Step 1: Fill a large pot (large enough to accommodate a steamer basket) with about 3 inches of water — or until the water peeks through the
holes of the steamer basket.
The
sides of the steamer basket should be in direct contact with the pot; this forces the steam up through the couscous instead of around the sides.
My top picks are broccoli, cauliflower, carrots, and zucchini, but keep the zucchini at the
top of the steamer basket and let the tougher veg take the main hit of steam.
Step 1: Fill a large pot (large enough to accommodate a steamer basket) with about 3 inches of water — or until the water peeks through the
holes of the steamer basket.
Steam Fill a pot with enough water to reach the bottom
of a steamer basket and place over medium - high heat.
Our associate food editor and Actual Professional Cook Rick Martinez gently suggested this method may be causing me to slowly and unknowingly burn the bottom
of my steamer basket, and suggests using a wok, skillet, or other vessel with sloped sides instead, which will allow the steamer to safely sit suspended above the water and not touch the bottom (teehee).
Add enough water so that it just comes to the bottom
of the steamer basket.
Fill a pot with enough water to reach the bottom
of a steamer basket and bring to a simmer over medium heat.
Steam Fill a pot with enough water to reach the bottom
of a steamer basket and place over medium - high heat.
Add enough water to a pot to reach the bottom
of a steamer basket.