Using steam to cook food is aÂ tradition that goes back centuriesÂ whenÂ your dinner was steamed in reed or bamboo baskets & gobbled up by the family without hesitation,Â or napkins.
Today, steam cooking has come a long way and now offers a better way to stay healthy & to cook one of those last-minute meals we’re all famous for.Â Using steam to cook yourÂ veggies & chickenÂ optimizes the retention of vitamins, nutrients, flavor, color, as well as texture.Â And since steam allows the moisture to stay in your food, you don’t feel the need to add any fatty oils to your dinner, and that is good news.
French chef Francis Lynch finds that steam cooking is a wave of the future, and the past, “We are finding that steam cooking is becoming an increasingly popular method of cooking due its ease of use, great results, health advantages and flexibility. Steam ovens can be used to cook everything from roasts to bread to desserts.”
“Steam cooking enhances fresh produce’s own natural flavor. This applies to vegetables in particular, but also to other side dishes and fish.”
Well, if a French chef tells me steam cooking is the way to go (and mentions desserts), who am I to contradict?