Cooking with steam

Cooking with steam

Cooking in modern steam ovens is considered the most efficient method to cook healthy and tasty meals. The steam cooking method takes nothing away constitute the foods natural flavours so that you need to add not even attempt to savour the natural taste that foods contain. No other cooking method can leave food looking and tasting so fresh and natural.
Your family is bound to enjoy healthier meals manufactured by the power of steam. Succulent meats and crunchy vegetables will almost always be cooked perfectly as well as your home cooked creations will at long last be unparalleled. Food reheated using steam has got the life returned for it as the moisture given the reheat function helps to make the food taste equally delicious this time around. Steam re-heating is a lot superior to a microwave which is the perfect solution should you be in a rush.
With the growth of modern technology now you can buy ovens that combine steam with hot air circulation. Not only does this maintain your nutrients and minerals inside the food but provides tastier meals. This option browns and crisps food while delivering moist, tender and brown meats and well risen crusty bread. Dough proofing is the one other unique feature of steam ovens, they create a wonderful environment for the creation of dough for delicious selfmade bread.
For folks who batch cook and freeze, steam defrosting would be the answer to turning your frozen meals into freshly cooked masterpieces. The gentle action of steam puts moisture back into the food whilst it gently warms and defrosts. You really can defrost quickly so when its faster than regular defrosting you’ll be able to provide fresh meals spontaneously.
If you aren’t using a steam oven yet it is really something you should consider and provide your family a healthier lifestyle while saving your own personal time and effort.
With steam cooking, you’ll be able to cook delicious foods by reducing fat, salt and sugar, maintaining nutrients and letting you enjoy a low-calorie chicken diet.
We are increasingly conscious of our health may be affected by the food we eat. You can retain nearly 50 % a lot of the valuable vitamins and nutrients in foods, also the flavours are sealed in, in lieu of being boiled away.
Buy vegetables and fruit several times every week so that they might be used fresh. Store them in a cool place and faraway from daylight.
Clean vegatables and fruits using the minimum level of water to stop losing soluble vitamins and mineral salts. Don’t leave the crooks to soak in water.
Thinly peel them to stop losing the vitamins slightly below the skin or cook vegetables, like potatoes, while using skins on retain the maximum vitamin content.
The best strategy to get the daily feature essential vitamins would be to eat a balanced diet containing a variety of foods.
You can make a complete meal using a wide variety of dishes like meat, fish, vegetables, fruit, eggs or desserts… and you really are then likely to serve a flavoursome well-balanced menu.
Eat vegetables cooked until they can be slightly crisp: your palate will soon learn how to appreciate the superior flavour.
Buy vegetables and fruit that are in season, while they will have the very best flavour.
Add some spice, or herbs to reinforce the flavour on the food.
The natural flavour is enhanced of virtually all food cooked by steaming. This greatly reduces the level of salt and sugar you must add. Usually steamed meals are not in contact using the liquid therefore that the soluble nutrients aren’t lost from the cooking process.
Recipe: Steamed Sea Bass
Accessories and settings
Spring onions:
Perforated and solid cooking container, level 3+1
Steam, 100 degrees, 1-2 minutes
Solid cooking container, level 2
Steam, 100 degrees, 20-25 minutes
Core temperature: 62-65 degrees
Cook’s tips
The fish can even be prepared together with the “Fish”, “Steam whole, fresh fish” programme.
8 spring onions
8 spring onions
8 Chinese dried mushrooms
1 piece root ginger
3 cloves garlic
2 bunches glass noodles, cooked
1 kg sea bass, whole, gutted and able to cook
2 tbsp groundnut oil
4 tbsp soy sauce or fish sauce
1-2 tsp sugar
4 tbsp rice wine or dry sherry
Steam Oven Method
1. Wash the spring onions and chop into fine strips. Place half with the spring onions within the perforated cooking container. Blanch as indicated and hang aside.
2. Put the mushrooms in to a bowl, pour over boiling water and soak for quarter-hour. Drain and finely chop the mushrooms.
3. Peel the ginger and cut into very thin slices. Peel the garlic cloves and crush that has a garlic press.
4. Spread out the noodles and mushrooms inside the solid cooking container. Rinse the fish under cold, water and pat dry with kitchen paper. Stuff the fish while using ginger, garlic and remaining spring onions and set diagonally for the noodles. Brush skin with peanut oil.
5. Stir together the soy sauce, sugar and rice wine and drizzle in the fish. Steam as indicated.
6. Arrange the blanched spring onions within the fish and serve with noodles and mushrooms.


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