As you probably already know, steaming is the preferred cooking method to retain the nutrients in vegetables instead of boiling. In addition, most people, especially children, prefer to eat steamed broccoli that is still bright green and crunchy in texture instead of boiled broccoli which will generally be too mushy. So, what if a steaming pot or basket is not available in your kitchen? Don't worry, you can actually steam broccoli with the help of a microwave or even a frying pan and stove! If you have a metal basket with holes that you can put in a pot, you can even use it as an alternative to the steaming basket!
Ingredients
For: 4 servings
- 450 grams of broccoli along with the stems, wash and cut
- Pinch of salt (optional)
- 1-2 tbsp. unsalted butter (optional)
Step
Method 1 of 3: Microwave Steaming Broccoli
Step 1. Wash the broccoli thoroughly, then cut it into sizes that are easier to eat
First, rinse the broccoli under running running water while making sure there are no insects hiding between the buds. Then, dry the broccoli with a paper towel, then cut the florets to make it easier to eat. Also cut the broccoli stems with a thickness of 3 mm and cut the broccoli stems that are too thick.
- Even if you don't want to eat the stems, still cut the broccoli stems and place them in the bottom of the bowl. This way, the softer-textured broccoli florets don't have to come into contact with the boiling water at the bottom of the bowl.
- One standard-sized head of broccoli generally weighs 450 grams.
Step 2. Put the broccoli in a heatproof bowl, then cover the surface with enough water
For example, you can use a large glass or ceramic bowl, as well as a casserole container. Then, pour 2.5 tbsp. water for every 450 grams of broccoli.
There's no need to layer the broccoli in a single layer as the hot steam that builds up can steam each piece of broccoli perfectly as far as the bowl is covered
Step 3. Cover the bowl tightly to trap the hot steam inside
If the bowl you are using has a special lid, use it so that no moisture escapes when the broccoli is steaming.
If you don't have a lid that fits perfectly, try wrapping the surface of the bowl with plastic wrap or placing a heat-resistant plate on top. Most importantly, make sure that there are no gaps for the hot steam to escape from inside the bowl
Step 4. Steam the broccoli in the microwave on high for 2.5 minutes
After steaming for the recommended amount of time, check the condition of the broccoli at 30-second intervals. In other words, after 2.5 minutes, remove the bowl from the microwave and carefully open the lid. If the broccoli looks bright green and is easy to pierce with a fork, the broccoli is ripe. If not, steam the broccoli again for another 30 seconds.
- Most likely, it will take a total of about 4 minutes to steam the broccoli to its perfect doneness.
- Keep checking the condition of the broccoli every 30 seconds after the first 2.5 minutes. Be careful, broccoli can quickly turn mushy and unattractive if steamed too long!
- Be careful when opening the bowl to avoid the hot steam that can burn your skin. To avoid this risk, open the bowl at the right angle of inclination!
Step 5. Season the broccoli to taste and serve immediately
Once cooked, enrich the taste of broccoli by adding various favorite spices, such as 2 tbsp. butter and a pinch of salt. After that, the broccoli can be served directly from the bowl or transferred to another serving plate.
Try adding a drop to two drops of soy sauce for a delicious taste of steamed broccoli
Method 2 of 3: Steaming Broccoli in a Frying Pan
Step 1. Wash, dry, and cut into pieces of broccoli weighing 450 grams
First, rinse a head of broccoli under running tap water, then lightly pat the surface with a paper towel. After that, use a very sharp kitchen knife to cut the broccoli florets into sizes that are easier to eat.
- The “easier to eat” size generally has a thickness of about 2.5 cm.
- Cut the broccoli stems that are too thick, then cut the broccoli stems with a thickness of 3 mm. Keep doing this even though you won't eat broccoli stems later. Broccoli stems placed at the bottom of the pan will later serve as a support for the broccoli florets so they are not too close to the boiling water.
- Double check the condition of the broccoli after washing to make sure there are no insects hiding between the buds!
Step 2. Pour 90 ml of water into a medium sized skillet
The size of the pan should be large enough to hold 2.5 to 3 liters of liquid. Even though you won't be using that much water later, at least the size of the pan should still be able to hold about 450 grams of broccoli pieces.
- 90 ml or 6 tbsp. water.
- Do not add a dose of water so that the broccoli does not boil. Remember, water is only needed to form the steam which plays an important role in the broccoli steaming process.
- Choose a pan with a lid that is the right size. If necessary, you can also cover the pan with a large heatproof plate.
