Instructions: A roasting pan can also work as a steamer for larger items, and is an inexpensive alternative to buying a dedicated fish steamer.

Steaming Food
Culinary expert Colleen Miner and TIPical Mary Ellen host Mary Ellen Pinkham demonstrate how to properly steam fish and vegetables.

There are many different types of steamers. Examples include pasta cookers, stackable steamers, collapsible steamer baskets, fish poachers and even a simple device like a roasting pan with a rack.

The roasting pan is good for holding larger quantities of food. Cover the bottom of the pan with water, and place two used tuna cans in the pan. Place the rack that came with the roster on the tuna cans, and place the items to be cooked on the rack. Put the pan over two burners on the stove and steam the food. A whole fish should take about 15 to 20 minutes to steam.

Another way to steam foods is to use four chopsticks and a wok. Place the chopsticks in the wok, forming a pattern like a tic-tac-toe diagram. Put a glass pan on the chopsticks, put the meat in the pan, cover and steam.

A great way to flavor food while it is steaming is to place it on a thick bed of fresh herbs, lemon, ginger or onion. This works for most foods, including fish and vegetables.

When steaming fish, place on aluminum foil, then place on the steaming rack. This will prevent certain types of fish from breaking apart. Remember that the steaming time will vary depending on the texture and thickness of fish, but it will usually take about four to six minutes.

Vegetables can also be steamed in the microwave. In a plastic container, add 1/4 to 1/2 cup of water, cover with plastic wrap and make sure to punch a small hole for steam to escape. Cook vegetables in small segments of 30 to 60 seconds, stopping to check on the progress.

A colander is a good substitute for a vegetable steamer. Place the vegetables in the colander, put the colander in a pot of water, cover and steam. Make sure the colander fits in the pot with the cover on.

Clean and trim all vegetables before steaming. Cooking time for each vegetable varies. String beans, carrots and cauliflower need five minutes of steaming, while corn, yellow squash, zucchini and broccoli need only about two minutes.

Food rests above liquid when being steamed and sits in the liquid when poached.

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