If you have a metal strainer then I Fill a large pot with water.
Just enough
so it almost comes up to the bottom of the strainer when you place it on top.
Insert
the strainer so it is balanced above the water.
Fill strainer with vegetables and cover with a lid Boil Take off when the vegetables are steamed to your specifications Enjoy
cooking.stackexchange.com/users/27/Kyra
I can't understand why all posts suggest putting enough water to reach the bottom of the strainer containing the vegetables.
That way you are boiling them!
They call it steaming because you use steam to do the cooking, the more water there is and the closer
it is to the stuff being steamed the more nutrients and flavors that will be washed away.
When steaming on regular pots I only use enough water so that it won't evaporate.
Some lids for regular pots have a hole to let steam off, If that's the case I close it with a bit of kitchen paper.
Additionally, you only need enough heat to keep the existing steam in gas form, more pressure just means the steam will leak and you will need more water.
It might take longer than your methods, but it tastes better, try it!
cooking.stackexchange.com/users/None/
If they're frozen I often stab the bag a few times with a fork and then throw it in the microwave for a few minutes.
To be safe make sure your bag is a plastic known to be microwave safe.
It will either be labeled "microwave safe", but you can also check the recycling stamp.
Type 4 LDPE is considered microwave safe plastic.
Why does your question imply that vegetable steamers can only be obtained via wedding gift?
Buying a generic steamer insert/basket is relatively inexpensive.
For example: Progressive International Easy Reach Steamer Basket
cooking.stackexchange.com/users/60/hobodave
I prepare/chop the veggies, put them in a glass bowl with a couple of tablespoons of water, lay a microwave lid over it and nuke for 3 or 4 minutes.
Carrots take a bit longer, so if I'm including carrots I'll give those a couple of minutes first and then add the other veg.
cooking.stackexchange.com/users/197/Vicky
Use a large pot and a metal collander.
Fill the pot with enough water so it is just below the bottom of the collander and bring it to a boil, add your veges and cover with a loose lid or kitchen towel.
Steam until desired doneness.
cooking.stackexchange.com/users/83/Zaphoid
I had a metal steamer basket (as suggested by hobodave ), but I prefer a silicone steamer basket ...
it will last forever, is dishwasher safe, and doesn't rust or get hard to fold up.
I don't care for the steamer bags because they are wasteful (and expensive), and I don't care for the microwave because it is too easy to overcook, particularly small quantities.
My procedure ... Chop the veggies into whatever size/shape desired. Put the steamer in the pot, and fill to just below it with water.
Boil the water.
Add the veggies, keep the water boiling, cover.
Wait a few minutes, then check every few minutes.
Turn off the heat when done to your preference ..
time depends on the amount and type of vegetable and desired crispness.
cooking.stackexchange.com/users/159/tomjedrz
Glad and other plastic bag manufacturers make microwave steaming bags - they're basically heavy duty zippered bags with a vent.
Pop the veggies in, microwave the specified amount of time, and you're done.
Here's Glad's version .
cooking.stackexchange.com/users/219/ceejayoz
If you don't want a dedicated steamer, my rice cooker doubles as a steamer (or even at the same time).
It has a round piece of metal that sits on top of the rice bowl with holes in the bottom of it, solid sides and then the lid fits on top of it.
While you have the rice cooking, your veggies cook above.
If you don't need the rice that time, just toss some water in it and use it just as a steamer.
http://www.bedbathandbeyond.com/product.asp?SKU=13383065
This is the one I have, I'm sure others also include the steamer piece.
cooking.stackexchange.com/users/203/ManiacZX
Forget the steamer.
The easiest, fastest, cheapest, and best way I've found is to put three tablespoons of water in a large pan, put in the vegetables, and counting from when the water starts to boil, boil for two minutes on high heat with a properly fitting lid.
This makes then perfect every time.
Not mushy, soft, but perfect.
Cook another minute to make them softer.
Seriously, this method is cheap, fast, and requires no extra gadgets.
cooking.stackexchange.com/users/433/Dave
Assuming you don't have a "vegetable steamer" that you received as a wedding gift, how do you steam vegetables?
How do you steam vegetables?
cooking.stackexchange.com
<vegetables><steaming>
cooking.stackexchange.com/questions/1056
cooking.stackexchange.com/users/217/Ben McCormack
You can steam vegetables with a metal colander in a pot of water or a rice cooker. Alternatively, microwave the vegetables in a covered container with a couple of teaspoons of water, or boil for two minutes in a large covered pan with three tablespoons of water. You can steam vegetables over a pot of boiling water or in the microwave with a small amount of water.
Fill a pot with water and put the vegetables over it in a metal colander. A rice cooker will also steam vegetables. Put them in the microwave with a few tablespoons of water. Put a small amount of water in the bottom of a pan, add the vegetables and boil for a couple of minutes.