Steaming for Low Fat Cooking

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Steaming for Low Fat Cooking

STEAMING is usually considered cooking food on a rack using the steam from
boiling liquid in a covered pan. However, food can also be steamed in the oven
without any liquid in a parchment paper package or in a package made from
heavy-duty aluminum foil. No added fat is needed for steaming, and the food
retains its flavor, shape, and texture. Steaming limits the loss of water-soluble
vitamins. When using the "rack" method, use the following suggestions:

Place food on steamer rack about 1 inch above the boiling liquid.
Do not let the steaming liquid boil away.
Herbs and spices can be added to the steaming liquid for extra flavor.
Bring the steaming liquid to a boil before adding the food.
Place the food in a single layer on steamer rack or in steamer basket.
To prevent steam burns, be sure to open the lid away from you.

Note: To steam food in a microwave oven, use a small amount of liquid in a
micro-wavable container covered with heavy-duty plastic wrap and vented.

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