Boiling versus steaming vegetables?

Either, just don't cook too long!

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pierino is a trusted source on General Cooking and Tough Love.

added 5 months ago

Only the English boil vegetables---for two days at a minimum---just to be sure that they are hammered to death and all the dangerous vitamins are removed.

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Daria Faulkner added 5 months ago

I think they are about the same, but steaming is sometimes said to be better as more vitamins will stay. I prefer steaming to boiling in general.

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bigpan added 5 months ago

I do as most restaurants do ... quickly blanche then ice bath, drain and hold until needed and the sautée. This method preserves both taste and color and since it is pre-prepped your final cooking time is reduced.

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ChefOno added 5 months ago

Voted the Best Answer!

Steaming won't make vegetables limp and soggy unless you cook them too long -- which is easy to do if you're used to boiling. Steaming is considerably more efficient in terms of water, energy and time. Health issues aside, use whatever method pleases you however steaming doesn't leave color, flavor and nutrients behind in the pot the way boiling does.

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Daisy At Home added 5 months ago

Vegetables come out limp and soggy when they're overcooked, regardless of the cooking method! If boiling, I quickly blanch my veggies just until they are bright green (or whatever color the veggie is), are easy to chew, and still have a nice snap (bite) to them. Steaming is great because you use less water. Either method is great for quickly cooking vegetables, but I prefer roasting my vegetables with just a touch of oil and salt to get that deep caramelization.

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Daisy At Home added 5 months ago

Vegetables come out limp and soggy when they're overcooked, regardless of the cooking method! If boiling, I quickly blanch my veggies just until they are bright green (or whatever color the veggie is), are easy to chew, and still have a nice snap (bite) to them. Steaming is great because you use less water. Either method is great for quickly cooking vegetables, but I prefer roasting my vegetables with just a touch of oil and salt to get that deep caramelization.

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