Steaming Chart: | COOKING GUIDES | |
VEGETABLE | AMOUNT OF WATER | STEAMING TIME |
Asparagus | 1/4 Cup | 10 Minutes |
Broccoli | 1/4 Cup | 10 Minutes |
Cabbage | 1/2 Cup | 15 Minutes |
Carrots | 1/2 Cup | 15 Minutes |
Cauliflower | 1/2 Cup | 15 Minutes |
Corn | 1/2 Cup | 15 Minutes |
Eggplant | 1 Cup | 20 Minutes |
Green Beans | 1/2 Cup | 15 Minutes |
Peas | 1/4 Cup | 10 Minutes |
Spinach | 1/4 Cup | 10 Minutes |
Squash | 1/4 Cup | 10 Minutes |
Zucchini | 1/4 Cup | 10 Minutes |
NOTE:
• The times above are cooking times once water has reached a boil. Time needed to reach boiling will vary depending upon the amount of water used.
HELPFUL HINTS:
1. Since most vegetables only absorb a small amount of water, there is no need to increase the amount of water with a larger serving of vegetables.
2. Always keep the lid closed during the entire steaming process. Opening the lid causes a loss of heat and steam, resulting in a slower cooking time, and may also cause burns. If you find it necessary to open the lid, use caution. You may want to add a small amount of water to help restore the cooking time.
3. Altitude, humidity and outside temperature will affect cooking times.
4. The steaming chart is for reference only. Actual cooking times may vary.
7
