Steaming is a very old technique that has become fashionable again thanks to healthy cooking.
When you try to change the diet to start a healthier diet is perfect to steam food, as your body notices right away and the results in terms of general well-being do not take long to appear.
6 benefits of healthy cooking with steamed foods
– It is for the whole family
This type of cooking is recommended for children, the elderly and adults: with a single meal everyone will be satisfied.
The steamed kitchen is not synonymous with food for the sick, but with a much longer life. It is healthy, economical and very rich in flavor, since all types of food can be cooked.
– It’s cheap
It helps reduce energy expenditure by cooking food much faster. You only need water, salt and the food you want to cook.
– Accelerates the metabolism
It helps the digestive process: making digestion easier and faster. Steam cooking makes the body not feel heavy and there is no inflammation. All this facilitates the reconciliation of sleep.
– Time
Steam cooking is the solution to optimize time.
– Low calories
Fatty products are eliminated and oils are not needed.
Ingested foods prepared in this way contribute fewer calories to the body. Therefore, if you have a small excess of weight, steam cooking will come great.
– Preserves the vitamins and nutrients of food
The natural properties of each food remain intact, which is why the immune system is strengthened.
When steaming, the temperature does not exceed 110 ° C, nutrients are better preserved and not being immersed in water, the mineral salts do not dissolve or absorb water that may alter its color or flavor. Therefore, much more attractive and appetizing dishes are obtained.
How to cook steamed?
It is usual to use bamboo steamers or stainless steel or glass baskets. You can also choose a steamer pot, designed so that the condensed water runs off the internal sides and does not wet the food.
Another option is the electric steamers that allow cooking several foods at a time, although they are usually very small. If you decide on one, choose those that allow the regulation of temperature.
Once you know where you are going to cook, you need to make the cuts of the food on a regular basis and place them so that the steam can be distributed easily. Introduce the food when the water is boiling and do not forget that you can aromatize the water with aromatic plants or spices.
It is essential that you do not lift the lid while the cooking lasts, and that you remove the food when it has been cooked so that it does not continue to cook.
Recipes for steam cooking
Mixed Steamed vegetables with scallops
You will need a small cauliflower, 100 grams of green beans, one scallop per person, one potato, 6 green asparagus, two carrots, 100 grams of green peas, 10 cherry tomatoes, one artichoke per commensal, one clove of garlic, half onion, one pair of slices of ham, water, two bay leaves, rosemary, parsley, vinaigrette, oil and salt.
To make it, put water, salt, laurel and a sprig of rosemary in the pot.
Clean the artichokes, open them in half and put them in the basket of steam next to the chopped potato and cauliflower in bouquets. Insert the basket and add some parsley leaves and a drizzle of olive oil. Cook for five minutes, once the steam has started to come out.
If you have a steam oven, place the carrots, green beans, peas and asparagus tips next to the onion on the tray. If you do not have a steam oven, you can do it in the steamer. Season and bake for 7 or 8 minutes at 100 ºC.
Clean the scallops and reserve the corals and calluses. Cook them in a pan, add cherry tomatoes and sauté.
Fry ham with garlic, add a good sprig of vinaigrette and finely chopped parsley. Spill it and serve.
Steamed cauliflower with two sauces
You will need a small cauliflower, a spoonful of tahini, a clove of garlic, a spoonful of miso, the juice of half a lemon, sweet paprika, a spoonful of salmon roe, half a glass of vegetable stock, chives, parsley, raspberry vinegar, water, salt and olive oil.
Cook the steamed cauliflower, aromatizing the water with parsley and chives for 10 or 15 minutes. Season and reserve. Mix the broth with the miso and the tahini in a bowl. Add paprika, chopped garlic and lemon juice. Make a vinaigrette with raspberry vinegar, oil and salt. Add the salmon roe and mix gently.
Serve the cauliflower with the two sauces separately and sprinkle with parsley.
¿Do you dare to steam? Tell us your experiences