Cooking with steam has increased in popularity.
“Cooking with steam helps to conserve the colour, texture, fibre and nutritional value of food – helping to preserve the water soluble vitamins B and C, potassium, phosphorous and zinc,” said Chantelle du Plessis, public relations officer for Hirsch’s Meadowdale.
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There are two different types of steaming, low and high pressure.
Low pressure steaming involves food being cooked directly or indirectly in contact with the steam – food is placed between plates over a pan of boiling water.
High pressure steam ovens work in exactly the same way as traditional ovens, with the added benefit of steam, and this is where food gets really exciting because steam browns and crisps the food.
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“The introduction of steam makes all the difference, locking in the natural moisture to deliver a whole range of juicy and succulent dishes including meat, fish, casseroles and vegetables – even desserts,” said Chantelle.
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Contact the newsroom by emailing: Melissa Hart (Editor) germistoncitynews@caxton.co.za, Leigh Hodgson (News Editor) leighh@caxton.co.za or Busi Vilakazi (Journalist) busiv@caxton.co.za.
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