Cooking in full swing

Conversion of water to steam - like a small difference, but ... Meals are cooked by steaming intense color, better taste, aroma and more vitamins. Eating them, lower your cholesterol and blood pressure, because they contain less salt and cooking fat.To healthiest way of eating. Allows you to keep a maximum of vitamins and minerals. While the traditional cooking of the valuable ingredients go into the water because you pour.

It is estimated that the loss of vitamins and minerals goes back to an average of 40 percent. The most susceptible to damage are water-soluble vitamins - C (long cooking destroys up to 70 percent. This vitamin) and Group B. The water also takes over a bit of fat-soluble vitamins A and E. The vitamin losses occur even during short-cooking, blanching or !

When we cook by steaming, do not add fat, and do not add salt (if it is, minimum), a pair of mined products in fact contained in the salt.

What can you cook
While steaming up the temperature reaches 240F (200F water), so the dishes are prepared quickly. Particularly easy rozgotować vegetables, then become distasteful. Cooked al dente retain a beautiful color, are firm and have a distinctive taste. On hand, we can cook all vegetables, even leafy like spinach. Thanks to a pair gain in flavor sprinkled with herbs, potatoes, broccoli and cauliflower. We do not recommend tomatoes, because losing flavor. In this way we cook it, cut into portions of meat - the most sensitive species (poultry and veal.) Perfectly steamed fish go well. Before cooking, worth a drizzle of lemon juice. Remember that before cooking meat and fish and cut into pieces of equal size. Fish and meat cooked by steaming are easy to digest and less fat than fried or baked. Water vapor produces excellent taste of rice, especially the noblest of aromatic varieties - Basmati and jasmine.

As the season
Products do not add salt before cooking for easy oversalt. It is better to have any salt on the plate. But they do not żałujmy herbs, fresh or dried. To taste the water you can put a few sprigs of fresh herbs and broth cubes. When you cook fish on a special occasion, the water can be mixed half and half with dry white wine.

Suitable equipment
For starters, the best metal inserts are to be steamed. Their diameter can be adjusted to the size of the pot. For Oriental food (but not exclusively) intended bamboo baskets. You can set stackable - to cook the meat at the bottom, above, for example rice. Convenient to use a special pot to be steamed - he has a perforated insert, which arranges the products. Steamer look busy. This electrical device saves a lot of time, because I can cook several dishes while meat, fish, vegetables. In addition to saving of time counts convenience:'s ebullience is not a case of either, and an automatic timer allows you to precisely adjust the cooking time. Some steam cookers have a system that at the end of cooking temperature and timer that allows it to include a specific time. Can also be steamed cooked in a pressure cooker, and microwave kombiwarze featuring Steam Cooking. Such ovens have a special two-part dish. Pour into the lower part of the water in the upper compose products. For supporters of advanced light cuisine is an excellent solution for the steam oven. It allows for simultaneous cooking of several dishes - set them at different levels.