THE BENEFITS OF COOKING FOOD WITH STEAM
Steaming is a moist cooking method that uses the natural convection of heat that is travelling in air, steam or liquid. Foods remain tender because they are not exposed to intense, dry heat as with other cooking methods.
IT'S THE TASTE!
Steam cooking seals in natural flavor and nutrients without adding calories from fat or sodium. The heat from steam is gentle, so it is less likely to break down the cellular structure of food tissues as well as their aromatic composition. With steam, boiling water is never in contact with the ingredients but slowly diffuses throughout the food so it does not seal, burn or destruct.
Steaming does not mean blandness!!! If fact, flavors, smells, colors and texture of all ingredients are more intact when steamed rather than fried, broiled or boiled. Also, the wet heat of steaming allows spices, herbs and other seasonings to penetrate the food.
IT'S THE NUTRITION!
Steaming takes full advantage of the vitamins and mineral salts found naturally in foods. Suspended ingredients never actually come in contact with the hot water, allowing the flavors to develop and the nutrients to remain in the food. Foods are generally more nutritious when steamed, and as no additional fat is required for cooking, its also healthier and lower in fat.
For example, 84% of the Vitamin C in broccoli remains after being steamed, while only 40% remains after being boiled!
Cooking with steam produces no grease-laden vapors. While cooking meats and fish, fats extracted during the cooking process merely seep away from the food and are held by the water in the resevoir of the steam vessel.