Step 3. Put the broccoli in the pan after the water boils
Bring water to a boil in a skillet over high heat. Since the amount is not too much, the water should be able to boil quickly!
Place the thicker pieces of broccoli in the bottom of the pan. Then, place the more tender broccoli florets on top. Be careful not to splash very hot water on your skin
Step 4. Cover the pan and steam the broccoli over high heat for 3 minutes
During this time, do not open the lid, shake the pan, or do anything else that might interfere with the steaming process. Patiently waiting!
Make sure the pan is tightly closed so that the hot steam inside can be properly trapped. The best option you can use is a lid that is shaped and sized to fit the surface of the pan
Step 5. Reduce the heat of the stove and steam the broccoli again for 3 minutes
Don't open the pan to check the condition of the broccoli so the steam doesn't escape! Remember, it's the hot steam that will continue to cook the broccoli without risking it overcooking.
Step 6. Add butter or various other seasonings, if desired, and serve broccoli immediately
After steaming for 6 minutes, slowly open the lid of the pan. Stir in broccoli and add about 2 tbsp. (30 grams) butter and/or 1-2 pinches of salt, if desired.
- Open the lid of the pan with the correct angle to protect your face from the hot steam that comes out. Be careful, the very hot steam temperature can burn your skin, you know!
- Once cooked, the broccoli should be bright green and soft but not mushy. If the texture feels mushy and the color looks faded, it means the broccoli has been steaming too long.
- Broccoli can be served straight from the pan or transferred to a serving plate first.
Method 3 of 3: Steaming Broccoli with Perforated Basket
Step 1. Wash and chop broccoli
First, rinse a head of broccoli under running running water while making sure there is no dirt or bugs hidden between the buds. After that, dry the broccoli with a paper towel, then cut the florets using a very sharp kitchen knife with a size that is easier to eat. After that, also cut the stems with a thickness of 3 mm. If the broccoli stems are still considered too thick, you can cut them in half.
- Try to keep each broccoli floret the same thickness, about 2.5 cm, so that they cook more evenly. Since broccoli stems take longer to ripen, you'll need to cut them into smaller pieces.
- Use one standard-sized head of broccoli weighing about 450 grams.
- If you want, you can remove the broccoli stems, although they actually taste pretty good when steamed properly!
Step 2. Use the pots, pot lids, and metal perforated baskets available in your home kitchen
Most importantly, make sure the basket is large enough to fit all the broccoli pieces, but not too big to fit into the pot without touching the water underneath. In addition, choose a lid that is able to insulate the surface of the pan well and trap hot steam inside.
- If the basket doesn't fit properly in the space in the pan, it's more likely that the bottom will come into contact with the water and cause the broccoli to boil instead of steaming, or be too far from the bottom of the pot so the broccoli won't steam properly due to insufficient exposure to steam.
- If you don't have the right combination of pots, lids, and baskets with holes, it's a good idea to use a different steaming method or buy a new steamer basket that fits your pot better.
Step 3. Fill a 2.5 to 5 cm bottom of the pot with water
Actually, the second option which is 5 cm is recommended, but feel free to measure yourself to make sure the water level does not come into contact with the bottom of the basket later. At least, fill 2.5 cm bottom of the pan with water.
This minimum amount is needed to produce enough water vapor to steam broccoli
Step 4. Bring the water to a boil over high heat
Since there isn't much water in the bottom of the pot, it will likely only take a few minutes for it to boil. While waiting for the water to boil, place the broccoli chunks in a basket with holes if you haven't already done that.
Step 5. Place the perforated basket filled with broccoli into the pot, then put the lid on
Make sure the water is really boiling before, yes! Once the pot is covered, reduce the heat to the stove to start the broccoli steaming process.
Cover the pot tightly so that there are no gaps for the steam to escape
Step 6. Reduce the heat of the stove and check the condition of the broccoli after 5 minutes
The broccoli florets should soften after 5 minutes of steaming. However, give it 6-7 minutes just in case the broccoli isn't really soft after 5 minutes. If after that the broccoli still hasn't turned bright green and isn't too soft when pierced with a fork, steam the broccoli again at 1 minute intervals.
Be careful, broccoli's color and texture can quickly turn less appetizing when steamed. Therefore, check the condition of the broccoli at 1-minute intervals after steaming for 5 minutes to ensure that it remains a bright green color and that the texture is not mushy
Step 7. Season the steamed broccoli and serve immediately
Remove the perforated basket from the pan and transfer the cooked broccoli to a serving plate. If you want, you can season the broccoli with 2 tbsp. butter and 1-2 pinches of salt.
