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Moisture cooking - steaming.


Steamed Dumplings with Ginger- Soy dipping sauce

Steamed Mussels with Thai Curry Sauce

Steamed Basmati Rice

Papillote of Salmon (parchment packet oven steaming)

Pommes en Papillote

Let's Get Steamin'

  • Steaming is a technique many home chefs don't use often other than for vegetables. BUT steam cooking has tons of benefits and is super easy for anyone ! Among the reasons to learn this method:

    -Lower Fat Content

    Since food never comes in contact with the boiling water and cooks from the water vapor, there is no need to add any fats or oils to the cooking process.

    -Cook Everything Through Steaming

    This technique can be used on a variety of foods including meats, pasta, vegetables, fish, fruit and poultry. You can also use steaming with legumes and grains. You merely have to adjust the cooking time.

    -Steam Different Foods at Once

    Steaming doesn’t require having numerous pots of boiling water on the stove to make different food. Instead, you can stack steaming trays so all the food gets cooked over the same pot of water. Usually the meats will go in the bottom tray while the vegetables will go in the top.

    -Retain More Nutrients in Food

    When food is boiled, fried or baked, it can lose many of the vitamins and nutrients during these cooking processes. Steaming food allows nutrients and vitamins to remain as your body can reap in the benefits.

    -Avoid Overcooking Food

    Steaming is a much gentler cooking method than frying and boiling. You have more control of the cooking process as you often avoid overcooking or burning your food.

    -Less Mess to Clean

    You are only using one pot and several steamer baskets at the stove. You don’t have to wash a baking pan, a frying pan or other pots when using other cooking methods. So there is less mess that you have to deal with after eating your meal.


    Not convinced yet?? Come and join us and you will make this technique part of your go-to methods from here on out!

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