Food is cooked by suspending it above boiling water in a closed container and letting the steam do the rest of the work. Among the benefits of steaming are:
- Nutrient retention: Since steaming doesn’t require the addition of oil or other fat it can aid in the preservation of nutrients in food.
- Even cooking: Food can be cooked through with steaming, preventing burning or drying out.
- Cooking speed: Steaming can swiftly cook food making it a practical technique for people with busy schedules.
- Versatility: Meats, fish, veggies and cereals can all be cooked using the steaming method.
- Low maintenance: While the dish is steaming it normally requires little attention allowing the cook to focus on other chores.
- Economical: Since steaming doesn’t involve the use of expensive oils or other materials it is an economical cooking technique.
- Simple cleanup: When compared to other cooking techniques steaming often takes the least amount of cleanup.
- Cultural significance: Steaming is considered to be important in many different cuisines and can give food a more authentic flavour.
- Comfort food: Steamed foods are a well-liked option for comfort food since they can bring back fond memories and emotions of comfort.
- Suitable for delicate foods: Steaming gently cooks delicate foods without drying them out or making them fall apart such as fish and seafood.
Additionally steaming maintains the food’s flavour, texture and colour. Vegetables and fruits can also be steamed because it keeps the food’s texture and colour while retaining the majority of its nutrients. Additionally appropriate for grains and legumes it improves their nutritional value and aids in digestion. Steaming is more convenient and adaptable since it may be done in a variety of methods such as using a bamboo steamer a metal steamer basket a stovetop steamer or an electric steamer.
