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STEAM POWER: THE BENEFITS TO STEAM COOKING.

Steaming has long been recognized as one of the healthiest cooking methods. In addition to being good for you, steam-cooked foods taste delicious because steaming enhances their natural flavors and aromas. Steaming cooks with moist heat so foods stay juicy and tender. It also helps them retain most of their vitamins and nutrients. And, because no cooking oil is required, steaming is a great way to prepare foods without adding calories and fat.

All you need are a large stockpot with a tight-fitting lid and a folding steamer basket. Some stockpots even come with their own steamer inserts. Harness the power of steam!

HOT TIPS FOR STELLAR STEAMING

No matter what you are steaming, there are a few general guidelines to follow to ensure your steaming goes smoothly.

 

1. Make sure the lid fits tightly on you pot or steamer.

You don’t want any of that precious steam to escape, prolonging your cooking time.

 

2. Watch your water level.

Ideally, there should be at least 1 to 2 inches of space between the water and the bottom of the steamer basket. This will allow steam to circulate and cook the food. If you have too much water in the pot, your food will become immersed and boil. If you don’t have enough water, your pot might boil dry.

 

3. Bring your water to a complete boil.

Before placing the food in the steaming basket.

 

4. Start with the best, freshest ingredients.

Since steaming boosts the flavors and aromas of foods, any slight taint or "off " flavor will be accentuated, not covered up, during steaming.

 

5. Cut your food to a uniform size.

This will help ensure all is finished cooking at the same time.

 

6. Don't over-stuff your steaming basket.

For best results, arrange food in a single layer with room for the steam to circulate around the food.

 

7. Use caution when taking the lid off of your steaming pot.

The steam can scald – lift the lid so the steam escapes away from you.

- RECIPE -

LEMON PEPPER
BRUSSELS SPROUTS

Loaded with comfort.

Get Recipe >>

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