We're going to show how to pan steam vegetables. For this demo, I chose broccoli, it's one of my favorite veggies. Make sure that we cut the broccoli on equal sizes so they all cook at the same time. If you happen just to cut a bunch of little florets and big ones, this will cook before this bad boy right here. I'm sure you wash your broccoli, drain it well and then cut it to size. We're going to pan steam the broccoli. We're going to use two techniques, steaming and in the pan, not in a steeper. We're going to go ahead and place the broccoli in a saute pan. Place your broccoli in a pan. Trying to high heat. I want to add some water in the bottom of the pan, not too much because I want to use the water that the broccoli has been steamed as I sauce at the end of the cooking process. That way any vitamins or any flavor that the broccoli will leech into the water, I'll be still using it into my finished dish. I'll start with a little bit of water in the bottom. For this side pan, it's about three ounces of water, crank it to high heat and we're going to put a lid on it. As soon as I see the steam coming from the sides of the pan, I'm going to check my broccoli. I got some steam coming from the sides of the lid. Please be careful when you lift your lid. Don't lift your lid towards your arm because the steam will come to your arm. That's why we have chef jackets that have long sleeve to protect your arms. Whenever you lift your lid, please do it away from you so the steam can go away. It's nice and bright and green. I just check in right now the water at the bottom. You can see the water is almost dry. My broccoli, the way I test my broccoli is again my tip of a pair of knife into the broccoli stem and I can sense and feel the broccoli. It's still a little bit on the crunchy side, just a little bit more water in there. If you let the water dry, your broccoli will start to become crunchy and we're not looking for a saute. We're looking for a nice steam in there. I'm going to add a little bit of water and I'll let it go for a couple more minutes. We check again for our broccoli. At this point is the exact way out as I want. There's still a little bit of water in the bottom perfect. I'm going to finish my broccoli. Usually, you finish it with just whole butter. I have this beautiful garlic compound butter and I'm going to add it into my broccoli. So I can make a little sauce also out of it. Stir gently. You do not want the grooves. Your broccoli. So you can see right now the little bit of water left over is playing nicely with the butter. I like to shake my pan. So it kind of forms an emotion. My butter was seasoned but my broccoli is not always has to be seasoned, a little bit of salt. A couple of pinches of salt in the past has proven the right mix for my broccoli and of course, black pepper, one of my favorite, old-time seasonings. Broccoli is ready to plate. Be gentle with your broccoli. You do not want to bruise it. Sorry if I'm giving you the other side of the pan. And this is your pan's theme broccoli, which we have finished with a compound butter which you can easily just finish it with plain butter, what would just as fine. Hope you enjoy it.