(Food-Beverage-News.Com, October 08, 2015 ) Southampton, Hampshire -- Luxury Panache has recently published a paper comparing steaming with the traditional boiling of vegetables, which confirms the USDA findings published back in 2007.
Folic acid and Vitamin C are nutrients which are greatly reduced and in some cases by over 30% when boiling vegetables where as steaming reduces Vitamin C by less than 15%. Using a veggie steamer, compared to boiling showed 42% higher amount of glucosinolates in broccoli, cooked for medium firmness. Phenolic compounds with antioxidant properties have been found to retain significantly better through steaming than through boiling or microwaving. Steaming compared to boiling retained carotene in carrots.
Therefore, it concluded that the effect of cooking food may increase or decrease the nutrients.
Steaming is a method of cooking using steam – in the American South West, steam pits used for cooking date back ten thousand years.
Steaming works by boiling water continuously, causing it to turn into steam; that same steam then transfers heat to the nearby food. The food is kept separate from the boiling water but has direct contact with the steam resulting in a moisture texture to the food retaining it's flavor, color, juices and nutrients.
Such cooking is most often done economically using a steamer basket insert which is adjustable so fits most sizes of pans and is collapsible fitting into a small space in any drawer or cupboard when the steaming is finished. It is, therefore, not necessary to buy a special steamer, a simple steamer basket is quite sufficient.
Further, health benefits are incurred by not needing to use excessive amounts of fat or oil for the cooking.
About Luxury Panache
As a company Luxury Panache asks precise design questions before launching products on the website. The Best of Design is always the watchword, Luxury Panache will always produce product that will be great to use.
