Steam Cooking; Overview - Pelgrim STM550RVS User Manual

Steam cooking

Overview

Steam cooking presents nothing but advantages if you follow the instructions for use. Healthy and
natural, steam cooking preserves the full flavour of foods. A delicate sauce or aromatic herb
seasonings add that something extra that makes the difference.
This kind of cooking releases no odours. There is no need to season the cooking water with salt,
herbs or spices; however, you can flavour a fish by placing it on a bed of seaweed or make a savoury
poultry dish by adding a bunch of rosemary or tarragon.
You can simultaneously cook meat, fish and vegetables.
Compared to boiling, steaming offers nothing but advantages:
Cooking starts immediately whereas for food in a water-filled pan, the cook time only begins counting
down once the water returns to a full boil.
It is healthy: vitamins (those that are water soluble) and minerals are well preserved because they
scarcely dissolve in the condensation water that touches the food.
Moreover, no fats are used for this type of cooking.
The steam maintains the taste of food. It does not add odours, nor the taste of the grill or the pan.
Furthermore, it takes nothing away because the food is not diluted in the water.
Steam does not spread tastes or odours therefore do not hesitate to save both time and money by
cooking items at the same time, but without touching. For example, you can cook a fish next to a
dessert.
Cut into pieces, food cooks faster and more evenly than if left whole.
Steam is also appropriate for blanching, defrosting and reheating or even keeping foods warm,
especially sauces.
First use a very small amount of fat to heat meats like poultry, veal and pork so that they take on an
appetizing browned appearance. Then finish cooking them using the steam method.
Words of advice: there is no point in using this cooking method to prepare fish that is not fresh or
vegetables left in the refrigerator for a week: the results will be catastrophic!