ångkorgen

Ångkorgen is a perforated basket used to steam food over simmering water. It is a common accessory in Swedish cooking and is found in many stovetop pots as well as in modern steamers. The basket is typically made of stainless steel, sometimes with a silicone rim or nonstick coating, and often includes handles for easy lifting. Its perforations allow steam to circulate around the food while it remains above the water.

Usage involves placing a few centimeters of water in a pot, inserting the ångkorgen, placing the food inside, covering with a lid, and letting it steam until tender. Cooking times vary by item: vegetables generally 5–10 minutes, delicate greens 2–5 minutes, fish fillets 8–12 minutes, and dumplings or dumpling-like items 12–15 minutes. It is important not to overfill the basket and to ensure there is enough space for steam to circulate.

Advantages of the ångkorgen include preserving color, texture, and nutrients, while using little or no added fat. It is versatile for vegetables, fish and shellfish, dumplings, and grains or starches that benefit from gentle cooking.

Variations and compatibility: some baskets are designed to fit into pressure cookers or rice cookers, and collapsible silicone versions are available. Care and maintenance involve thorough washing after use, avoiding clogging of the perforations, and drying to prevent rust. The ångkorgen remains a simple, efficient tool for healthy, quick steam cooking in home kitchens.