Our Top 5 Facts of Steaming

Are the advantages as good as they “steam” to be? The method of steam cooking uses hot water vapour to do the actual cooking. With steaming, your food should never come into contact with the boiling water. Heat from the steam slowly dances and circulates around your food, uniformly cooking it. Steaming is one of the best cooking techniques to maintain the nutritional integrity of food, particularly water-soluble vitamins. Especially when it comes to vegetables, steam cooking keeps them as close to their natural state as possible; maintaining most of their nutrients, beautiful colour, taste and freshness. The best part– there is minimal kitchen clean up afterwards, and is considered one of the easiest method of cooking. Everything can be cooked by steaming, including meats, poultry, fish, fruits and pasta. We probably don’t need to convince you of the benefits of steam cooking, but just in case, here are a few more to add to the list: 


  1. Lowers Cholesterol: When cooking meats such as lamb or pork, steaming separates the fat from the meat so it can be easily discarded whereas conventional cooking methods such as grilling, baking or frying, cook the fat into the meat. Getting rid of the fat makes the meat lower in calories and cholesterol. Don’t be afraid to add some aromatic flavour to your food, just add some herbs and spices to the water! 

  2. Preserves the fibre, colour, and flavour of vegetables: by steam cooking, the vegetables are kept as close to their natural raw state as possible. This not only prevents the vegetables from turning into a mash or purée, but it also allows them to retain their original colour, taste, juices and freshness.  

  3. Retains vitamins and minerals: Many of the vitamins and minerals found in vegetables are lost with conventional methods of cooking. Steaming ensures that those essential vitamins and minerals are retained during the cooking process.   

  4. No oil: Steam cooking does not requirement oil, thus greatly reducing your fat intake and making your food low in calories, fat and cholesterol for a lighter and healthier meal. 

  5. Steaming softens food fibres making it easier to digest and for your body to breakdown. The moisture from the steam also keeps your food moist and tender, preventing it from drying out.