Why Cook With Steam?; The Advantage:; Meat Cooking; Appetizing Appearance - Thermador PROFESSIONAL Series Recipes

WHY COOK WITH STEAM?

Cooking with steam is one of the
healthiest cooking methods. The
steam envelops the food and
exerts no pressure on it, so the
vitamins and minerals are largely
preserved.
Delicate fish, moist and tender
meat and delicious vegetables
can only be achieved with steam.
Custard, terrines and dumplings
are also wonderfully simple to
make using the steam oven.

THE ADVANTAGE:

• Almost no loss of nutrients
When steamed, food is not immersed in water, so the vitamins and
minerals do not leach out. Studies have shown that steamed broccoli,
for example, contains 50% more Vitamin C than boiled broccoli.
• Low-fat cooking
Food can be cooked with low amounts of fat or, depending on taste, with
no fat at all. When meat is steamed, the fat separates itself from the meat
and drips into the baking pan.
• Reheating
Steam lets you reheat food without losing the original dish's moisture,
textures and flavors.

• Meat cooking

Cook a 14 lb turkey in just 90 minutes in the oven's Steam Convection
mode. Golden on the outside; moist on the inside. Dry meat is a thing of
the past.

• Appetizing appearance

When cooked with steam, foods retain their natural color. Cooked
vegetables look like they have been freshly harvested.
You hardly need to stir or turn the food, which means that even delicate
fish dishes retain their shape. Foods do not dry out.
• Flavorful enjoyment
Steaming provides naturally flavorful food that needs hardly any salt.
• Cooking a menu
With steam you can cook several components of a menu at the same
time without the different flavors mixing.
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