A deep pot will allow for more steam to build up between the vegetables and will cook them better. If you do not want to use a pot, or do not have one that will fit your heat proof plate, then you can use a large skillet instead. The process will be the same, but you will need to have a lid that will cover the skillet. [1] X Research source
If your lid does not have a tight seal, then more of the moisture will escape while steaming, so you will have to start with more water.
Depending on the size or depth of your pot, you may need to make more than the 3 foil balls. Use your best judgement based on the size of your pot. [4] X Research source
Vegetables like cauliflower and broccoli would go on the bottom, and vegetables like carrots, Brussels sprouts, and peas would be on the medium and upper layers.
Be mindful how often you check on the vegetables. While you don’t want to over-cook the vegetables, each time you remove the lid from the pot the steam will escape. So the more times you open the lid of the pot, the longer the vegetables will take to cook.
Make sure to check if your bowl is microwave safe. Some containers will say, “Microwave Safe,” on the bottom, and others will have a small symbol that resembles a microwave with wavy lines in it. If your bowl does not indicate that it is safe to use in the microwave, then it is best to use another container. While microwaving is the quickest way to steam vegetables, it can give the vegetables a slightly shriveled appearance. This is because the microwave is steaming and partially cooking the vegetables.
If you are steaming leafy vegetables like spinach, then you do not have to add any water to the bowl. The water that is left behind on the rinsed leafy vegetables will be enough to steam them.
Broccoli will typically take about 2 or 3 minutes steam, while denser vegetables like potatoes will take 5 minutes or more to steam thoroughly. [12] X Research source If you want the vegetables to be more tender, then put the bowl with the rested lid back in the microwave for 1 minute intervals until the vegetables are steamed to your liking.
Your colander or strainer cannot be made of plastic; it has to be resistant to the heat of the boiling water. If your metal colander does not fit inside your pot, then you can hold it in place over the pot. In this instance, however, you should use a pot holder or a colander that has a heat-resistant handle so you do not burn yourself.
Broccoli and cauliflower, or peas and carrots, steam well together. Broccoli and peas, however, would not steam well together. The broccoli would wind up under-steamed, or the peas would be over-steamed. Just try not to over-stuff your colander, as this could alter or prevent some of the vegetables from steaming properly.
If the lid on your pot begins to rattle, you can slightly crack the lid to allow ventilation for the steam. If you do not have a lid for your pot, you can use a piece of aluminum foil and seal it around the top of the pot. If your pot is already hot, just make sure not to burn yourself while putting on the foil.
Typically, broccoli will take about 5 to 7 minutes to steam and maintain a crisp texture. At 10 minutes the broccoli will be tender and soft.
Just make sure to use pot holders when lifting the colander out so you do not burn yourself.
