Not all food cooked the same, as the saying goes, cooking is basically going through a process of changing the nature of the food. So the way to cook your food is just as important as the food themselves.
Science behind the steam
Steaming food is one of the healthiest and maintains most of the nutrients in the food because it uses WATER and AIR in a rightful combination where the nutrients don’t leach out and are contained inside the food which results in more digestible nutrients. Sometimes, it can even enhance nutrients through the process.
Many food group are fit to steam
While most people think steaming vegetables, in fact steam could also work with fish, meat and poultry, especially when using the right cookware for the job (Pressure cooker or just a pot and a rack separate the food from the water while boiling). The fish or meat would retain moisture without losing its sweet juice and cook just as well with other methods.
If you have one of those pressure cookers with a dial for steam, well that is even easier.
Give it a try, steam (it powers locomotives and our electricity) is good even in cooking.
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