Long perceived as bland, tasteless, aromaless, unattractive cooking, and so many other qualifiers with a dissuasive effect, steam cooking is becoming more and more popular today. What is this reversal worth to us? It seems that we are becoming more and more aware of all the benefits that this method of cooking can bring us.
Indeed, steam cooking is the best way to take advantage of all the nutritional qualities of your food. The principle being that the steam diffuses gently to cook in a progressive and delicate way, the food is therefore not attacked and retains all their vitamins and their benefits. Since the cooking temperature generally does not exceed a hundred degrees, the minerals are also preserved.
A little advice, however, to avoid any loss of vitamins, do not cut your vegetables into pieces. It is better to let the vegetables cook whole, which will limit contact with the air. If possible, even let vegetables cook with their skins on.
Once again, the cooking being done very gently, it does not soften the crunchy vegetables, does not dry out the tender meats, does not destroy the fragile fish.
Being enclosed in an airtight container, the flavors and aromas of the food cooked in this way cannot escape or evaporate, so your food retains all of its taste and fragrance.
In short, whatever the taste qualities of your food, thanks to steam cooking, they will be preserved and enhanced to the best.
All those who have already dieted know it well, steam cooking is good for the line. To start steaming, no fat is added. But above all, and unlike other cooking methods, steam cooking dissolves fat in meat and fish instead of burning it, without making the food dry and rickety.
No more pre-cooked dishes at exorbitant prices and let's say...approximate taste. A morning walk to the market to fill your basket with fresh produce is enough to prepare dishes that are both tasty and inexpensive.
