Steam cooking is one of the healthiest cooking methods. Unfortunately, we fry and bake dishes more often, instead of taking advantage of the benefits of steaming dishes. Check why it is worth replacing the pan with a steamer!
Steam cooking and its advantages
Steaming has many advantages over traditional cooking. First of all, it allows us to retain most of the vitamins and minerals (especially unstable vitamin C and B vitamins), minimizing their losses, which during normal cooking reach 40-50%. Steamed dishes are also easily digestible, have fewer calories and are great for people who care about the line and do not tolerate heavy, fatty foods. Steam cooking preserves the natural taste and colour of products and minimizes the use of salt or extra fats. Steamed vegetables are firm and juicy, not softened like overcooked ones. Thanks to the layered arrangement of products, e.g. in a steamer, we can prepare the entire meal in one dish and, what is important, calmly go away for a moment without fear of constantly mixing and turning the dishes – steaming is practically maintenance-free. This makes it a great solution for busy people – it usually takes much less time than traditional food preparation!
How to steam?
Some of us are sceptical about steaming – it seems that steamed dishes do not taste as good as, e.g. fried one, they are bland and not very expressive. However, all you need to do is take a few tricks and our dishes will not only be healthy but also appetizing!
Before cooking, steamed vegetables and meat can be sprinkled with a little lemon juice and possibly a little olive oil. However, we should not salt them at the very beginning – steaming brings out salt from food; optionally, finally, we can gently salt the dishes. A good choice is the use of aromatic herbs such as basil, oregano or thyme – they bring out the taste of dishes, especially lean meat and fish, e.g. salmon.
To start the adventure with steaming, we do not need to stock up with fancy and expensive dishes – at the beginning, we just need a special basket for an ordinary pot. However, it should be remembered that it should be quite large so that the steam can circulate freely inside, and the food during cooking was not submerged (even partially) in the water but was above it. Remember that the lid adheres tightly to the pot, and the food is not too densely packed on the strainer (we put them in only when steam begins to emit). To minimize nutrient losses, vegetables should not be shredded too much. If we want to further facilitate and improve the process of cooking dishes, it is worth considering the purchase of a special steamer or combinator.
Which products are best steamed?
In a steamer or in a special pot, we can prepare almost anything – from vegetables to lean meat, seafood and fish, and even with a little practice beef. You can also make rice and cereal by steaming. However, we should give up cooking steamed mushrooms, because they lose too much water.
Who should especially like steaming?
Everyone can benefit from steam cooking, especially those who are slimming and looking for a way to healthy, low-fat and low-calorie dishes. Great for the prevention of atherosclerosis and cardiovascular disease, especially in people who have so far loved frying foods on unhealthy fats.