Who wants to eat really healthy, should focus on raw foods as possible. Very well so far, the theory that even at the end of the 20 th century, preached by some health nuts. Somehow, they also have reason, because the cooking process destroys many nutrients in food demonstrated. But you can constantly chewing raw carrots. Potatoes in the diet plays an important role in the raw state but work even toxic, to say nothing. And the flesh is certainly not a revelation in nature in culinary terms - apart from the fact that, for example, poultry can be eaten any risk to health status only in undercooked meat.
Why steaming and boiling?
A solution to enjoy healthy vitamins and nutrients, while the proper handling of food can be cooked with steam. The idea is not really new, but still, the steam works only in some private kitchens. However, it is customary to heat only potatoes or vegetables in a large amount of water for cooking and cooking water after the end of the cooking process away. Unfortunately, with this many votes water and nutrients in the flow of food carried. But who wants to drink water from potato tuber precious nutrients but later incorporated as much as possible?
This is where the vapor, which is only a combination of great taste, while the careful preparation of the nutrient. You can get the best cooking techniques for maintaining the flavor, while vitamins and nutrients are not properly protected. The technique of cooking has become, due to health awareness increasingly the trend, helps maintain the natural flavor of food as well as vitamins and nutrients.
This is where the vapor, which is only a combination of great taste, while the careful preparation of the nutrient. You can get the best cooking techniques for maintaining the flavor, while vitamins and nutrients are not properly protected. The technique of cooking has become, due to health awareness increasingly the trend, helps maintain the natural flavor of food as well as vitamins and nutrients.
What the steam cooking differs from traditional cuisine?
It is simple and logical are the reasons that the steam, both vitamins, nutrients and flavor of the optimum. During the process of steam cooking, food wrapped by water vapor and the food is exactly the isolation and prevents transfer of flavors. Vitamins are passed in the absence of water there is no way to comply with the organization to remain as large as possible.
Otherwise, it looks with the classic technique of cooking food as this is a rather large amount of boiled water. Who, then, after the cooking process, the cooking water is not reused in any form, must live with this technique of cooking so that nutrients and flavors find their way into the drain.
Otherwise, it looks with the classic technique of cooking food as this is a rather large amount of boiled water. Who, then, after the cooking process, the cooking water is not reused in any form, must live with this technique of cooking so that nutrients and flavors find their way into the drain.
What foods are suitable for steaming?
Principle can be traced from potatoes over the vegetables, steam cook the rice to fish for everyone. Not suitable for this technique are just cooking food that get their distinctive flavor through roasting process can be achieved only with the same meat with some fat. Even relatively fatty fish such as flounder, are not suitable for steaming, and which are by their very high fat content more suitable for frying.
Steam cooking has evolved piece by piece to a trend that has increased since the health-conscious people have. Diet is just a way too good to get a lot of flavor with little fat and carefully what nutrients and vitamins to prepare your favorite dish.
While often the taste by adding more fat seasoned with classical cooking methods should be required steaming.
Steam cooking has evolved piece by piece to a trend that has increased since the health-conscious people have. Diet is just a way too good to get a lot of flavor with little fat and carefully what nutrients and vitamins to prepare your favorite dish.
While often the taste by adding more fat seasoned with classical cooking methods should be required steaming.
Steam cooking saves energy
Interestingly, during cooking is also the way in which this can be cooked in energy savings. With this technique, it may be that different foods can be cooked together in a vessel without flavor transfer. The magic word in this way the energy efficiency of cooking without flavor transfer is here again "Isolation of steam," because the taste can not be transferred from one to other foods. If you like, so you can fish with vegetables in a pot to prepare, without the vegetables are suffering intense fish flavor.
Cooking with steam is not as new as now may be suspect. This cooking technique originated in China. There, the food was cooked a long time or vapor. The food is lightly cooked, and even delicate foods do not cook much, as when cooked in boiling water is often the case. Besides the taste will remain the same shape and texture obtained if desired. A true classic and a good example for cooking with steam the dumplings, which are prepared in this way, so keep in shape.
Cooking with steam is not as new as now may be suspect. This cooking technique originated in China. There, the food was cooked a long time or vapor. The food is lightly cooked, and even delicate foods do not cook much, as when cooked in boiling water is often the case. Besides the taste will remain the same shape and texture obtained if desired. A true classic and a good example for cooking with steam the dumplings, which are prepared in this way, so keep in shape.
Broccoli, peppers and potatoes for perfect steaming
Foods lose their nutrients, has long been known. For this reason, the potato is prepared for a long time as potatoes and here it is also clear that this protection shell provides some protection for the media flavor and vitamins. One of the advantages of steam cooking is that food can be prepared in the state of eating and immediately after the process of cooking and eating without the hassle of the shell and some are ongoing operations.
A good example of the steamer and nutritional protection offered by the broccoli. Tests have shown that broccoli is steaming, C about 50 percent more vitamin stick with broccoli, which was prepared with the traditional cooking method. Tests have shown similar results with paprika. Minerals loses about 45 percent and trace elements when cooked in water.
A good example of the steamer and nutritional protection offered by the broccoli. Tests have shown that broccoli is steaming, C about 50 percent more vitamin stick with broccoli, which was prepared with the traditional cooking method. Tests have shown similar results with paprika. Minerals loses about 45 percent and trace elements when cooked in water.
Almost no seasoning necessary during cooking
Another positive aspect of steaming is that this can be an added fat and dispense largely as a carrier of flavor. This is not just good for your figure, and the benefits of this course, the preparation of total fat and tasty. In addition, salt and spices you can use other more economical in the steamed dishes, as noted there is no loss of taste, not just replace feed flavors. Here, too, another health advantage to be seen!
How to cook steamed food?
The anticipation must be said that there are different ways to enter the steam. And very expensive, not convert the cooking method is. For starters, last steamer stainless steel, which can be found in any standard cup. The food is - full - as vegetables. A little water that collects the steam and credited the lid, the objective of preserving fluid - off we go to the steamer. These inserts are available for around 20 € in the departments of household items. Bets can be adjusted in size and therefore can be used in different pots. Important is just that the pot lid is closed properly.
For finely chopped vegetables mainly a bamboo basket is adequate. This is achieved by a few euros in the Asia-Laden.
When the meat should be cooked with vegetables in the oven, this is the steam cooker bag are commercially available, which is full of middle-aged, sealed and placed in the oven. Many households are clay pots, as the Roman pot is already there. These boats are suitable for steaming excellent.
Who cooks with steam notes that food, or leaching, or even dry. Besides the fact receive that natural flavors and nutrients and are therefore not work with artificial flavors to be, especially for vegetables, the color is intensified, which is the principle that pleasure is taking place a little beyond the eye, comes to the meeting.
For finely chopped vegetables mainly a bamboo basket is adequate. This is achieved by a few euros in the Asia-Laden.
When the meat should be cooked with vegetables in the oven, this is the steam cooker bag are commercially available, which is full of middle-aged, sealed and placed in the oven. Many households are clay pots, as the Roman pot is already there. These boats are suitable for steaming excellent.
Who cooks with steam notes that food, or leaching, or even dry. Besides the fact receive that natural flavors and nutrients and are therefore not work with artificial flavors to be, especially for vegetables, the color is intensified, which is the principle that pleasure is taking place a little beyond the eye, comes to the meeting.
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