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Steaming Happy

Steaming Happy

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Steamed vegetables cooked with a food steamer keep most of their flavonoids and vitamin content, so other than eating them raw, steaming vegetables is the next best way of cooking them. Fish is also excellent when cooked in a food steamer because it retains all its flavors and nutrient content such as the essential Omega-3 fatty-acids found in all seafood and fish doesn't fall apart during the cooking process in a food steamer. Stir-frying, boiling, grilling, and other high temperature heating methods destroy many important nutrients. If you want to maintain the nutrients and rich flavors of fresh foods, using a food steamer is the key.

You can use a food steamer to steam fish, chicken, vegetables, dim sims, dumplings and much more and reap the health benefits of fat-free cooking that produces crisp, delicious results. All it takes is a simple change to your dietary habits to greatly assist in promoting better health. Good health and vitality go hand in hand with great tasting food, and using a food steamer perfectly seals in all the natural vitamins and minerals of foods which are vital to maintaining a healthy and balanced diet.

A Food Steamer Preserves Vitamins and Minerals

Brown rice, for example, should be cooked in a food steamer, because this is the only method of cooking brown rice that guarantees the retention of its valuable vitamin B1. It's the abundance of vitamins and mineral salts that are so important and by using a food steamer you will minimize the risk of losing these vital vitamins and nutrients while cooking. Overcooking or burning food will destroy most, if not all, of the health benefits from eating it, this can be easily avoided if you use a food steamer. If you are health conscious you may prefer steaming food in a food steamer to other methods which require cooking oil, resulting in lower fat consumption.

Compared to raw consumption, a food steamer reduces folic acid by 15%, and boiling reduces it by 35%.

Again compared to raw consumption, a food steamer reduces vitamin C by 15%, and boiling reduces it by 25%.

All other nutrients are reduced by a similar amount by both methods of cooking.

No cross flavors, two or more vegetables can be cooked at the same time

Food is still and less likely to break up (unless overcooked!)

Fewer water soluble vitamins B an C are lost

Loss of vitamins through contact by air is reduced

Convenient because

Does not require straining

Loading and unloading is easy

Rapid cooking allows food to be cooked immediately prior to service

Acids are retained and some vegetables are turned a dull color as a result.

Care with timing must be taken to avoid overcooking of some delicate foods

Types of food that can be steamed:

Vegetables such as carrots, swede, potatoes, parsnip, beans etc can all be steamed. Remember green vegetables can turn dull in color. Prepare by lightly seasoning and placing om perforated racks. Treat as per boiled. Steaming is a good method if you want to make Sauté potatoes, steamed in their skin then peeled if required and cut into dice or slices and shallow fried.

Many fish can be steamed whole or in fillets, any sauce being made separately. The fish is prepared and lightly seasoned and sometimes flavoured with lemon juice or wine.

The same cuts of meat and poultry can be used for steaming as boiling and cooking takes about the same length of time, the method is healthy but tends to produce a rather flavourless end product that need to be served with a flavorsome sauce!

Types of food that can be steamed:

Vegetables such as carrots, swede, potatoes, parsnip, beans etc can all be steamed. Remember green vegetables can turn dull in color. Prepare by lightly seasoning and placing om perforated racks. Treat as per boiled. Steaming is a good method if you want to make Sauté potatoes, steamed in their skin then peeled if required and cut into dice or slices and shallow fried.

Many fish can be steamed whole or in fillets, any sauce being made separately. The fish is prepared and lightly seasoned and sometimes flavoured with lemon juice or wine.

The same cuts of meat and poultry can be used for steaming as boiling and cooking takes about the same length of time, the method is healthy but tends to produce a rather flavourless end product that need to be served with a flavorsome sauce!

Meat & Poultry

Fish

Vegetables

Meat & Poultry

Fish

Vegetables

Disadvantages

Advantages of Steaming

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