Originally from Eastern cultures, steam cooking is becoming increasingly popular throughout Europe. This cooking technique allows you to prepare delicious dishes with a reduced calorie intake, without using oils and fats. The result? Healthy, flavoursome and varied recipes!
Here are the 5 main advantages of steam cooking.
1. Nutrient preservation
As there is no direct contact with water, the nutrients in the food are not lost. Food therefore retains its nutritional properties much better.
2. Rich genuine flavours
Steamed food retains its own genuine flavour, making us in a way “rediscover” its real essence. This type of cooking is particularly ideal for fish and vegetables.
3. Light dishes
The steaming method does not involve cooking with oil, thus avoiding unwanted fats. The dishes are therefore very light, healthier and more delicate on the palate. Steam cooking dissolves the fats in fish and chicken, making food lower in calories and more easily digestible.
4. Almost no smells
In most cases, steam cooking reduces the typical smells of some foods. Try it for yourself!
5. Quick and economical
Steam cooking is a fast method of preparing our dishes and also allows us to cook different foods at the same time while saving time and having fewer pots and pans to wash.
Steam cooking? Also in the oven!
When you think of steam cooking, you imagine the classic steamer with different layers. But you can also cook in special steam ovens. In fact, a steam oven is able to fully enhance flavours. In addition, to having all the functions of a traditional oven, it allows you to cook almost anything, from bread to meat, providing a typical combination of flavours and crunchiness.