One of the simplest cooking techniques is steaming food in a perforated basket suspended above simmering liquid. It’s a great way to cut extra fat out, that is very easy to add to much oil when sautéing food.
For Vegetables: Combine broccoli, baby carrots, sliced sweet onion and sliced red bell pepper. Place over some steaming water for about 5 minutes. Remove and toss with some salt, pepper and the smallest amount of butter if you have too.
For Seafood: Season the water with lemon juice, white wine, garlic and bay leaves. Season the fish/shrimp with some salt and pepper, place over the liquid and steam for the appropriate time.
For Chicken: The steaming liquid for chicken can take on a lot more flavor. Try steeping some oolong tea leaves (or whatever strong tea you like) in the water for about 10 minutes to get a great concentration of flavor. Steam a small chicken breast over this liquid for about 20 minutes.
There are 2 different steamers I use. My All-Clad steamer is the one I use the most because it’s a 2 in 1 pot. The other one that is very popular with Asian cooking and allows you to cook more than one thing at a time is a bamboo steamer.