🔕 🔔
Loading…

My Basket ()

All questions

Boiling versus steaming vegetables?

My roommate and I are having an argument over which is better, and what the difference is. Health issues aside, I think boiling turns out vegetables that taste better and steaming makes vegetables limp and soggy. He says the opposite. Who is right?

asked by linzarella over 4 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

7 answers 1905 views
23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 4 years ago

Either, just don't cook too long!

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

79ca7fa3 11e3 4829 beae d200649eab49  walken the walk
pierino

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

added over 4 years 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.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

7e0b313d 12d6 4069 b603 221b729e5e7a  dsc 0034
added over 4 years 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.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

516f887e 3787 460a bf21 d20ef4195109  bigpan
added over 4 years 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.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

02f22b8a 686b 4df5 83fe 7fbe5253f5da  sarah 107
added over 4 years 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.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

02f22b8a 686b 4df5 83fe 7fbe5253f5da  sarah 107
added over 4 years 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.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Loading…

Reset
Password

  Enter your email below and we'll send you instructions on how to reset your password

Account Created

Welcome!

Logged In

Enjoy!

Email Sent

Please check your email for instructions
on how to reset your password

Successfully logged out

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.