Timeline for How do you steam vegetables?
Current License: CC BY-SA 2.5
5 events
| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| Sep 1, 2011 at 13:16 | comment | added | user143 | Have you ever watched water boil? It rises over the level of the cold water you put in the pot. Boiling water will be in contact with the vegetables, especially the lower part. Of course, how much and for how long it does depends on how strongly it is boiling. | |
| Sep 1, 2011 at 12:59 | comment | added | baka | if the water isn't touching the vegetables, then it really doesn't matter how much water is in the pan, as far as nutrients are concerned. | |
| Jul 16, 2010 at 20:19 | comment | added | Chris Ammerman | Seems like splitting hairs. As long as the veggies aren't at all submerged, they will steam rather than boil. Biggest benefit of minimizing water, IMHO, is it reduces time to boil. By far, most of the energy spent is in the actual steam conversion, not in heating the water. And you certainly wouldn't be converting all the extra water to steam. | |
| Jul 16, 2010 at 10:38 | comment | added | Sam Holder | +1. you only need a small amount of water. and this is more economical. | |
| Jul 16, 2010 at 2:58 | history | answered | user143 | CC BY-SA 2.5 |