We had already explored steam cooking in four places, to use the right utensils, learn the basic technique, the most suitable foods and how to season them. Now let's deepen this healthy cooking technique that enhances the flavor of foods – whose sister is a bain-marie, an indirect method that does not involve contact between food and fire.
Let's start to understand because it's good. The reason is simple: compared to the other types of cooking that happens with the water paw – and in particular boiling, boiling (in which the water does not reach boiling point) and drowning (prolonged and at low temperatures) – nutrients of foods are better preserved. As we know, various precious nutrients, starting from water-soluble vitamins, are lost during cooking, dispersed in boiling water. In the steam one, food it comes into contact with water in the gaseous state and undergoes less losses than boiling.
In reality, not all steam cooking is the same. The steam generators exist real. Then there is the pressure cooker which can be used with the steam basket: in this case the greater is the prione (the pressure varies with the operating valve: the less air comes out, the higher the pressure inside) and therefore the cooking temperature, the more the dispersions are reduced but the loss of thermolabile vitamins increases. Steam cooking can then be achieved by using one normal casserole with a basket (there are now also folding ones, in silicone, that adapt the edge of the pot and have the double function of colander) and lid.
Finally, steaming is possible and excellent even in the oven. Today there are combined ovens that allow you to choose between traditional and steam cooking. Like thel new oven NEFF FullSteam which allows you to bake in the oven, with steam and in combined mode. In this case, 38 programs fully and optimally regulate the preparation of the desired dishes. From the fish that will be particularly tender to the meat that thanks to the steam can buy in juiciness, naturally vegetables and in combined mode unsuspected preparations such as those that must remain crunchy, for example gratins and buns. Not only: even for desserts steaming is possible!
Let's go back to the advantages of steam cooking: from the health point of view, this method does not produce toxic molecules. And in addition to preserving nutrients, also preserves the properties organoleptic characteristics e taste of foods. The consistency is obviously different from that obtained with other cooking methods more in contact with the flame, in any case, depending on the cooking time, the foods may be softer or more tenacious, a choice that depends on the subjective taste and on the recipes.
In any case, it is a fast cooking method, much more than it is in our imagination. Finally, last but not least, its characteristic is that it does not require the use of oil or other fats: perfect for those who want keep the line or in any case use raw condiments, which are certainly healthier for the same amount of calories.
Let's remember to close that the seasoning can also be done before cooking (thanks to marinating) is during: spices, aromatic herbs and essential oils can perfume water, while the basket can be lined of elements flavorings such as a layer of leek leaves rather than a blend of rosemary or thyme.
DISCOVER THE COOKING COURSES OF SALT & PEPE