You probably already know that steaming is a great way to cook vegetables because it helps them retain nutrients and adds no fat. It’s also fast and super easy.
If steaming has one transgression, though, it’s that it doesn’t add flavor. When you’re depending on steam from boiling water to cook food held aloft in a basket, the flavor is ultimately dependent on the item being cooked. Begin with a rather plain veggie like cauliflower, for example, and you’ll end with up with a vegetable that is indeed softer and easier to chew, but whose flavor isn’t greatly enhanced.
Luckily, there’s a special method of steaming that is just as easy as the traditional one, yet offers much more flexibility when it comes to resulting flavor and what ends up on the plate. It’s even got a cool name that will make you sound like a kitchen rock star: pan steaming.