Steaming

Steaming

By
Dale Pinnock
Contains
0 recipes
Published by
Quadrille Publishing
ISBN
9781849499538
Photographer
Issy Croker

Steaming was once a supertrendy way to move towards healthy eating. While it has dropped out of fashion a little bit, it remains one of the healthiest ways to cook that there is.

As a cooking technique, it preserves nutrients, doesn’t require additional fat to be added, and is very quick. As I’ve mentioned before, many of the important nutrients found in vegetables are water soluble. The B vitamins and vitamin C, for example, can easily leach out when vegetables are boiled, so it can sometimes be the case that drinking the water the vegetables were cooked in may provide more nutritional value than the vegetables themselves! Steaming is one way around this, as it conserves a far greater proportion of the watersoluble nutrients. Just make sure you steam them until they are just softening, rather than all the way to a mushy consistency.

Recipes

Easy homemade dim sum

Chawanmushi

Spinach-stuffed tomatoes

Stuffed chicken breasts

Citrus ginger salmon parcels

    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again