300 Steamer Recipes
Discover Fresh and Healthy Menu from Your Steamer Cooker
BY
Brian White
Copyright 2021 Brian White
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Table of Contents
Introduction
Steaming is one of the most amazing conventional cooking techniques. It helps to maximize the taste of the food by applying moist heat while maintaining their vibrant colors, so they look fresh and delicious. It's also one of the healthiest ways to cook food without using any oil. Other than that, it has also been proven to retain as many nutrients as possible in meats and fish, and veggies along the way.
Steaming is pretty simple, but it can make a huge difference, especially in making sure that you enjoy the whole experience of the distinctive flavors of the food, no matter what you throw into it. Here are 30 recipes to prove that no matter how times may have changed and how cooking endured technological advancements, steaming remains timeless and a helpful cooking method to master if you want to serve excellent food.
When it comes to preparing dishes in a steamer, not everyone is sold on the concept. However, here is a fantastic selection of thirty dishes, hand-picked from different regions and cuisines across the globe, just for you to enjoy a healthier version of the meal.
We've attempted to include as many diverse tastes as we could in the shape of this short and compact recipe book, from chocolate and lemon sweets to mouthwatering seafood, age-old traditional dishes to both vegetarian and non-vegetarian delicacies.
With its equally eye-pleasing and delicious meals, this recipe book is guaranteed to leave you speechless. So, without further ado, let's delve into this steamer cookbook.
Chapter 1: History of Steam Cooking
A Little History of Steam Cooking
Steam cooking is not a modern invention; thousands of years ago, our ancestors used hot steam to prepare food. This method was trendy and sophisticated in Asia. Vegetables, pasta, stuffed dumplings, or meatballs were put into small, round bamboo baskets stacked on top of each other in a pot or wok filled with water. In other parts of Asia, small baskets with the food to be cooked were hung over a kettle of boiling water.
The ancient Romans also knew about the benefits of steaming food. There were small restaurants open to the street in many Roman cities, in which simple dishes such as lentils, beans, chickpeas, or peas were prepared on an available stove. The meal was kept warm by steaming it in clay pots. Those hungry who wanted to eat their fill for little money could get a portion of beans, lentils, or peas from these cookshops, just like we get a sausage in the snack bar today.
Our grandmothers did not have any modern steamers either; they put a bowl of water in the oven with the food. The roast or cake cooked faster and remained moist.
Proper kitchen appliances and your cookware for steaming were only developed by industry in the 1920s but remained a niche product in this country. Only the pressure cooker was able to prevail. Steam ovens were mainly used in the catering industry. In the meantime, word of the advantages of cooking in your juice has also got around in the fitted kitchens of medium-sized households. The new cooking trend began its triumphant advance in the USA before it crossed the pond. However, modern steamers cannot be compared with the good old pressure cooker. Because while the pressure cooker heats the water to 250F with an overpressure of around 2 bar and thus cooks the food faster and saves time, modern steam cooking has nothing to do with speed. Steam cooking is more of slow food but still ideal for working people and lazy people because it works (almost) on its own.
How does cooking with steam work?
A saucepan and plenty of water are needed for cooking. The water gets hot, the heat is transferred to the food, the potatoes are soft, and the broccoli is cooked and drained. Unfortunately, many valuable vitamins and minerals are water-soluble and washed out of the food when cooked. The essential nutrients are thrown down the sink with the cooking water after the cooking procedure.
Steam cooking, on the other hand, works quite differently. The food to be cooked is placed in a container, which stands above another container filled with water. The water is heated, and the rising steam flows through the openings in the steamer. It envelops the food and heats it gently and gently. The food does not cook faster than when cooking on the stove or frying in the pan, but no nutrients are washed out since nothing floats in the water! This keeps vegetables, fruit, meat, pasta, and rice rich in vitamins, juicy, crunchy, and tasty. The colors are also retained, as no color pigments are washed out. Broccoli, beans, and peas are incredibly green, carrots stay bright orange, and peppers stay bright red.
The taste experience is entirely new because cooking in its juice means that its aromas are retained. After all, steaming is also the low-calorie preparation method, as hardly any fat is used. Feast with pleasure while still paying attention to your figure - a dream will come true, right?
Chapter 2: Steaming: A Delightful Way to Cook
Steaming is one of the oldest cooking methods. Its a natural way of cooking food in the most healthful manner possible. It helps you to cook food without making the color dull. It is also a great way to maximize the full essence of the food, so you enjoy the best flavor experience with every serving.
