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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 3 years ago
7 answers 1719 views
23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 3 years ago

Either, just don't cook too long!

C8ffa92e 3766 46b4 8290 dbef5c382a03  james joyce 1
pierino

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

added over 3 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.

7e0b313d 12d6 4069 b603 221b729e5e7a  dsc 0034
added over 3 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.

516f887e 3787 460a bf21 d20ef4195109  bigpan
added over 3 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.

02f22b8a 686b 4df5 83fe 7fbe5253f5da  sarah 107
added over 3 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.

02f22b8a 686b 4df5 83fe 7fbe5253f5da  sarah 107
added over 3 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.