This cooking technique is a much healthier method as well as it provides great benefits such as better preserving the nutrition of the food and its natural structure.

When we cook, apart from nutrition, we want our menu to be special. Some people believe that this method gives “unpleasant” results and therefore stop using it.

However, steam retains the characteristics of the food better and does not degrade its structure, basically because the temperature is lower than when we expose it to fire, but is just as effective for cooking.

It benefits us in all of this

– They retain structure and nutrients: Steam keeps food moist, whether you cook vegetables, chicken or fish, they preserve their juices better. On the other hand, meat cells tend to break less because the temperature does not exceed 100 °C. The only catch is that cooking red protein using this method is not recommended.

– More vitamins, less fat: Precisely because the maximum temperature remains low (100 °C), vitamins A, B1, B5, C, K, carotenoids and folic acid are fully preserved and better utilized by our body. Since oil is not required for this type of preparation, excess oil is avoided, and it is always a good choice to consume raw oil in cooked foods to make better use of its nutrients.

– Extra flavour, less free radicals: Again, the nutrients, taste and structure are preserved, as well as their natural juices, as happens when frying, baking or boiling food. Furan, acrylamide or benzopyrene are formed by burning organic matter at high temperatures, these free radicals are avoided by steam cooking.

– Less sodium, better conservation: Added before or after cooking, there is greater control of the amount of salt added, like other spices, this is very beneficial for those who have to control sodium intake. On the other hand, food remains dry on the outside and juicy on the inside, thanks to the fact that there is no breakdown of organic matter and its natural juices are not released.

– Speed ​​up metabolism: Steam cooking helps to assimilate food better, there is no heaviness and faster digestion. For this reason, this method is recommended for preparing dinner.

How to steam without a steamer?

If you’ve never cooked this way before and want to try before you buy new equipment, you can use whatever you have around the house. You will need a large pot and a metal colander.

Boil water in a saucepan, about from its capacity and put a strainer; Please note that the filter should not be immersed in water. Then put the food you want to cook in a colander and cover the pot. The steam from the water will do its job.

Since the liquid will evaporate over time, it will be easier to check if anything is missing and add more as you cook if necessary.