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I have finally bought a steamer for the veg, but am unsure of cooking times. Does anyone have advice, please, particularly how long should I steam purple sprouting broccoli for? Also carrots and purple French beans? Many thanks
Kitty Katt

There is no exact times...as all systems are little different..with sprouting broccoli..only 1-2 minutes as you only want to "wilt" them little bit do not cook them soft as you loose the wonderful flavour.
French beans I find best boiled..I do not steam them.
But as with anything...poke with fork and if it goes easily in ..it's cooked..
My best method is to keep pinching little tasters ;)...then you really know when they have cooked for the best "mouth- feel" and taste..

Thank you for the advice. I will give it a go when I cook supper this evening!
KK

I steam by beans unless they have been frozen then I think they are best boiled for a few minutes.

By the way, try steaming seasoned chicken breasts, I am not keen on breast usually as I find it too dry but steamed it is perfect

The best thing ever in a steamer are mushrooms - delicious!!!!

Steamers? Why, oh why??  Keep it simple & flexible.

And timing? As with any cooking - till it's done!
Usually a minute or so longer than boiling but oh, so much better for most things. And you have concentrated stock in the bottom.

Especially good for blanching for freezing.

I agree Tim but..

you don't need to use a pan and a lid.

You don't need a stove or at least a hot plate

Each steamer basket holds so much more

Being 3 tiered ou can put meat in one , spuds in another and green veggies in another, or reheat sponge  or rice  pudding as everything else is cooking, thereby doing dessert at the same time

You can use the fluid at the bottom for stock if you wish

You can use it without putting on the stove so very convenient, uses less power and takes up less space than several pans if cooking multiple stuff.

The baskets just rinse out after use, straight under the tap and on the draining board in a flash

There is no  risk of limescale residue being left  in  a pan which can build up and taint food if  the pan is used for something else .

And... it can be used to blanch veggies for the freezer

This is one of the many kitchen gadgets out there I use constantly.

XX Jeannine

Trust you!!

So you have a work surface??

And where do you store it??

normally each tier will go in to each other, so you can put it in the cupboard.

Mine lives on the work surface as I use it most days.  XX Jeannine