21
Steaming
Steam cooking is an easy, healthy and fast method of preparing fish,
poultry, vegetables and more.
This centuries-old method of cooking is perfect for today's healthier
lifestyles. Steaming gives you food that looks better, tastes better and are
better for you.
Steaming is simply cooking food over gently boiling water. The water
vapors cook the food rather than the boiling water. In addition to preserving
more of the foods nutrients and the improved appearance of the food, steam
also cooks faster than boiling. The temperature of steam is the same as that of
boiling water 212° F /lOO° C, but steam has almost six times more heat energy
than water at the boiling point.
Because of the many benefits of steaming it continues to become more
and more popular for preparing all types of foods from vegetables and
sesfood to eggs and poultry.
Benefits of steaming:
Nutrition
. Water-soluble vitamins and minerals (most notably Vitamins
B and C), are retained. In one study of Vitamin C retention, it was noted
that, in general, foods cokked in boiling water retained only 45% of their
original Vitamin C content, while the average Vitamin C retention of
steamed foods was 69%.
No
Added
Fat
. Steamed foods need not be high in fat or calories.
Flavor
. Your food's natural and superb flavors are retained.
Texture/Color
. Steaming your vegetables maintains their fresh from
the garden color, texture and taste.
In addition, steaming reduces the risk of overcooking. When properly
steamed, vegetables are eye-appealing with a bright color, characteristic
shape, and a firm but tender texture.
Steamed meats are moist and flavorful and are cooked without adding any
additional oils or fats.
