Steaming is considered one of the healthiest methods of preserving nutrients. Research has found that steaming foods can reduce their vitamin C content by 9 to 15%. Are you fully aware of how steam works?
Steam has many purposes and has some amazing powers! Steam is water that has been boiled into a vapor. Vapor being the important word. When water has been vaporized to steam it increases 790 BTU’s per pound of water. This increase of energy is why it is so efficient to cook with. There is no other form of energy that increases 81% after it hits the boiling point. Steam at this point is a dry gas and very powerful. Think about it, at 350F most chefs can reach into an oven and feel the doneness of a product baking. Ask a chef to stick his hand in a steamer at 212F to check the doneness of a product cooking. NOT! He will experience the burn of a lifetime.
In cooking, when food comes in direct contact with the steam it gives the product a moist result. Lending to increased quality, juicier product, and higher returns not to mention customer satisfaction. So, the next time you are considering an efficient, healthy, and faster way of cooking consider steaming! Your bottom line will thank you for it!
- Chef Jeff White