WHY STEAM?

The Australian Women’s Weekly Food Magazine - - Secrets From The Test Kitchen -

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.

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