From the oriental tradition a healthy cooking method that respects the nutrients of food, suitable for vegetables but not only
It may be due to the vegan or vegetarian trends that are constantly increasing, but steam cooking is back in fashion, thanks, not least, to the increasingly widespread health theories. Steam cooking in fact, it fully preserves the organoleptic and nutritional characteristics of each food, because cooking takes place by convection (heat expands through heat) and each food absorbs moisture but does not release anything and keeps all its flavors unaltered. This type of cooking is also suitable for those who must follow a low-calorie diet, because no seasoning needs to be added.
What is needed
The necessary equipment consists of bamboo baskets, which fit on top of each other and rest on a pot full of water. If you are short on time, you can also use the steel basket to be placed inside the pressure cooker: make sure that the water does not wet the food and that it does not evaporate before the food is completely cooked. There are also on the market steam ovens, which allow you to cook large quantities of food at the same time, keeping the steam temperature constant.
This cooking method is a fairly quick process: times vary according to the type of food, its texture and how it was cut. Generally, however, it takes no more than 15 minutes to cook the vegetables.
Meat and fish can be laid on a bed of algae or aromatic herbs, because they acquire more flavor and because the meats keep more softness. When you have finished cooking your food, do not throw away the water: you can reuse it to cook other products, enriching their flavor.
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