By cooking with steam; it renders the fat from meat, leaving it in the water to be discarded. The conventional cooking methods – broiling, baking, and frying – cook the fat back into the meat. Because steaming gets rid of fat, the meat is lower in calories and cholesterol. And you can steam any kind of meat – steak, pork chicken, or lamb.
Steaming vegetables has been a popular way to cook for some time. It preserves the fiber, color, and flavor of vegetables as well as the B vitamins – riboflavin, thiamine, niacin, biotin, B12, pantothenic aid – vitamin C, and the minerals – calcium, iron, phosphorus, potassium and zinc.
It doesn’t require any fancy or expensive cookery. All you need to steam meat or vegetables in an inexpensive steaming basket, colander, or strainer and a large pot.
Prop the steaming basket in the pot. Cut up the vegetable or meat into bite-sized pieces just before cooking. Rinse and dry them quickly then add about an inch of water to the pot. You can flavor the water lightly with salt, lemon juice, garlic fresh herbs, peppercorn, or bouillon. Or substitute wine for water to make a sauce from the reduced broth. Bring the pot to a boil before adding the vegetable. Then cover the pot. Reduce the heat and cook over a medium flame for a few minutes.
Bon appetite!
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