Questions and Answers

What are the advantages of steam cooking?

Steam is a valuable asset in the kitchen because it maintains the nutrients in food which would normally be lost in the water used for cooking.

This gives numerous advantages:

•    there is no alteration of taste, colour or consistency of the food;

•    considerably less condiment and salt is needed because the natural sapidity of the food is exalted and the dishes are healthier and easier to digest;

•    fat is removed from the food because it melts with the heat and drips through the holes in the trays;

•    the large amount of water in vegetables and meat facilitates heat exchange, reducing cooking times for economical production.

A steamy environment therefore makes possible all types of cooking that normally immerse food in water, with much better results in nutriments and appearance.   In addition, the food is much easier to handle.   Steaming is ideal for all kinds of vegetables, fish, including delicate fillets, boiled meats, cooking and re-generating vacuum cooked foods, thawing, and delicate cooking cycles in general.