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Healthy meals made simple.
Using your Weight Watchers® endorsed Tefal® food steamer, you can now feature gourmet steam cooking in all your meals, and it requires no fat.
But how does steam cooking work? Here are a few ideas to explore…
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Is there really more flavour?
Yes. Contrary to preconceived ideas, steaming does not mean blandness. In fact the natural flavours, smells, colours and textures of all ingredients (meat, fish, vegetables, fruits) are more intact when steam cooked than any other cooking method. Steaming food preserves important nutrients in vegetables such as flavanoids and vitamins and essential Omega-3 fatty-acids in seafood. Stir-frying, boiling, grilling, and other high temperature heating methods destroy many important nutrients. If you want to maintain the nutrients and rich flavours of fresh foods, steam cooking is the key!
Why?
Because the heat of steam is gentle, it therefore respects the cellular structure of food tissues as well as their aromatic composition. Boiling water is never in contact with the ingredients and thus, water-soluble flavours and vitamins are not lost.
Steam does not seal, it does not aggress, but slowly diffuses throughout the product. The food is wrapped in watery steam and cooking takes place through convection. Meat, for example, stays particularly tender and tasty when steamed. It is the ideal way to cook fish, which does not “come apart” as what sometimes happens when poached.
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Steam cooking is your good health partner.
Tefal food steamers will be your companion as you create endless arrays of culinary delights.
You can steam fish, chicken, vgetables, dim sims, dumplings and much more and reap the health benefits of fat-free cooking that produces crisp, delicious results.
Ingredients served without artifice
The vitamin input of an ingredient can vary according to the cooking method used. Brown rice, for example, should be cooked in a food steamer, the only method that guarantees its valuable vitamin B1 input. More specifically, researchers consider that a diet including five servings of vegetables a day, of which two or three are cooked, can help the organism fight ageing and also certain serious pathologies. Yet it is necessary for the ingredients to be cooked in the right conditions, that is, steamed with a minimum loss of vitamins and mineral salts.
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Steam cooking and vitamins: a great partnership
A simple change in our dietary habits can greatly assist in promoting better health. Good health and vitality goes hand in hand with good tasting food, and steam cooking works perfectly to seal in the natural vitamins and minerals of foods vital to maintaining a balanced diet.
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The proportion of vitamin C left in broccoli after steam cooking, as opposed to 40% when boiled! |
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of steamed broccoli is the equivalent of approximately 75mg of vitamin C, that is, approximately two-thirds of an adult’s daily vitamin C requirements. |
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The daily vitamin C requirement for an adult (Source: Australian National Health and Medical Research Council) |
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