Steaming: what foods can be steamed?
Pressure cooker, couscoussier, bamboo steamer basket placed on a wok or a pot of simmering water, stainless steel steamer insert, electric steamer, steam oven for those best equipped...: several utensils allow food to be cooked by steaming, and not just vegetables and fish.
Most ingredients lend themselves to this very old cooking method: tender white meats (especially poultry), cereals and legumes, flans, savory and sweet cakes, chocolate cakes, various desserts... Yes, even pastries! There are many recipes, available online or in books dedicated to steam cooking.
Why cook with steam?
Steaming is not a punishment invented by relentless dieticians!
Give more flavor to your food
Steaming preserves the taste of food, prevents it from drying out, and allows for easy control of the cooking level. Moreover, it is possible to flavor the steam by perfuming the cooking water with herbs, spices, citrus zest, garlic cloves, or shallots, or by placing the aromatics directly at the bottom of the steamer basket. You can also season the steamed product from the start, with a drizzle of basil-infused olive oil or oregano that will reveal its finesse.
Retain nutrients in your food
Steaming also preserves nutritional qualities by better retaining water-soluble nutrients, especially vitamins, minerals, and trace elements. Gentle steaming, which does not exceed 95°C, is particularly popular.
Make healthier dishes
In addition to being delicious, steam cooking also has great dietary qualities. It allows for controlled fat intake. It also eliminates excess fat that "sweats" from certain meats and fish.
Reuse cooking liquid
The steamer has another advantage: when the steam rises and comes into contact with the food, it transforms back into liquid water and falls back into the container. In the process, it has absorbed the flavors of the ingredients. You just need to collect it to prepare broths, soups, and sauces.
Save time by preparing meals quickly
Finally, tiered electric steamers or stacked bamboo baskets allow several foods to be cooked at once, easily juggling cooking times. Some, such as fish or shellfish, are ready very quickly. Ideal for busy weeknights!
Olive oil to add flavor to your steamed vegetables
Unlike other cooking techniques, such as grilling, baking, or pan-frying, steaming does not produce caramelized flavors like those developed in grilled, roasted or sautéed vegetables. This is where olive oil, used as a finishing touch, like a condiment, becomes particularly interesting. Not only do you enjoy the original flavors of steamed vegetables, but you also savor the subtle aromas of raw oil, whose perfumes do not withstand high temperatures well. Thanks to its wide variety, its range of tastes is very rich, playing on origins, fruitiness, and flavored oils. Whether they are with 'garlic, rosemary or lemon thyme, infused oils allow you to enjoy the taste of aromatic herbs all year round.
Steam cooking recipe ideas with olive oil
Let's start with the simplest: light and simple vegetable recipes. Steamed eggplant caviar is airy when you blend or mash the vegetable flesh with a drizzle of extra virgin olive oil, garlic, lemon juice, salt, and pepper. Another vegetarian dish among the best steamed recipes is "afourou" Kabyle couscous, made with semolina and seasonal vegetables, all steamed and drizzled with excellent extra virgin olive oil.
Fish also lends itself well to steaming, as this cooking method does not dry out its flesh. Why not try a grand aioli with cod and seasonal steamed vegetables (cauliflower, carrot, fennel, potato, beet...), without forgetting an aioli sauce prepared with garlic-infused olive oil? For meat, steamed chicken fillets are perfect for all mixed salads, including the famous Caesar salad, enhanced with a drizzle of 'Espelette pepper-infused olive oil.
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