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Cooking with steam has several advantages. Steam cooked foods are flavorful and contain more vitamins and minerals. Steamed food is often more tender because the food is not exposed to dry heat, as with other cooking methods. Steam cooking allows food to retain its natural flavor, without adding calories, fat or sodium. Since no additional fat or oil is required for cooking, foods cooked with steam are much healthier and lower in fat. Many people believe that steam cooking produces bland, tasteless food. This misconception could not be further from the truth. In fact, foods that are steamed retain more of their flavors, smells, colors and textures than foods that are boiled, broiled or fried. Another benefit of cooking with steam is that no grease vapors are produced. When meats and fish are cooked with steam, the fat from these foods will seep away from the food and into the water reservoir of the steam cooker.
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