12 / 04 / 2015
Steam cooking food
Steam,
a smart way to cook, source of dynamism and wellness. "Al dente"
vegetable estouffade, ever-so melt-in-the-mouth fresh salmon, delicious rib
steak and, not forgetting, veal blanquette, duck in orange sauce, partridge
with lavender honey or yesteryear's little creams.
Traditional
dishes and original creations, harmonies blending classical flavours and
ever-so daring ones, steam cooking
food respects and promotes your culinary preferences and invites you to eat
more healthily whilst ensuring your gastronomic pleasure is absolute.
It's
important to keep all your vegetables as
untouched as possible until the last moment, when you're going
to prepare them. This will preserve all their vitality and life force. Vitamins
keep better if vegetables are stored as intact as possible: carrots and turnips
with their tops, leeks with their rootlets, spinach, salads, chard leaves
unwrinkled. Tell your greengrocer that you wish to eat your spinach in a salad.
He'll make sure he doesn't stuff them into the bag but will place them loosely.
Of course, you'll tend to go for seasonal fruit and vegetables, organic if
possible.
Check out Steam cooking vegetables.
SOFT-STEAM
COOKING CARROTS
CARROT'S BENEFITS • Its
origin: a biennial plant of the Apiaceae family. • Its seasonality,
harvesting and planting: In temperate climates, sewing periods may stretch
from end October to beginning of July, for harvesting from May to October.
• How to peel: Peel from the top to the root. • Cooking
time: 10 minutes …
SOFT-STEAM
COOKING TOMATOES
How to choose tomatoes Favour
highly-coloured, firm tomatoes. What are their benefits? The tomato's red
pigment called "lycopene" is an antioxidant which has been studied
for its anti-cancer virtues. Eating a lot of tomatoes may reduce the risk of
prostate, stomach, etc. cancer.
SOFT-STEAM COOKING POTATOES
How to choose potatoes For soft-steam
cooking, favour firm-fleshed potatoes. A few examples of the varieties to
choose: Amandine, Annabelle, Belle de Fontenay, Charlotte, Chérie, Franceline,
Pompadour, Ratte, Roseval What are their benefits? Potatoes play an
effective role in covering our daily needs...
SOFT-STEAM
COOKING LEEKS
How to choose leeks Go for leeks which
have a smooth texture and intense colours. The leaves should also be very
straight and firm. What are their benefits? Leeks are a source of vitamins B,
vitamin K, provitamins A and vitamin C. The green part of the leek is richer in
provitamins A...
STEAM
COOKING ASPARAGUS
How to choose asparagus Choose asparagus
which are very straight, firm and snap easily, with tight tips. Choose the
biggest as they contain more water and are tastier. What are their benefits?
Asparagus contains asparagine. This substance stimulates the elimination of
waste and toxins via the kidneys. It is
also a diuretic...
SOFT-STEAM
COOKING SPINACH
How to choose spinach Choose spinach
leaves by only taking the best leaves which should be dark green, smooth,
tender and free from marks. What are their benefits? Spinach is known
for its high iron content, it is rich in minerals and trace elements and offers
many benefits for health. It is an excellent
source of...
SOFT-STEAM
COOKING PINK RADISHES
How to choose pink radishes
Choose your radishes based on their size; favour small ones instead of big
ones. The bigger they are, the more hollow and insipid they may be. They should
be firm and free from marks. The greener and thicker the tops, the fresher they
will be. What are their benefits? ...
SOFT-STEAM
COOKING PEPPERS
The French Scientific Institute of Food Hygiene (ISHA) analysis report: Vitamin C Before (raw): 161 mg/100 g = 10% After (cooked in the vitalizer 10 min): 161 mg/100 g = 10% I wish to share this information with my friends