Master Steaming Liquid

5 from 2 votes

A simple, alcohol-free aromatic liquid that works for almost everything you steam. Better than plain water in under two minutes.

Prep Time10

Cook Time10

Total Time20

Course: Main Course

Cuisine: American

Keyword: steaming liquid

Servings: servings

Calories: 3kcal

Equipment

saucepan

Ingredients

1 quart light vegetable stock or water if you don't have stock
4 slices fresh ginger about ¼ inch thick
2 strips lemon peel no white pith
1 bay leaf
10 whole black pepper corns
1 smashed garlic clove optional- adds depth, leave out for cleaner flavor

US Customary - Metric

Instructions

Combine all ingredients in a saucepan.
Bring to a gentle simmer over medium heat.
Use as much as you need to fill your steaming vessel ¾ to 1 inch deep. Keep the rest simmering on low and add as needed to maintain the level.
Do not add salt to the steaming liquid — salt stays in the pot and does not transfer through the steam.
Season the food directly instead.

Notes

Nutritional information is automatically calculated using the WP Recipe Maker nutrition database and should be considered only an estimate. Actual values may vary depending on ingredient brands, product variations, substitutions, and portion sizes.

Don't throw the liquid away after steaming. Strain it and use it as a light broth, a base for a pan sauce, or a poaching liquid. If you've been steaming shellfish over it, it's essentially a court bouillon at that point — too good to pour down the drain.

Make a larger batch and refrigerate for up to 3 days. It improves slightly as the aromatics continue to infuse.

Nutrition