It seems inconceivable to us that you are unaware of the many advantages that come with steam cooking, but in the event that this is the case, we will go ahead and provide you with a little refresher. And that is that they would have seen something if they had started using it in China millions and millions of years ago. In a nutshell, this cooking method is ideal for lowering the amount of fat consumed or maintaining the qualities of the meal being prepared. However, and here is where things become fascinating, what kinds of dishes may be prepared by steaming them? We will give you a hint: it's pretty much whatever you can think of.
What can be steamed? Let's go with appropriate names
What can be steamed to have a more tastier and healthier diet and, on the other hand, that you forget forever the erroneous link between flavourless food and this concrete method are the two points that we would want you to take away from this essay clearly and concisely. Although the hint we gave you a few paragraphs ago already provides a good amount of explanation, we would want to dig into the intricacies a little bit further. Certain dishes are indeed far more ideal for steaming than others, but you can prepare practically anything you want in the oven or with a classic steamer if you use the steaming method.
Vegetables and vegetables:
Vegetables such as cauliflower, broccoli, asparagus, green beans, carrots, peppers, and potatoes take a few minutes to cook, but the taste is radically different from what you were expecting. Keep in mind that it is contingent on the size that you cut them into. To ensure that the food is cooked evenly throughout, it is best to cut it up into tiny, consistent pieces before cooking it. The only vegetables that you should avoid steaming are leafy vegetables like spinach and Swiss chard since their colour and taste are both diminished during this cooking method.
The fish, of course:
You may try steaming it if cooking it on the grill is already making you feel a bit worn out. You may choose your favourite without hassle (hake, cod, salmon, mussels, clams...), and it will be ready in less than 25 minutes. This method of cooking allows you to keep all of the food's original taste and texture, while also preserving all of the food's vitamins and minerals owing to the low temperature at which it is cooked. Do you have any experience with cooking fish in a papillote? You won't need any aluminium or sulfurized paper to simulate it since you can do it using steam instead of using such materials.
Red meats, chicken, turkey:
They have a very sensitive texture, particularly when not much fat is on them. Season them in advance or marinate them the night before in the refrigerator to give them a more robust taste. You may do this with the help of wine, lemon juice, mustard made with Dijon, garlic, onion, and a wide variety of fragrant herbs.