Chop up large vegetables like peppers and onions. Make sure the pieces aren’t small enough to fall through the grate. Smaller vegetables like baby carrots or Brussels sprouts don’t have to be chopped, but you can if you prefer to. You don’t have to peel vegetables to steam them. Unless you don’t like skin on your vegetables, leave the skin on, because it usually contains some essential nutrients. If you chop the vegetables, make each piece the same size so they cook uniformly.
Pour carefully so the water doesn’t splash up and burn you. Make sure the pan is oven-safe. Don’t use anything with rubber or plastic parts.
If the grate is too small and falls into the pot, then try using a smaller pot that the grate can rest on.
You can use any oven rack for this task.
Cauliflower, broccoli, asparagus, and spinach need 5-6 minutes. Carrots need 6-8 minutes and brussels sprouts need 8-10. Beans and peas only need 3-5 minutes. Adjust your steaming time based on what you’re cooking.
Keep your face away from the pot when you take the foil off. Steam will come out and could burn you. Steamed vegetables make an excellent side dish. Sprinkle some salt, pepper, or garlic powder on for extra flavor.
Lava rocks are available at hardware and grilling stores. You can also order them online.
Make sure the skillet is oven-safe and doesn’t have any plastic or rubber parts that could melt.
For a high temperature like this, the oven may take 20 minutes to preheat. The baking temperature may change depending on the type of bread you’re making. Consult your recipe to confirm the temperature.
This technique can be used with any type of bread, so make the dough that you prefer. Don’t close the oven yet. Wait until you introduce the steam.
Be very careful during this step because rising steam could burn you. Keep your face far away from the pan and wear an oven mitt. Wearing long sleeves is a good idea as well, in case hot water splashes onto you.
Remember that the skillet is extremely hot. Don’t touch it or the lava rocks until they cool down.
Normal bread baking time is 25-45 minutes. This means that after removing the rocks, your bread may need anywhere from 5-25 minutes of additional baking time.
This is the simplest technique to steam fish in the oven, but there are some others. You can also place the fish on a grate over water, the same way you’d steam vegetables.
You can also add vegetables to the skillet for more flavor. For example, line the foil with chopped onions before adding the fish.
Don’t use too much water, or the fish will be soggy. Just add enough to create steam and slowly cook the fish.
Besides this one opening, make sure the rest of the seal is tight. Don’t let steam escape through any other cracks.
You can use any rack in the oven for this meal. If you’re not sure how to judge when a fish is ready, use a thermometer. Wait until the fish’s internal temperature is 145 °F (63 °C) to indicate that it’s finished.
You can add some more seasonings after the fish is cooked like salt, pepper, and a squeeze of lemon juice. Also steam some vegetables for a full, steamed meal.
