The ever-increasing attention to nutrition, an increasing trend in recent years, has made cooking in steam ovens more widespread, which in the past was widely used by Eastern peoples and less by Western ones, for example which has remained one of the most typical methods of Chinese cuisine.
Steam is the ideal ally for healthy cooking, but which does not exclude flavour, but rather enhances it. Furthermore, the steam oven is an appliance that complements an already modern home decor.
The advantages of cooking with steam
With this technique, very refined and at the same time light dishes are prepared because they are cooked without condiments, which are usually added at the end of cooking, so the foods remain imbued with their original taste, releasing a notable intensity of flavour.
The flavors are brought out by a cuisine that does not have direct contact with water, avoiding the dispersion of the nutritional components, vitamins and mineral salts mostly, as normally happens in the boiling process. This cooking method ensures that important guaranteed advantages are generated, first of all the original organoleptic characteristics of the foods will remain unaltered and their flavor will therefore be much richer, tastier and more natural than that resulting from a traditional cooking process. Furthermore, the fats contained in foods melt due to the heat and are deposited in the boiling water, in this way, foods are more digestible and less caloric. Lastly, the formation of harmful substances, in some cases carcinogenic, deriving from cooking at high temperatures, as happens with grilling or frying, is avoided. online ferreteria
How do steam ovens work?
In the new ovens combined with the steam function it is possible to use three different cooking mode depending on the foods to be cooked. We will explain to you one by one what they consist of.
- Cooking with a baking dish: the steam flows from the oven into the baking dish via a pipe.
- Cooking with injector: the steam is injected directly into the food, with a simple accessory.
- Diffusion within the cavity: the steam expands diffusely in the cooking cell.
But how is steam created inside the oven? Simply, simply remove the water tank on the bottom of the oven and fill it with water. After that, you can set the amount of steam to use, on three levels (25%, 50% and 100%).
We would like to point out that in the most equipped models it is also possible to have sous vide cooking, in which all the ingredients, together with the spices and aromas, are cooked at a low temperature inside a vacuum bag, to obtain an exaltation of the flavors and consistency of the ingredients.
The foods that are best suited to this type of cooking are vegetables, rice (particularly Thai), eggs, legumes and fish.
