It is sensible, healthy, economical and practical to cook food in hot steam. Ingredients take the same amount of time to cook in steam as when they are immersed in hot water. Nutritionists tell us that steamed food retains more nutrients and that the fat
present in the cellular tissue of all meats melts away and drains into the lower container of the steaming utensil. Several ingredients and even a whole meal may be stacked in steamers and cooked simultaneously, saving both space and energy.
Steaming is a practical method of cooking in a small kitchen or on a boat anchored in untroubled waters. The Chinese have been doing it for centuries (they always know everything before anyone else); in North Africa, steamed couscous is the national dish; the Brits steam a pudding at Christmas-and the memory of it lasts the whole year.
Even in America, clam bakes are really "clam steams." Everyone adores steamed vegetables, but it has been kept something of a secret that all meats-beef, veal, lamb, pork and chicken - can also be cooked to great advantage in steam. You can even wrap things in parchment paper and foil, and avoid having any unpleasant pots to wash.
With so many virtues, cooking in steam deserves to become a national pastime. Let there be a steamer in every kitchen - and something scrumptious inside everyone!
present in the cellular tissue of all meats melts away and drains into the lower container of the steaming utensil. Several ingredients and even a whole meal may be stacked in steamers and cooked simultaneously, saving both space and energy.
Steaming is a practical method of cooking in a small kitchen or on a boat anchored in untroubled waters. The Chinese have been doing it for centuries (they always know everything before anyone else); in North Africa, steamed couscous is the national dish; the Brits steam a pudding at Christmas-and the memory of it lasts the whole year.
Even in America, clam bakes are really "clam steams." Everyone adores steamed vegetables, but it has been kept something of a secret that all meats-beef, veal, lamb, pork and chicken - can also be cooked to great advantage in steam. You can even wrap things in parchment paper and foil, and avoid having any unpleasant pots to wash.
With so many virtues, cooking in steam deserves to become a national pastime. Let there be a steamer in every kitchen - and something scrumptious inside everyone!
