Thanks to steaming, the dishes gain flavor and keep their beautiful color. It is without a doubt the he althiest way to prepare food. The products do not come into contact with water, as is the case in traditional cooking, so valuable vitamins and minerals are not lost. In addition, it boils with steam faster than with water.
Steamingis not an invention of recent years, it has been known by the Chinese for centuries. This is the he althiest way to prepare food. The products do not come into contact with water, so there is no loss of vitamins and minerals. Vitamin C is the most vulnerable - 70% of the water washes away. this vitamin!
But that's not all - steaming favors those who struggle with excess weight andcholesterol : the dish does not soak up fat as when frying. No fat is used for steaming, only the prepared products can be lightly sprinkledwith olive oilor a good oil (we recommend rapeseed or linseed). Steamed vegetables (including potatoes)do not need s alt- the steam will extract the sodium they contain. Even meat and fish are best seasoned with s alt. The steamed products retain their natural flavor and gain an intense aroma.
Vegetables remain resilient - they do not absorb water, and on the other hand - thanks to steam - they do not dry out. The added benefit of steaming: nothing will stick to the bottom of the pan - as it can happen when stewing - and it will not burn. Just remember to keep the water level right while cooking.
This technique also saves time - the products do not need to be mixed or rotated. Just wait.
Steaming, only…. in what?
The fact that this is a fashionable culinary technique is evidenced by the huge selection of modern cooking equipment. For starters, all you need is a simple pot and a metal insert. It is adjustable in diameter, so it fits in any pot. Eco-style enthusiasts will choose bamboo steaming baskets. There are also special three-piece pots on sale - then you do not need to adjust the lid, because it is included in such a set next to a regular pot and a perforated insert.
If you are going to switch to this technique, buy a steamer - an electrical appliance that allows you to cook the entire dinner on several levels. SomeSteamers have a function that allows you to maintain the temperature of the dish until dinner is served, as well as a programmer that allows you to set the time to turn on the device.
Pressure cookers, fashionable in the middle of the last century, are returning to favors, they have been joined by kombivars and microwave ovens with the steam cooking function (Stream Cooking). Special cookware is needed to prepare food in the microwave oven. Recently, foil bags for steaming in a conventional microwave oven have also appeared. For demanding customers there are special ovens or steam cookers.
Steaming - what to steaming?
Steaming is perfectvegetables(even leafy ones, e.g. spinach), includingpotatoes , rice and allgroatsas well as lean meat (poultry, veal) andfish .
If you are not convinced of this cooking technique, start with broccoli. When boiled traditionally, i.e. in water, they are easy to overcook - then they are soft, tasteless, without color. When steamed, they will be firm, lively green and tasty. The products should be in pieces of a similar size. Try to shred the vegetables as little as possible - each slicing runs the risk of losingvitamins .
Steaming can overcook products just like in water, so check from time to time whether the food has "reached". Be careful! Steam is easier to burn than boiling water!
"Zdrowie" monthly
See the gallery of 9 photos