for a long time, unless you get canned ones.

  
  
  Was referring to string beans. We had string beans all the time at home. Only cause we would grow 2-3 rows of Green/Yellow String Beans in our huge garden every year.
  
  Nice trick for Brussel Sprouts. I can't eat them without downing down a glass of milk, so cooking them in milk does make sense oddly enough.
• Osayidan wrote on 2011-10-19 01:27
  for string beans I really just eat them raw, but a nice way to boil them is to julienne some carrots and toss it in with the beans, in lightly salted water. When both beans and carrots are kind of soft drain most of the water (leave just a bit to cover the bottom of the pot) and add in some butter, pepper and any other spices you like, and cook it while stirring until everything is mixed well.
  
  Pretty much the only non-soup dish method to get me to eat cooked carrots and string beans.
• Zid wrote on 2011-10-19 01:50
  Steaming retains most of the flavor, imo. That's why I mostly prefer it.
  
  You'll want a colander to do this, preferably not plastic if you're going to have extremely hot water. The reason being is that it'll let the steam through and cook the vegetables, while still draining out the water. Cynic's method is the one I mainly use, especially with frozen vegetables.
• Cynic wrote on 2011-10-19 01:52
  My Mom usually boils string beans or cooks them with whichever meal she's making. (usually string beans, onions and ground beef in a flour sauce)
  You boil them about the same way as anything else, but if you're adding them into something you can skip out on the butter.
  
  As Osay said, they taste yummy plain as-well. So crunchy.
• TA wrote on 2011-10-19 01:55
  It depends what it is, but generally steaming.
  
  For things like corn, it's actually best to do in the stalk in the oven or on the grill to preserve its natural sweetness, since boiling will remove that. Although, you can boil it with like 1/2 cup of sugar and that helps.
• Kingofrunes wrote on 2011-10-19 07:36

  Quote from TA;626233:

  It depends what it is, but generally steaming.
  
  For things like corn, it's actually best to do in the stalk in the oven or on the grill to preserve its natural sweetness, since boiling will remove that. Although, you can boil it with like 1/2 cup of sugar and that helps.

  
  
  What about Canned Corn? Corn on the Cob is usually only available during the summer/fall when it's in peak season. At least in the North.
  
  
  

  Quote from Cynic;626224:

  My Mom usually boils string beans or cooks them with whichever meal she's making. (usually string beans, onions and ground beef in a flour sauce)
  You boil them about the same way as anything else, but if you're adding them into something you can skip out on the butter.
  
  As Osay said, they taste yummy plain as-well. So crunchy.

  
  
  LOL, tell that to my sister. She LOVES to eat the beans as we are snipping them to prep them for freezing/cooking
• TA wrote on 2011-10-19 13:19

  Quote from Kingofrunes;626655:

  What about Canned Corn? Corn on the Cob is usually only available during the summer/fall when it's in peak season. At least in the North.

  
  
  Ehm... you just heat that up. Like in a pot, just till it's warm.
  
  Or if you get a microwave bag then you just microwave it. There's not really too much to it, really.
  
  It's corn on the cob that presents difficulties.
• Taycat wrote on 2011-10-19 14:14
  With broccoli, it's best to boil softly for a few minutes then blanch them so they don't taste like water.
  
  But if you really want to make it shine, steam it up and add a nice, light sauce at the end. Makes the broccoli taste so good, it can be a meal in itself. Add some other vegetables, like corn or carrots or cauliflower, and you got yourself a nice, steamed vegetable salad. It tastes so good~
• Adelynn wrote on 2011-10-19 15:27
  Steamed is better, in my opinion. They always taste better that way, at least for me.