Cooking with tradition: steam cooking goes back a long way
Even today, cooks at Chinese food stalls still cook rice, vegetables and small meat dishes in hot steam. A wok holds water that evaporates upwards. Above it are several stacked bamboo baskets containing the various ingredients and dishes. This cooking methods has an over 2,000-year tradition in China. Even if it is forgotten today, cooking in our own country is strongly rooted in this tradition, too. Pressure cookers and clay pot cooking are based on the same principle as a modern steamer. The benefit of such methods is that they cook food particularly gently.
Health-conscious cooking: preserving vitamins
In steam cooking, the steam rises and envelops the ingredients. These are exposed to a constant level of heat, allowing them to cook slowly. Vegetables, meat, pasta and fish barely come into contact with the boiling water. As such, the minerals and vitamins in the food are preserved, rather than flushed out by the cooking water. This is particularly important for water-soluble vitamins like B-vitamins and vitamin C. Gently cooking also keeps vegetables firm and meat succulent. The flavours do not end up being poured away down the drain with the cooking water, but rather remain in the ingredients. As such, a steamer is a vital stalwart of any professional kitchen. Even home cooks don’t want to be without this kitchen appliance once they have experienced what it can do.