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Tuesday, 17 Sep 2013 - 11:44 am
Steaming is one of the best cooking methods for maximizing taste and color, while retaining the most nutrients and minerals in vegetables and fish.
It is a very healthy cooking method and
capable of cooking all kinds of food. compares to others cooking it doesn't
require cooking oil, thus, low in fat content. It has a stronger, more
flavorful taste, comparing other food cooking such as roasted, baked, boiled
,stir fry or frying.
Steamed food maintains more of its
nutritional value and nutrients than food that is baked or boiled .Overcooking
or burning food is easily avoided when steaming it. A 2007 USDA comparison
between steaming and boiling vegetables shows the most affected nutrients are folic acid and vitamin C. When compared to raw consumption, 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. Most other nutrients are reduced by a similar amount by both
methods of cooking.
Adding
Extra Flavor
Just
because steaming is a healthy way to cook doesn't mean it has to be bland.
There are many ways of adding extra flavor to steamed food during the cooking
process. You can bring extra flavor to your food by adding all sorts of
complementary herbs and spices to your cooking liquid. Further up the
flavor by substituting stock, fruit juice or wine for water. The
additional flavors will permeate the food as the steam cooks them.
Food
by Steaming
In
China, the Chinese have used steamers for at least 3000 years or more. In
Western cooking, steaming is most often used to cook vegetables - it is rarely
used to cook meats.
In
Chinese cuisine seafood and meat dishes are steamed. For example: steamed whole fish,
steamed crab, steamed pork spare ribs, steamed ground pork or beef, steamed
chicken, steamed goose, etc. Other than meat dishes, also rice can be steamed ,
although in Chinese this is rarely referred to as "steaming" but
rather simply as "cooking." Wheat foods are steamed as well. Examples
include buns, Chinese steamed cakes etc. Commercially sold frozen foods (such
as dumpling ,rice glue ,dim sum and so on) used to have instructions to reheat
by steaming, until the rise in popularity of home multifunctional
steamed cabinet which have considerably shorter
cooking times.
The secret to steaming food is to make sure there is enough heat
around the food. If not, the food may be undercooked. However, if too much heat
is present the food may turn rubbery. With the improvement of people's healthy diet concept, steamed cabinet is becoming more and more popular
. you just need a steamed cabinet make the steaming food more easily .open the
power and waiting for six minutes the steam come up put the food into the
steamed cabinet and fasten up it. then waiting for about quarter-hour the food
is done.
Multifunctional
Steamed Cabinet
The
multifunctional steamed cabinet is widely used to steam rice, desserts,
vegetables, fish,
vegetables and seafood etc. The steamed cabinet can be used for tableware
disinfection. Saving time and energy. The steamed oven can generate a
large amount of steam in 6 minutes. The energy saving rate is up to 60%.
reliable performance and good after-sales service make the food steaming
machine popular throughout the world. and if you need specialized field Steamed Bread Machine,Baozi(Steamed
Bun with Filling),Mantou(Steamed Bun) machine. Amisy highly functional and
superlative food processing machines & allied products is your best choice .
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