WHY STEAM?

STEAMING IS

quick, easy and a low-fat method of cooking, but the main reason to cook with steam is for the pure flavours and wonderful textures that result. Fragile food, such as fish, responds wonderfully to steaming, while classic steamed puddings are always moist and flavoursome.

STEAMED VEGETABLES

retain their goodness more so than boiled, as the nutrients and vitamins aren’t leached out to such an extent into the cooking water.