Steaming Vegetables in chicken broth or stock

[jaye614]

Has anyone ever tried? Does it make a difference whether to use broth or stock?

 

[The Mystery Machine]

I just used water to steam. Not sure why you would even use stock unless you plan on eating the stock with the veggies?

 

[ronandannette]

I learned a recipe during the "low carb" craze about 10 years ago for a mashed potato substitute that involves simmering cauliflower in chicken stock. The stock really adds to the flavour but I don't think it would if you were just steaming. I agree that for steaming, just use water.

 

[LBIJim]

Yeah, just use water to steam. But I thought using water to steam vegetables was passe'. Isn't it the trendy thing to "steam" veggies in the microwave these days?

 

[perditax]

Roasting them is the trend.

 

[North of Mouse]

Yeah, just use water to steam. But I thought using water to steam vegetables was passe'. Isn't it the trendy thing to "steam" veggies in the microwave these days?

I 'always' steam my veggies in the microwave - have a Tupperware steamer (water in bottom) and it does a great job - then if I want to add anything to the veggies, it's a very easy thing to do after.

 

[bookgirl]

I just steam with water and salt. Now rice cooked in stock is super tasty.

 

[The Mystery Machine]

Yeah, just use water to steam. But I thought using water to steam vegetables was passe'. Isn't it the trendy thing to "steam" veggies in the microwave these days?

Maybe, but I like steaming on the stove.

However I do not have a veggie Tupperware steamer. I would probably use it if I had one.

 

[wenrob]

I use steamer bags in the microwave. If steaming on the stove then just water. However, I will boil my green beans in chicken broth. It's something my Grandma always did and very tasty.

 

[Wishing on a star]

I sometimes use broth/stock and sometimes water.
Depends on the veggie and how it is being served.

I think that broth is stronger, more concentrated, that stock?

Green beans, I drain them (mostly) and add water, salt, and a few dried onion flakes.

My son will eat some veggies a lot better if they are boiled in stock.
Makes them taste more like 'soup' instead of just plain straight-up veggies.

PS: I also do not cook/steam in the mircowave.
Maybe it's me, but I think most things come out better when cooked on the stove, or oven.

 

[bookgirl]

Stock usually has less sodium but a richer 'meat' taste. (Stock is usually a concentrated liquid made with bones) It is also a purer liquid as it is not seasoned (except for salt).

I rarely use broth for cooking anymore. Depending on what I'm making I want to use seasonings that go with what I'm making.

Alton Brown's answer to the difference between stock and broth

What is the difference between stocks and broths? Let’s lay out the facts right up front:

— A stock is made from bones and whatever connective tissue and joint material is connected to them at the time they go in the pot.

— A broth is a liquid in which meat has been cooked. A broth may be flavorful, but without bones there will never be substantial body.

 

[Imzadi]

Now rice cooked in stock is super tasty.

So is quinoa.

Maybe, but I like steaming on the stove.

Yes, I prefer cooking on a stove and natural heat to nuking my food.


Anyone have a good stove top steamer you use? Do you prefer the metal steamer that folds up or the new silicone ones? Or do you use something else?

 

[Wishing on a star]

Alton Brown's answer to the difference between stock and broth
What is the difference between stocks and broths? Let’s lay out the facts right up front:

— A stock is made from bones and whatever connective tissue and joint material is connected to them at the time they go in the pot.

— A broth is a liquid in which meat has been cooked. A broth may be flavorful, but without bones there will never be substantial body.

Thanks, neat info...

 

[bookgirl]

Anyone have a good stove top steamer you use? Do you prefer the metal steamer that folds up or the new silicone ones? Or do you use something else?

I don't use anything. I put just about an inch of water, salt the water, then I put in my broccoli or cauliflower (the veg I most often steam) and salt the top. I bring it up to heat then let it simmer a few minutes. The bottom layer usually does cook a bit more but that works out for me as part of my family likes mushy and part like al dente.

 

[Soldier's*Sweeties]

So is quinoa.




Yes, I prefer cooking on a stove and natural heat to nuking my food.


Anyone have a good stove top steamer you use? Do you prefer the metal steamer that folds up or the new silicone ones? Or do you use something else?

Love your avatar.

 

[TheIncredibles!]

I don't use anything for steaming veggies except a very small amount of water. Then I save the leftover vegetable water and use it in veggie soup later on. When my veggies are done steaming I freeze the leftover liquid into ice cube trays

 

[North of Mouse]

PS: I also do not cook/steam in the mircowave.
Maybe it's me, but I think most things come out better when cooked on the stove, or oven.

Personal preference, but my Tupperware Steamer does an excellent job in the microwave - the boiling water cooks the veggies. Have never had a problem with them not cooking great - in fact, they keep their color and I don't have problems of accidentally over cooking, which I hate - especially broccoli.

 

[North of Mouse]

Stock usually has less sodium but a richer 'meat' taste. (Stock is usually a concentrated liquid made with bones) It is also a purer liquid as it is not seasoned (except for salt).
— A stock is made from bones and whatever connective tissue and joint material is connected to them at the time they go in the pot.

I agree! I always use stock, and in making chicken soups, dumplings, gumbos, etc. I always use 'some' boney pieces of meat - so much more flavor and substance.