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Steam cooking (not to be mixed up with pressure cooking) offers a host of sought after aids made up of faster cooking times as well as peak retention of vitamins, nutrients, flavour, colour and texture. With steam cooking, food absorbs only the moisture it needs – which means no over cooking. Food cooked in a steam oven can also be a lot better for your health. You don’t need to add any oils or fats to keep food, such as chicken, from drying out in the cooking process.

Steam ovens cook just like how they sound. Most people think that only vegetables can be used, but pretty much all your food can go into a steam oven like meat, poultry, seafoods, fruits, pies, pasta, rice, etc.

You can even use a steam oven to cleanse baby bottles or jars for canning.

If you are anything like my family than leftovers are a fact of life. Re-heating food is a dream in a steam oven. You know that pork fried rice that never quite bounces back in the microwave? Pop that in a steam oven and it’ll taste like it just came out of the wok. I’m not here to tell you that a steam oven will replace your current oven, but steam ovens can with out a doubt work along with your current kitchen tools.

Steam cooking is simple and you need not use oil or fat to cook your food. With steam cooking, you can prepare light and healthy meals. And cleaning up is a breeze as there is no oil, no smoke and no mess.

Over cooking or burning food is easily nipped-in-the-bud when steaming it. Health aware men, women and children are wise to prefer steaming to other methods which need cooking oil, resulting in lower fat content.

Steaming also gives you a more nutritious food than boiling because fewer nutrients are lost into the tossed out water. A 2007 USDA head-to head between steaming and boiling vegetables shows the most affected nutrients are folic acid and vitamin C. When set side by side to eating it raw, steaming reduces folic acid by 15%, and boiling reduces it by 35%. Steaming reduces vitamin C by 15%, and boiling reduces it by 25%. Phenolic compounds with antioxidant properties have been found to retain significantly better through steaming than through boiling or microwaving.

Phenolic Compounds

Catherine Rice-EvansNicholas Miller and George Paganga

International Antioxidant Research Centre, United Medical and Dental Schools of Guy’s and St Thomas’s Hospitals, Guy’s Hospital, London, UK SE1 9RT

There is currently much interest in phytochemicals as bioactive components of food. The roles of fruit, vegetables and red wine in disease prevention have been attributed, in part, to the antioxidant properties of their constituent polyphenols (vitamins E and C, and the carotenoids). Recent studies have shown that many dietary polyphenolic constituents derived from plants are more effective antioxidants in vitro (taking place in a living organism) than vitamins E or C, and thus might contribute significantly to the protective effects in vivo.

One of the biggest benefits of steam cooking or steaming is that you can cook various food items at the same time on the many perforated tiers. You get ahead by using the same steam thus saving precious energy, time and effort.

Kitchen Appliances: History of Steam Cooking


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