Steam cooking is a gentle and healthy way to prepare food.
There are numerous combination appliances on the market with this function, some of which replace conventional microwaves or even ovens. But how does steam cooking work and what are the advantages? We’ll provide you with some interesting facts about this cooking method.
In steam cooking, food is placed in a perforated cooking container through which hot steam flows, cooking it evenly at temperatures of up to around 100 °C. Depending on the appliance, the temperature can sometimes be adjusted to the nearest degree. In principle, many of the dishes you can cook in a saucepan can also be cooked using steam. This includes vegetables from asparagus to spinach, sides like rice and potatoes, desserts like yeast dumplings, and many types of meat and fish. Food is cooked gently without the addition of fat – ideal for a health-conscious diet.
In steam cooking, hot steam at a temperature of approximately 100 °C is used to heat food. The food is therefore not immersed in the cooking water, but is steamed evenly in a moist environment. As a result, it loses very few valuable nutrients, remains tender and juicy, and retains its flavour and colour.
The simplest way to steam food is to use a steaming insert for a saucepan, which you place over simmering water. In this case, you can get different metal ones, but you can also steam food in a bamboo steamer. There are also similar methods for steam cooking in the oven, such as the traditional clay Römertopf or a roasting tin with a perforated insert and a glass lid. With these two methods, you can only determine the cooking temperature roughly, which makes it difficult to cook food – particularly delicate foods – to the exact degree.
You’ll achieve far better results with a kitchen appliance designed specifically for this purpose. The classic steam cooker has several levels for cooking and looks rather like an oven. It is available as a freestanding unit or as a built-in model, with a water tank or a fixed water connection.
A steam oven is a combination appliance which, in addition to all baking functions, also offers the option of steam cooking. When comparing dedicated steam cookers with steam ovens, factors such as space and cooking habits come into play.
A professional steam oven such as the BORA X BO offers numerous advantages:
Innovative steam and hot air technology and cooking on three levels combine with simple operation via touch display for perfect results.
There is a whole host of advantages to steam cooking food rather boiling it in water the classic way:
Steam cooking is generally uncomplicated, but does have a few quirks. The following tips will help you to achieve perfect results.
To ensure the food is steamed to perfection, the correct cooking time is crucial. With the BORA X BO, you can avoid the hassle of consulting cooking time tables for fish, meat, vegetables and so on – the automatic programmes ensure the settings are just right. You can, of course, adjust and save the cooking time, temperature and steam settings to suit your preferences.
When steam cooking, the food is placed in a perforated insert and is primarily surrounded by hot steam. Condensation may leave behind a little moisture. Steaming involves cooking food in a small amount of liquid or a little fat in a covered pot, so that it comes into contact with both steam and liquid at the same time. This often results in a more intense flavor due to the reduction.
The following mistakes are most likely to occur when steam cooking:
Pat the food dry before steaming, cut it into evenly sized pieces, and do not stack the pieces on top of each other. Make sure that the lid is closed properly so that condensation doesn't drip into the food unnecessarily. Let the food steam off briefly after cooking.
